Gear mentioned in this thread:
I've no personal experience with the Wasabi, but am told it is as it's priced. Bottom of the line. They sharpen faily well for inexpensive stainless, and dull quickly. My impression is that they're comparable to Forschner Fibrox and Rosewood. Acceptable work knives, but not worth dreaming about.
I'm not a fan of the Shun Kershaws, but personal taste aside they're very different and better knives than the Wasabi. Don't let the manufacturer's name confuse you.
Sorry I didn't get back to you on the $100 knives; I forgot all about the post and the thread until you just posted again today. If you still want low-mid recommendations I can give them, but Glolbal B. Good. More, the recommendations would be of the take it on faith variety. Compared to some of the really good knives available online, I can't recommend any lines you can pretend to try at a local retailer. That lack of availability puts off a lot of people. Until last year I would have said, Forschner Fibrox and Rosewood (same blades, different handles), especially when MAC prices went way up, because Forschners are decent. But their chef's knives have been totally superceded by a number of Japanese choices.
I've been really happy with my Wasabi chef's knife, so I highly recommend it. I just can't help myself commenting on the superstition that still pervades the world in so many forms. I was amazed by your statement that if a knife has touched non-Kosher food, it's somehow "contaminated"?!! People of the world, leave silly old superstitions behind! Pork nor any other food can't contaminate steel!!! Gawd!
as I am very new to the world of knives, help me out, Wasbi is a brand or type of knife?
I google searched and found Kai Wasabi black knives... and seeing as BDL is AOL...
I have a Wasabi Santoku, and it's alright. I got mine for $25 on eBay, so I wasn't really expecting that much from it. I took the original edge off it, then put a single-sided edge on it at about 15 degrees. It holds up reasonably well, as I only have to put the stone to it about every couple of weeks for a quick touch-up. It's one of my main work knives, so it sees a lot of action every day.
Obviously, it's not the prettiest thing around, nor is it magic. But for the price, it does the job as good as any other.