Thanks to all of the great advice I received after the last question I posted on this forum, I wound up delaying my purchase of more expensive kitchen knives in favor of learning how to sharpen with my 8 inch Forschner. In the past few weeks, I've gotten better at sharpening on the water stones I've purchased, I've begun serious work in a restaurant kitchen (in a position that demands an inordinate amount of chopping and slicing), and Korin has started their 15% off sale. So...I'm thinking it's time to finally make a purchase. I'm looking spend under $150. Here are the knives I'm looking at (in order of current preference); I'd appreciate any advice on choosing between them, or any suggestions of options that I should be considering:
Togiharu G-1 Molybdenum Gyuto (240mm)
Kagayaki VG-10 Gyuto (240mm)
Togiharu Inox Steel Gyuto (240mm)
Edit: 1 addition, the Masamoto VG10 Gyuto (240 mm); just slightly over $150 from Korin right now, but I've seen such praise for it that it seems worth it.
A couple specific questions: how significance is the difference between these two Togiharu lines? How does the Kagayaki stack up to the G-1 (I seem to remember BDL stating that the Kagayaki was superior to the Togiharu Inox). And lastly, is the "extra sharpness" option from JCK worthwhile?
Also, due to a few of the tasks that I'm faced with at my station, I'd like to invest in a "lobster cracker"/"chef-de-chef". Any suggestions on a relatively inexpensive (under $100, preferably even less) option on that front?
Edited by GennaroE - 6/17/10 at 6:07am