[benuser]

A basic Victorinox.
Or a simple carbon steel as
https://www.sabatier-k.com/couteaux...-au-carbone_cuisine-20-cm-__carbcui20pol.html

A short blade will dull very quickly as it has only a very small contact area with the board. Besides that, I never would advise a Global. Difficult sharpening, poor value.
Any blade will dull. And a factory edge faster than any other. You will need at least one stone to keep your knife working.

 

[benuser]

I don't know much about this brand (present-day Sheffield is not usually the reputable classic made-in-UK stuff). Be careful about the Amazon reviews. I noted that almost all of the Amazon reviews were for knife block sets, *not* the 8-inch chef's knife you're considering.

Exactly. Chinese stuff used sold under two great but unprotected names: Sheffield and Sabatier. And have nothing to do with either.

 

[benuser]

https://www.knivesandtools.nl/nl/pt/-victorinox-fibrox-koksmes-20-cm-5-2063-20.htm

 

[benuser]

Forget what people told about stamped vs. forged. And no, the Vic is stiff.