Hi everyone! I've been reading this forum for a few hours now but having some trouble deciding on knives to get. My parents want to get me a few knives as a present - they wanted to get cutco santoku but I haven't heard good things about them...so I need to decide what I would like. I only cook vegetarian food, but rarely other people may use them to cook meat.
As for feel/fit I like the Wusthof classic, Mcusta Zanmai (VG-10 2P), and Misono 440s. I think the japanese style knives are better choices though. I can't find any reviews of the Mcusta and little about the Misono 440 series online. I was thinking about a chef's knife (around 8"), a petty/paring/utility and possibly a santoku. I've also heard great things about MAC but have yet to hold them in person.
I'm really confused the difference between the two japanese ones and do not know the better choice. They both feel good in my hand. What do you think are better knives? As for the choices, I am really open to the types of knives. Which types do you think would be best for my needs? I do not know how to sharpen them now but I am willing to take classes to learn how. Do the dimples really make a difference? I'm also very open to other ideas beside what I mentioned here.
Thanks so much! Your help is very appreciated. :)