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What should I look for in a good, multi-purpose chef's knife?

Hi guys

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?

Cheers Anthony

marked as duplicate by hobodave Aug 31 '10 at 19:34

This question has been asked before and already has an answer. If those answers do not fully address your question, please ask a new question.

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    what criteria are you using to judge "best," or are you looking for a list of criteria that define "best?" Also, by cook's knife do you mean chef's knife? – justkt Aug 31 '10 at 19:13
  • Right; I think there are several interesting, objective, non-duplicate questions in here waiting to be asked. Looking forward to an updated version. – Michael Natkin Aug 31 '10 at 19:36
  • Hi vdh_ant. We have an existing topic that with objective criteria and answers that covers how to choose a Chef's Knife. The questions asked in your question "What is the best?", "Is this good?", and "Is there better?" are all subjective questions which don't have objective answers. Well, "Is this good?" is an exception, but the answer is yes. – hobodave Aug 31 '10 at 19:37
  • There is a relevant meta discussion taking place here: meta.cooking.stackexchange.com/questions/138/… Your question does seem to fall into the category of "which is better X or Y?" (your Y is every other knife in existence). – hobodave Aug 31 '10 at 19:40