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@DFP
Well I need a general purpose kitchen knife. I already have a good quality cleaver for hefty stuff. But all my medium-to-small sized knives are terrible. All are near impossible to get sharp, and what little sharpness you get on them dissappears immediately.
Some of the daily duties of the knife will be thinly slicing onions and chopping up meat. So the boning knife doesnt sound far off. I was attracted to it, because it is a professional commercial standard butchers knife so I know it will definitely get sharp. The shape and size seems fine too.
A better/simpler question might be. What is a better knife steel?
A: DOLOMITEN INOX
B: 420 Molybdenum Steel