I purchased a Sabatier Chef's knife at the age of 17, used it professsionally for 8 years, all day every day and used it until 2 years ago when it (not me)had reached the age of 29. It is still a good knife but too small for most of the uses I put it to. I then purchased a new Sabatier Chef's knife at approx £25 which I envisage will last me in domestic use for the resy of my life and which last my son for some years after that. the first was Carbon steel which as already been stated holds a better edge, but the more recent stainless are almost as good. Do NOT wash it, wipe it clean and dry it after each use and the edge will remain sharp with just a brush with a steel before and after use

Cheers

Nick