Let’s start with a description of my kicthen utensils. Any decent kitchen should have good knives. This is for a few very practical reasons:
1 – they are safer to the user: try to use a standard ikea bread knife. Then cut the same loaf with a real knife. See the difference?
2 – they live longer
3 – they keep sharp for a longer time
4 – they usually don’t rust as the crap ones do.

There are several excelent knife brands out there, all good and for all pockets and levels of expertise. The Germans and the japanese appear to be the best blade makers out there. I chose, years ago, a nice compromise between design, balance, makeshift, price and quality. I went (and still go) fro the Japanese Global.

I will start my little “blade” description with the one I prefer, form the ones I own. the Global G-3 carving knife.

This is a great 21 cm long blade, extremely sharp (cut myself a few times by just touching it). It handles great and makes any “roast-cutting” adventure easy as cutting through butter with a warm blade.