Alright. So I think I am looking for a French profile chefs knife. Based on my research and experience that is. However, the only reputable brand of French knives is Sabatier. Not that they're bad. Just not feeling the love from them I suppose. I don't have a great reason. I guess I like options not a monopoly. Anyhow. The reason I want/need some good French profile knives is because I am a "pull-cutter." (Occasionally a push cutter.) I generally wear out any German style chefs knife because they have entirely too much curve/arc entirely too early. So what I end up doing is holding the knife at a 40-60 degree angle and using mostly the tip. This works. However. It is starting to damage my wrists. And the tip of my knife is disappearing because it is the thinnest part and is having to be sharpened more frequently than the rest of the knife. Anyone that can help feel free to reply! Any and all help is appreciated!