I'm planning to buy my first good chef's knife. I've narrowed it down to an 8'' chef's knife most likely from Henckel or Wusthof. I need to try them out first before I decide. The question I have is:
I noticed that I can get the 8'' chef's knife with the “gratton” or hollow edge blade, like most of the kind the santoku style knifes have, but with the same blade shape as a regular chef's knife. Is there any reason why I shouldn't get a hollow edged chef's knife? Is there something I should know about them? Are they harder to sharpen? Any input would be great.
This is what I'm talking about: