Love my Miyabi Koh chef's knife.  Made in Seki Japan, the home of the best Japanese knives.  The steel is unique to Miyabi and is not only high on the Rockwell scale, but the carbons in the steel are so fine, that it is almost impossible to damage the blade.
The razor edge blade is as sharp as a surgeon's scalpel, very easy to sharpen and maintain.  Love the handle design which allows my left handed boyfriend to use with comfort and ease.  Affordable and enjoyable!