New chefs knife recommendation?

First post here. Somehow just found this forum. I may be misunderstanding, but I would recommend getting 3 or 4 cheap but functional knives in (Old Hickory, as an example... obviously something else if you like Japanese style blades). Modify the grip, if you wish. Once you have decided on the basic style you like, just make one from better steel. If you want one that performs exceedingly well and is also fantastically beautiful, I would recommend welding up a billet of 1095 and 15N20. A moderate layer count and a random pattern will look awesome with this combo and the performance will surely satisfy.
 
Back
Top