Hi folks, My head is spinning from all the knife stuff I've been reading the last few days, and I could really use some expert advice to pick a great 8-inch chef's knife for my SO. About her and the knife I'm looking for: -She's currently using a Victorinox, and now wants something heirloom-worthy that will last a lifetime-ish -She's not a professional chef, but likes to cook -The knife will probably end up in the dishwasher every few weeks -My budget is $150 though I'd be happy to spend far less I originally bought her a Henckel's knife for $90 but then after doing some more research I'm pretty sure she'd much prefer a Japanese style knife for the hardness and sharpness of the blades. So I settled on buying her this Shun knife that's $150: (the listing says dishwasher-safe though I'm not sure what Shun would say about that) But then I started to read on this forum and it seems a lot of people felt Shun knives were overpriced/overrated and so I started to look at other VG10 Japanese-style knives that are 62+Rockwell hardness and <16 degree blade angles, and found this one: According to the listing, 62+ hardness and 8-12 degree blade. Is that BS? Or too sharp/prone to chipping? Are these ratings reliable from smaller companies? I also appreciate that the Shun knife has a lifetime warranty and includes sharpening, and I'm not sure if buying a knife like this is worthwhile without those things. Honestly at this point I'd be happy if someone just told me which knife to buy! But any guidance is greatly appreciated. Thanks so much!