Recommend me a chef's knife

Globals are ok, but lose their edge easily. This means you need to sharpen them more often. To sharpen the edge, you don't use a steel: this just conditions the edge and removes burring. You need a proper sharpening stone, and you need to learn how to use it (or you will fuck your knife completely). Ceramic wheel sharpeners are a good alternative if you don't want to learn.

If you want a decent knife, I'd recommend a visit to the Japanese Knife Company (shops in Soho and Marylebone). Amazing range. You really haven't experienced sharp till you've drawn your finger across the edges on display in the shop.

This would be a good starting point in your quest:

http://www.japaneseknifecompany.com/KNIVES/LAMINATEDSTEEL/JKC63LAYERDAMASCUS/GYUTO210MM/tabid/255/Default.aspx

They also run courses in sharpening your knives. Very Zen.

Knife porn thread

#wanthandmadejapaneseknife