I realize there's many threads like this and I've read through, I'd appreciate your help finding a knife with my specific requirements. My typical use is cutting a big onion for tomato sauce (I’m Italian) with a rocking motion (you could call it a slice followed by rock-chopping I guess). I’m vegetarian. I believe the knife I have (see pic below) is stamped, so anything would be an improvement. I like its shape though, it’s 6” long, with a heel width of 1 ¼”. I prefer not to spend more than $100-200. Time ago I walked into sur la table and tried cutting with a Wusthof 6” chef knife, but I thought the heel was a little too large, which forced me to raise my hand more when rocking, and I wasn’t crazy about that. It might have been their table was too high forcing my hand’s angle, but I think it really is wider than my current knife. The other day I handled a Shun Classic 6” Chef knife (I can buy it for $100) and I liked how it felt, although it’s practically the same shape as the Wusthof. I also like the hamon of the Shun (but is it a true hamon? The Williams Sonoma girl didn’t know what I was talking about). Then I read an old thread on Shun knives and I thought maybe I could look into alternatives. I think though that for my cooking use I don’t really need anything bigger than 6”, and would equally be happy with 5”. My impression is that 8” would be a bit unwieldy, but I might be wrong, it may be that an 8” which is thinner at the heel would be as comfortable as my current knife. I'd appreciate your thought on this, as it seems a lot of the knives recommended here are at least 8". Also, I like Japanese knives, but I see a lot of them are not made to rock as there's little curvature in the tip. so what I need is: 1.a good knife (will hold edge and not chip) that can rock, but not have a too-large width at the heel. (optional) 2.I like the look of a Japanese hamon and I prefer wood handles, but will be ok without either thanks for your help!