I'm sorry, I'm not well versed in the knife world. I did look around before asking, but I'm sure the answer lies somewhere. I only have one knife that I feel isn't junk. I have no idea how it compares to anything. It's a Wusthof chef knife that I bought 10 years ago. I have a couple questions. Recently I've moved in with someone that eats a ton of vegetables. I want to get a Japanese (I don't know why) knife for vegetable work, but I don't know what length is best? Also, for meat (no bones, just meat) I use my chef knife. Is there a different size or type better suited for meat? Sorry so long, thanks for the help!