i have sold my 5" wusthof santoku and 8" shun classic chef knives for $150 to a fellow cook to fund taking the leap into a better knife. i have decided to go with the 240mm misono ux10 after so many glowing reviews here and other knife and cooking forums.
my question is do i buy the wooden saya for $23 or just go with the plastic blade guard for around $5? does it make that much difference other than looks? I have always used the plastic guards with no problems, but that was always with my wusthofs. do japanese knives demand better storage because of the super fine edges?
i have a week to decide as i will be purchasing the knife next friday through korin. does anyone have a better source for knives? i have always heard nothing but good things about korin. how is their customer service?
a side note: i read on japanesechefknivestogo.com that the price of misonos is going to go up by around 50-60% by march 1, 2011.
thanks for any help ya'll can provide