Hi guys... I´m planning on ordering another sharpening stone, a flattening plate and a stone holder. While checking on CKTG to order my stuff, I saw a couple of knives that brought me some fond memories of my beginings in the profession. About 16 years ago, I worked with an awesome chinese chef, and he always worked with a Chinese cleaver and used some kind of Nakiri to carve the laquered duck. Those knives were just plain ugly, had a dirty looks and were kinda smelly... But a joy to work with. So easy to get sharp that it was almost ridiculous... But the looks of the knives was almost filthy!
And in CKTG I saw something like those. I really don't need them, but for the good old times I want to get something like that, and who knows, maybe I'll go back to working with Chinese knives. The candidates are:
The Tojiro Shirogami Nakiri 165 mm http://www.chefknivestogo.com/toshna161.html and the CCK small cleaver http://www.chefknivestogo.com/cckcleaver2.html I can see that the reviews from the many customers are very satisfactory, and by their words, I can tell that they are getting the same feel that I had when I had those kind of knives.
Since it's the first time that I read about those, I want to know if there are better choices (In the same price range) or if I should stick to those two.