I have all kinds of knives. I'm fortunate to live close by several very good thrift stores that receive donations from rather affluent areas, so I get to try out knives for next to nothing before I shop. I used Chicago Cutlery for years and liked it...stainless, comfortable grip, takes and keeps an edge with not too much maintenance. Then I started finding German knives in the thrifts, so I tried some. The difference in quality became readily apparent, with higher-end German knives being nicer to use than C.C. but the medium to lower end Germans being about the same, except that the forged heel on the blades of the German knives didn't suit me well. I got used to using that sharp heel on the CC occasionally and missed it. Then I found a new Japanese gyuto in a thrift and took it home. My $5 Masahiro gyuto. I use it daily, and it inspired me to buy a slightly larger Tojiro DP gyuto, which I use but not as often. I still have some C.C. that gets used, along with the Dexter Russell that I take to the church kitchen with me. A lot like C.C. but plastic handles, so they can go in the dish washer. I even found a set of bnib Michael Graves designed knives, 8" chef's, 5" petite and 3" parer, with hard rubber handles and forged blades. They sold at Target for a short time, then became unavailable. They're kind of nice for what they are. Forged blades, stainless steel. I have a couple of meat cleavers, an old French cleaver, compact but heavy, great for breaking down chickens and such, and a larger, newer Halco commercial cleaver, for beef, pork and lamb. Plus a large Chinese cleaver and a smaller, carbon steel nagiri that I just love. Wooden handle, and the collar that sets the handle on the blade is bone. Old, very nice. You can get lost in the world of kitchen knives, like me. It's easy to do. When you visit friends, ask them about their knives (seriously), and consider your pocketbook, but remember that a good knife is going to be your best, most often used tool in the kitchen. Shop and compare, buy the best you can afford according to your needs. I bought a new Global sushi knife, 11" blade, beveled on one side (right-handed) in a thrift for next to nothing. It's still new, as I have not yet encountered one of those $1000 hunks of tuna to slice for sashimi, but, boy when I do, I'll be ready. Good luck.