I own a number of different chef knives, some Japanese, some German. I have found however that for most uses when I don't need a scalpel like blade I prefer my old 8" Wusthof Classic. The weight and ergos are perfect for my hands. My issue however is with the soft steel. I much prefer the steel on my Japanese knives that have AUS10, VG10, AUS8, or even 1095. My question is what knives have very similar ergos as the Wusthof classic yet have a steel (stainless or Carbon) with better edge retention. I am alright with losing some of the toughness for this obviously. However with the 12 degree Kanso in AUS10 I have never had chipping issues even when deboning.