I need some advice on upgrading/replacing a couple of knives. Home use. I have an Edge Pro, so I'm on top of the sharpening issue.
What I currently have:
Victorinox paring [rarely use]
Al Mar Ultra 4.5" utility [love for small jobs]
Victorinox 6" boning [used frequently for things like cutting apart ribs and chickens]
MAC Superior Santoku 6.5" [love the thinness, dislike everything else about it]
MAC Pro 8" chef [my fave, but I wish it were longer and thin like the santoku]
Victorinox 10" chef [use a lot, but I wish it were better]
Victorinox 10.5" bread
I love the mix I have, and with a birthday coming up I have the opportunity to improve it a bit. I would like to add a suji and I would like the replace the 10" Victorinox. Budget in the 200 or 250 range for each knife, but not a hard and fast budget. (I'll probably ask for one for the birthday and save the other for xmas) F&F is important, western handle. I'd like the blade to be thin like the santoku. (I'll use the Victorinox for anything rough). I'm thinking of the Hattori FH with the cocobolo handle for a 270 suji http://japanesechefsknife.com/SPECIALS.html#FH SP and a Shiki Damascus with the quince burl handle for a 240 gyoto. http://www.japanesechefsknife.com/SHIKIDamascusSeries.html
Are these two roughly the same quality? How do these compare to the MAC pro and ultimate? Is the blade a little thinner than the MAC pro? Are there others I should consider that are a step up from what I have? It's hard to find info on the Shiki... would I be better off with the Hattori for both? (but the burl handle on the Shiki is SOOO nice!)
Any thoughts and advice would be greatly appreciated!
And I wanted to thank you all (esp BDL), since the choices I've made to date (which overall I'm extremely happy with) are due to a year's worth of lurking and reading old posts.
Edited by Wile E Coyote - 3/4/12 at 12:48pm