I was looking to buy myself a chef's knife, and was interested in either the Richardson Sheffield V Sabatier range, or their Sabatier Trompette range. Now, the latter is a bit cheaper, and the only difference I can see between the two is that one seems slightly thicker than the other. Neither is flimsy, but the V Sabatier's blade is about a millimeter thicker.
I am looking for a good quality knife that will last me, but I don't want to spend more money than is necessary. Is the extra thickness worth a ~£10 premium?