VG10

A good kitchen knife is sharp, feels comfortable in the hand, and is well balanced. It's made of sturdy steel and stays sharp for a long time with proper use and maintenance.

A Japanese kitchen knife is often lighter, thinner, and harder, making it ideal for precision work. European knives are more robust and versatile for heavier-duty cutting tasks.

Wash the knife by hand, dry it immediately, and store it safely in a knife block or on a magnetic strip. Use a knife sharpener or honing steel regularly to keep the blade sharp.