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An 8-10 inch mid level chef knife. One with a single bevel made of quality steel that can hold an edge will make a world of difference. You haven't lived until you've cut paper thin potato slices like butter
A good chef's knife is absolutely great, but I would not recommend a single bezel to most people.
Any recs? I've been wanting a nice knife.
A Victorinox chefs knife is only around $30 and I like it more than my expensive German knives. Between the two, the Victorinox feels like a surgical instrument and the Wusthof feels like a splitting maul
Why single bevel?
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