Hey guys looking for the right knife for me. I have been doing some reading to try and find what I should get but there is just too many variables I don't know anything about so I thought I would ask. I have a 250$ CAD Budget for everything. I'm looking for a good 8-10' Chefs knife that is sharp and will stay sharp I also need a sharpening stone + steel / honing rod (I don't know the correct name) I will be using the knife daily for cutting everything from boneless meats to hard / soft vegetables. I have no experience with a quality knife, just 30$ knives from the restaurant equipment store I use.