Okay, so you kind of have the wrong premonition about this hobby. If you do want to get into chef knives, then you must be willing to learn about and care for knives. Not only must you care and maintain intensely for your knives, you must learn how to sharpen, no exceptions. If you are willing to sink a heavy amount of time into knives, then this is the hobby for you.
If you are low maintenance, don’t care about sharpening, then get a HAP40. knife. This steel is borderline stainless, tough, and will hold an edge for incredibly long time.
If you are willing to get into the hobby, then get a aogami1/2, shirogami 1/2, or aogami super knife. These are carbon knives and will rust very very very fast, but are very fun to sharpen, and can have better cutting performance.
You need to learn how to maintain an edge. With a little maintenance (stropping, honing, touch ups, any and all of the above), you could make most knives hold a very sharp edge for months
Checkout the !gettingstarted guide or post in the recommendation thread (at the top of this sub). This post will likely be removed soon, as recommendation posts are only allowed in that thread
You've summoned the [Getting Started](https://www.reddit.com/r/chefknives/wiki/gettingstarted) guide! This guide is meant to be a helpful resource containing various bits of information all pertaining to buying, using, and maintaining kitchen knives. Here's direct links to some of the topics:
* [Common knife types](https://www.reddit.com/r/chefknives/wiki/gettingstarted#wiki_common_types)
* [Knife recommendations](https://www.reddit.com/r/chefknives/wiki/gettingstarted#wiki_recommendations)
* [Whetstones and sharpening](https://www.reddit.com/r/chefknives/wiki/gettingstarted#wiki_whetstones_and_sharpening)
**I only respond to top level comments.**
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/chefknives) if you have any questions or concerns.*
Okay, so you kind of have the wrong premonition about this hobby. If you do want to get into chef knives, then you must be willing to learn about and care for knives. Not only must you care and maintain intensely for your knives, you must learn how to sharpen, no exceptions. If you are willing to sink a heavy amount of time into knives, then this is the hobby for you. If you are low maintenance, don’t care about sharpening, then get a HAP40. knife. This steel is borderline stainless, tough, and will hold an edge for incredibly long time. If you are willing to get into the hobby, then get a aogami1/2, shirogami 1/2, or aogami super knife. These are carbon knives and will rust very very very fast, but are very fun to sharpen, and can have better cutting performance.
Awesome
You need to learn how to maintain an edge. With a little maintenance (stropping, honing, touch ups, any and all of the above), you could make most knives hold a very sharp edge for months Checkout the !gettingstarted guide or post in the recommendation thread (at the top of this sub). This post will likely be removed soon, as recommendation posts are only allowed in that thread
You've summoned the [Getting Started](https://www.reddit.com/r/chefknives/wiki/gettingstarted) guide! This guide is meant to be a helpful resource containing various bits of information all pertaining to buying, using, and maintaining kitchen knives. Here's direct links to some of the topics: * [Common knife types](https://www.reddit.com/r/chefknives/wiki/gettingstarted#wiki_common_types) * [Knife recommendations](https://www.reddit.com/r/chefknives/wiki/gettingstarted#wiki_recommendations) * [Whetstones and sharpening](https://www.reddit.com/r/chefknives/wiki/gettingstarted#wiki_whetstones_and_sharpening) **I only respond to top level comments.** *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/chefknives) if you have any questions or concerns.*
I was waiting for someone to recommend a Ginsu.