Recommend me a chef's knife

What technique/gear did you use, Sohi?

I tried a few things, I have a water stone I bought years ago that I
used for my everyday knife. I think its 800 grit. That got the knife
very sharp and certainly enough for normal kitchen use.
But I never felt confident using the stone because when you
don't do it very often it feels like you have to learn it again
every time.

Then I watched too many youtube videos and bought a chinese
Edge Pro copy for £17 and some better stones for it.
That has been absolutely brilliant, very easy and consistent.
After sharpening on the machine I strop it on a leather belt with green
polishing compound. Now all the knives shave hair nicely..

I got a Santoku style knife at Sainsbury's to practice sharpening on
with the idea to buy a nice japanese knife later but now I had it
for 2 years and get it so sharp that I still haven't bought anything
better yet.