We've used a set of 4 star Henckels for a number of years now and have been pleased with them. I alternate between using a steel and some ceramic V sticks on them, as both seem to work well. On a recent trip to Europe I picked up a small carbon steel paring knife from a company that I hadn't heard of before; Windmill. It was attractive because it was a sheepfoot pattern, full tang with a wood slabs, and mostly because it was so thin. It seemed to be on the soft side as far temper goes judging from sharpening, but it got sharp, very sharp. I was trimming fat from some meat the other day using the Henckels paring knife, decided to try the little Windmill knife out for comparison, and I was amazed at how much better the Windmill knife cut thru the meat. I guess the thinner and thus probably sharper edge accounted for a lot of the difference, even though it only cost about $7.50. I have some thin, full tang 3 1/4 inch Mora blades that I'll try next, blades that are high carbon steel at about Rc60.