I recommend if you are looking for the ultimate kitchen knife that will hold an edge like no other. You should go with a straight carbon steel knife. What I like about this type of knife is that with the proper care and handling you can create a superfine grain structure, which will take on an incredibly sharp and tough edge like no other. Straight carbon steel is the way to go if you are looking for ultimate performance in a knife.
Recommendations for use and care: You must wash this knife by hand only with dish soap and water, keep dry, apply food grade oil (organic Camellia oil) to it once a week to help prevent oxidation. Do not leave knife wet or dirty for long periods of time. Important-Never clean in a dishwashing machine.