Guys, I need a recommendation. I've always liked to cook, and with the pandemic cooking has been elevated to a new level at my house . And I think I've managed to not get too fat... But I digress, back to the sharp & shiny stuff. I have quite a lot of knives in the kitchen, from Zwilling to Wüsthof to Victorinox, but my go-to knives are the Ikon Classic from Wüsthof. With HRC 58, they're slightly better in terms of edge retention than my Zwilling (57) and Victorinox (56) knives. And I really appreciate their fit & finish, with very comfortable handles. However, I would like to get something a little better. For starters, I want an 8" chef knife, and I want something fancier than the X50CrMoV15 or X55CrMoV14 that I'm used to. I would L-O-V-E to get some true Japanese steel, but right now I have to make do with what I can get locally, so Japanese are not an option. Therefor, I found three blades that are in my price range and have what I'm looking for. Since I have nothing similar, I'm in doubt about what to get: 1) Böker Damast 8" Chef's Knife (olive handle) Though I do have pocketknives from Böker, I have nothing from them for the kitchen. And a BIG plus, it has a Damascus blade - I don't have a Damascus blade yet. If I understood correctly, it has a VG-10 core with 36 layers of "stainless steel" (what steel?) folded over, supposedly with HRC 59. 2) Böker Pure CPM Bergische Eiche 9" Chef's Knife Not with a Damascus blade, but with CPM-154 steel. I have a few pocketknives from Benchmade, Spyderco and Kershaw with CPM steels and really appreciate their edge retention and stainless capabilities. According to Böker, it has HRC 61 hardness. 3) Miyabi Gyutoh 8" 6000MCT Japanese, but not what I would consider a "pure" Japanese knife. Still, has a MicroCarbide MC63 core enveloped by two layers of a softer steel, granting a reported hardness of HRC 63. And as a plus, has a cocobolo handle and a very nice tsuchime finish on the blade. Of the three, the Miyabi is the more expensive one, and quite frankly I was set to get it until I stumbled upon the two Böker. They're all in the $250-300 price range, and that's delivered. Yes, I can get them probably cheaper online overseas, but adding shipping and possibly importation taxes I would end up paying if not the same even more. And, buying locally I can have them by next week, without needing to wait anything from 30 to 60 days. So here's my question. For someone who knows at least a little about knives, collects them and knows how to properly sharpen them, as a general purpose knife in the kitchen what would be the nicest one to have?