I'm new to this site as well as the knife scene, but feel like I've gained a wealth of information these past few weeks from you all. Thank you!
Currently I have a 10+ y.o. Wusthoff Grand Prix "set." I don't abuse them; no dishwasher, frozen food or hacking on bones. However, I'm sure they suffered some from my son;/ As, well I didn't know they should be promptly dried after hand-washing. I've had them sharpened many times, but probably not as often as I should have. While they were awesome sharp at first, they've never been since.
I've been wanting a new chef's knife for a while and then I saw the Shun premier Chef's knife. I was so excited, read many reviews rating it very well and I thought it was beautiful. It was on sale for $120 and I was ready to buy. That was until I did some research and open came Pandora's Box! So here I am.
I'm practicing my knife skills and will probably take a class to better them but, only intend to prepare and cook for enjoyment.
I'm looking to purchase a 8-9" western handled gyuoto.
Important to me:
Fit and finish
Of course sharpness
Not too fussy (upkeep)
I'm not entirely sure but since I don't really rock the knife I'm guessing a french profile.
Price expectation is $150-$250
While I value value;) I'd rather have a very nice knife that I love to use and has great fit and finish. In other words, I'd rather pay a little more for a knife that is beautiful to use and look at.
I'm kind of excited about sharpening my own knives, but I don't want a real fussy one. I think I'm more partial to the idea of whetsones vs edgepro and would like some recommendations on 2-3 stones that will work best with the following knives I'm looking at:
Hattori FHSE $227 210mm/255 240mm JCK
Gesshin Ginga (Japanese Knife imports, $165
Masamoto VG $151.0 JCK
Konosuke HD (semi-stainless) $206 at CKTG
I would consider the Mac professional mighty (although it does not excite me;) and am curious why the Mac superior is never mentioned.
Any thought/recommendations on these knives (or others) and stones that will work best with said recommended knife?