This is my first thread and I need some professional opinion. What I am looking for is a Multipurpose one sided chef's knife, blade lenght between 18-20 cm, relatively light allowing me greater control over the cutting process. I prefer the spine to have medium thickness. It would be preferable for the knife to need sharpening no more than once per month and to retain its sharpness whatever I am cutting with it, from vegetables to fish bones. If you can give me some directions that would be great and I will appreciate it.
P.S I am looking for something in the price range around 100 $. I can spend a bit more but I need a tool not a fancy toy.