Ok, so I'm in the market for some new knives, mainly a chef's knife (9 or 10). I am currently using Messermeister and Henkel. both I am not happy with. My main complaint is the poor balance of the knives. I really need to step it up here, so I have narrowed it down to these choices.
1. MAC Professional: I have heard great things everywhere about these knives, but I have been told so many times (by professionals) that stamped knives are not the way to go. I am by no means a professional chef, or an expert in the craft of knife manufacturing, so is this true?
2. Misono UX10: Again, I have heard nothing but good things about these knives, except they are a bit "whippy" and too flexible. Is this true? Is it a better choice than a MAC if I went Japanese? Are they as balanced as the MACs? Is this an all around good choice for a chef's knife, or is it more of a specialty knife that should be used for special, delicate tasks? Of course, I have the same concern with the stamped blade.
3. Wusthof Ikon: I like these for the balance. It's also a forged knife, the best, so "THEY" say. The guy that taught my last knife skills class had one, he loved it, same guy that said forged is the way to go.
4. Anything else you recommend: Maybe you would recommend one of the 3 choices above, but if you have any other suggestions, please let me hear them. I have heard "Sabatiers" are great, but that is really not a brand, it's a type of knife, right? How can you tell a good Sab from a bad one?
Any advice you can give would be great, thanks!