What's the greatest KITCHEN knife, and why?

I have two that I use for 100% of my kitchen jobs (never need to cut through bone, mind you). One is the SPyderco Santoku, which is amazing, and the other is the Solo Titan titanium knife. I thought the Santoku was perfect, but the Titan has opened my eyes to an unbelievable world of great cutting! The Santoku seems to dull quickly, but surprisingly my titanium knife just won't quit! The Titan can be bnought direct from Spyderco for $30 shipped, and the Santoku is bigger and a little more expensive. It's tough to find a Ti kithen knife, especially at that price, so I recommend the Titan HIGHLY. Here is a pic I took:


<img src=http://www.geocities.com/chiro75/knives/titansantokuglare.jpg>



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I have handled the henkels with the triple riveted handles and sharpened them. they seem very nice. CR rated the Wustolph trident and henkels 1,2 and 3,4 respectively. then 5th was a brand called tramontina. I wanted some kitchen knives for college so I could cook my own meals and stuff, so I went to wal-mart and picked up a 4" parer ($14) and a 6" utility ($18). Their edge needed some thinning out and smoothing out, but after that, they are great. they handle pretty well and take a nice edge, especially with arkansas stones. Very grabby and i have slices on my thumb pad to prove it. they come in a plastic bubble package, so I would re pack them after finishing up the edge. they are a great, cheap starter set $60 for the 8" chef, 6" utility and 4" parer, about 1/3 of the cost of the henkels. A great gift for those on a low budget like me or if they don't know if the person will take care of the more expensive henkels and other brands.
 
I have used the Henckels Pro-S, they are great, but expensive. I have Forschner knives now, and they rock. They hold a great edge and have comfortable handles (the Henckels gave me blisters after prolonged cutting chores) they were top rated in Cooks Illustrated for stamped knives. And they are cheap!!! A 10" chefs for about $30 and dishwasher safe. I bought a whole set (8" chefs, 5 paring knives, 10"bread, 10"steel) for about $100.
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The best Hattori around bone is the TH150 which has a thicker, 6" blade than the thin 7" slicing (Santoku) knife Joe mentioned above.

A heavy duty chopper, the YU240, is almost 1/4" thick 10" blade and weighs 21 oz. This one is not cheap and you really need to know what you're doing so as not to lose body parts.

Check out James's site for prices.

LagaNet
Hattori Distributor
 
Greco has a new knife out that is advertized in the June Blade. It's like a tactical cleaver..very nice looking and just over $100!

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You could put nacho cheese sauce on it...
 
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