Strong recommendation: you will be happier with a Japanese style chef's knife/gyuto than with a Western one. The blade is thinner, as is the edge geometry. This is if and only if you can treat the edge properly; the thicker steel and wider edge of a Wusthof may be more your style, otherwise.
Properly means cutting on surfaces designed for cutting, cleaning it, honing it, and storing it in a way that protects the edge.
Fujiwara Kanefusa makes a few which are reasonably priced and all you'll ever need. I got mine on vacation in Kappabashi in Tokyo, a trip I get to remember fondly every time I'm in the kitchen, but it's not really a product category where you get much more by paying a lot more.
Note: there's no such thing as a zero maintenance kitchen knife. Any knife you use will need sharpening about yearly. There's also someone in your town who will do it for ten quid; no reason at all to learn how unless you want another hobby.
Properly means cutting on surfaces designed for cutting, cleaning it, honing it, and storing it in a way that protects the edge.
Fujiwara Kanefusa makes a few which are reasonably priced and all you'll ever need. I got mine on vacation in Kappabashi in Tokyo, a trip I get to remember fondly every time I'm in the kitchen, but it's not really a product category where you get much more by paying a lot more.
Note: there's no such thing as a zero maintenance kitchen knife. Any knife you use will need sharpening about yearly. There's also someone in your town who will do it for ten quid; no reason at all to learn how unless you want another hobby.