Originally Posted by CBrown85
I think someone on here said to grab a Wusthof 8-inch chef's knife... is this a knife that will last 10 years?
It would be a big change from a 7in Santoku. Williams Sonoma and Sur La Table are usually pretty cool with letting you "play" with the knives and will often bring out a bar of chocolate or something to cut up. I'd go try it out and see if you like it. My personal preference is for something lighter, thinner, and harder (on the Rockwell scale) but that Wusthof is one of the best selling knives in the world. I also prefer something a bit longer as well.
As far as lasting 10 years, if you take care of it you might get 50 years out of it! It all depends on how and how often you sharpen it. As you sharpen it, the steel will gradually wear away and the geometry of the knife will change accordingly. This process generally takes years though depending on how much you use it. Of course, don't throw it in the sink or the dishwasher either and it should last you a really long time.