Hi! I am knew to the forum and would like to know which knife would you recomend. I've been cooking for several years (not pro), and just recently started culinary school. I own a few wusthof ikon classic knives (chefs, paring, utility) and I am very pleased with them. Now I want to buy a japanese knife, and been looking on the shops you people have recomended on this forum.
This is what i've found (i want a gyuto knife):
The one I liked the most was the Hattori gyuto kd, until I saw the price, I cant pay $1,000 for a knife no matter how good it may be.
so, I look at all of this:
hattori hd gyuto
ryusen tsuchime damascus series
shiki damascus premium
kanetsugu saiun damascus
hiromoto Tenmi Jyuraku Damascus Series (VG-10)
well, of all of them, the one that I liked the most is the Kanetsugu, so....is it a good choice for a go to knife?? or any of the rest may be a better choice?