What should I look for in a good, multi-purpose chef's knife?
Just wondering what people consider to be the best Cooks knifes you can get?
I've been to a couple of shops and a lot of people are saying that you can't go past the Japanese Knifes... Specifically Kikuichi. The one I have had 3 different places try and sell me is the Kikuichi Gold Elite Damascus Gyuto 210mm - http://www.chefknivestogo.com/kigoelsugy21.html
So what do people think? Is this a good knife? For the money is there better out there?