I find the most important thing to have when cooking is a good-quality eight or ten inch chef’s knife. I was lucky enough to receive a nice Henckels for Christmas from my Mom. I found it lightweight at first, and I was not so keen on the sleek handle. I am used to bulky commercial knives we order at work. However, this knife is sharp, efficient, and not very costly (about thirty dollars). It can also nearly slice you damn finger off. I love it now and use it nearly every day. I’ve only sharpened it once since getting it. Thanks, Ma, five stitches and all.