Need a knife recomendation

I have two global knives and neither one slip when wet, but i don't really get them wet when cutting
Love them knives though

I have a Shun santoku and I absolutely love it.

Also have a set of Henckel's and they are nice as well.

I would also recommend you looking into Miyabi, very nice knives as well. Worked in fine dining for ten years and a lot of the chef's used Miyabi or Shun.

I got some globals as wedding gifts. haven't used them yet, but they feel great in my hand.

I've got a chef friend with 6 or 7 different whetstones with various gradients so I'll just get him to (or better yet teach me, but those frickin stones are expensive!).

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I'm thinking this is calling my name:

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Yeah, I love the looks of the Shun Premier.

Some things to consider:

It's not *actual* Damascus, which could be a good or bad thing depending on your preferences. It's just finished to look that way, so it's a bit more durable. But those aren't actual layers.

Also...the more tapered Japanese edge is great to slice with, but there are trade-offs. They cut like lightsabers, but...if you don't baby them (end grain cutting boards, can't throw em in a drawer, etc) they *will* chip. Learned that one the hard way. They hold an edge wonderfully, but that hard steel is also more brittle. And unless you buy sharpening equipment made for Japanese knives, you won't get the same edge back from sharpeners made for Western-angled knives. The upside is that you can send them off to be sharpened for free, but then you lose your knife for weeks. I have a small (~ a dozen) collection of western and japanese chef knives, and honestly I use a $12 Rada chef knife more than the rest combined, because I don't have to worry about it at all and is more than adequate for 90% of everyday tasks. The good stuff comes out with guests or when I'm prepping a whole mess of food.

So...you can't really go wrong with these, but depending on your current knife situation....I'd just get a Tojiro DP gyutou off Amazon and maybe a magnetic knife strip that doesn't take up unnecessary counter space like a block would, and spend that Williams-Sonoma money on a Vitamix or some nice cookware.

CUTCO

I got the Victorinox boning knife as well. I love it.

I don't like the feel of the chef's knife they have, but what do I know.

I have a henckles 8" chef knife that I really like. I'd love to take the next step though.

I also have the Victorinox bread knife and love that as well. They are great values.

I love my Victorinox Fibrox and just ordered an Imarku Pro Kitchen 8" to pair. Anyone have any experience with it?

Chefknivestogo

Buy a handmade Japanese chef knife for half that and use that gift card for something you would never buy yourself. Way too many good hand made knives on chefknivestogo to spend money on overpriced knives like shun, wustoff etc... (not that those knives are bad, but you pay a premium for a mass produced product)

Ex:
Vitamix, big staub pot, technivorm coffee pot (arguably the best coffee pot made) etc...