I received a 10" chef's knife in my kit for culinary school about 20 years ago. It's a Messermeister No-Stain X50 CrMo V15. I also have a Wusthof. Both are good knives and take a wicked edge. I steele before during and after each use. I like the Wusthof, but use the Messermeister a lot more.