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I'm quite geeky about cooking stuff, and few years back (after reading this thread), convinced myself that what I really wanted was a hand made Japanese knife - bought as a present to myself a Ryky Tran Gyuto - clad carbon steel, trad Japanese handle. It was discounted as the handle had a slight scratch on it (but still twice the price of any other knife I've bought).
https://burrfectionstore.com/en-gb/collections/ryky-tran
anyway - i hardly ever use it. It sits in a drawer and every now and then I prep some veg with it, wipe it down and put it away again. I just can't get used to it as an everyday knife.
So I'd be tempted by the Wustoff / Henckells / Zwilling route - a couple of these are what I use every day.
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Some options:
I think VG10 or similar is a good gifting steel. Easier to maintain, stainless, gets very sharp.
A small Japanese petty knife as a paring knife, same brand as above for matchy matchy.
For a bread knife, get a Victorinox bread/pastry knife with Rosewood handle, or maybe the opinel one? I’m not sure high end Japanese steel is needed for bread.
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ChasnotRobert
Acliff
@Gewürzt
Thanks everyone, not entirely sure how you've helped, basically still in exactly the same rabbit hole 😂