Much like an arranged marriage, I'm in a position where I may end up committing to a knife without seeing it. I'm far enough outside Houston that the GreatAndPowerfulGoogle shows nothing but small scale knifesmiths in my area when I look for knife or cutlery stores. As a result, I really don't have a chance to get a feel for a knife before committing to it. We were in the city recently, and just for kicks I tested out the Wusthof Classic, Henkels, Shun Classic, and the Miyabi Evolution. I preferred the Wusthof and Miyabi for feel and movement, but this was just window shopping. As a result of my window shopping, the missus picked up the Wusthof 8" chef and paring knives for my birthday. Which, in turn, means that I can't window shop any more - I have to commit. The only real commitment feel comfortable making right now is that something in the 8-9" range is where I prefer to be. I don't have interest in moving to a 10" at this time. Now that I'm in the market and started doing some research, I stumbled on ChefTalk and am a bit overwhelmed. I've been digging through new and old threads and have come away with a lot of information. I'm impressed by the MACs and noticed that you can still by Wusthof LCBs from Amazon. I'm reconsidering my knife technique - I've been so used to to heavy chopping, that I tend to approach all my tasks in the same way, and end up using the knife to cut instead of letting the knife cut. I think it would be reasonable to say that while I've been using a rocking Western technique, I'm flexible letting my next knife shape my method. There are a lot of options available online, most of which I can't test out, even if I head out to the big city. I took a look at the local mall, and we have a Bed Bath and Beyond and a Kitchen Connection (a chain that has little of value). But, if I don't go with the Classic, I'm stuck with whatever BBB carries or ordering online. And if I order, the above 4 are all I have touched. I'm comfortable spending $30 on a Fibrox sight unseen, but I'm wary of spending $120-250 without taking the knife for a drive - it took me 6 years to find our car and 8 years to find bedroom furniture that I liked. My wife has given me 14 days to settle on the chef's knife that will carry me for the next several years or more. So, I turn to you all for your expertise. For someone who was really comfortable with the design and weight of the Wusthof and Miyabi, is there something else I should consider? Is the LCB so much better and similar (at the same time!) that I can select it? Should I allow myself to be led into an expensive arranged marriage to a knife, like a MAC or something else, I've only seen pictures of? Should I go with the Victorinox? Maybe just be happy with what the missus got me - it isn't like I'm committed to the knife for life (as a home user, I suspect that it will be a while before the bolster becomes a problem)? Or, I suppose I could just suck it up, make a choice, and deal with it, even if I would rather hide in a corner and cry.