I've been lurking around the forums for some time now since I've been considering buying a new general purpose chef's knife. I'm hoping I can bank on the collective wisdom of everyone to help make an informed decision. Not until I came here did I know there was this much to know about knives!
A little about me: I'm definitely a newcomer to the scene, as of right now I don't have a stone nor do I know how to properly sharpen a knife. But I'm more than happy to learn how to.
Growing up I did work with a stainless steal Japanese knife (about 8-9 in) but I wasn't taught proper knife holding. Again something I want to work on.
In terms of how I cut, I can do most basic cuts and tend to do a straight up and down "push cut". I would like to get a quality Japanese knife that will last. Preferably less than 10 in. I understand that its a waste to drop a lot of money on a knife at this point but at the same time I live a minimalist lifestyle, I don't want to be upgrading in a year or two. My budget is around $200 but flexible
I live in Montreal and happened to ask a fellow and he pointed out these:
Misono UX10 Chef's Knife (Gyutou), 8.3-inch (210mm)
Sakai Takayuki Grand Chef SP Chef's Knife, 210mm / 8.25 (although I might get the non dimple version if it comes into stock) http://www.paulsfinest.com/Sakai-Takayuki-Grand-Chef-SP-Chef-s-Knife-210mm-8.25.html
Misono Molybdenum Chef's Knife (Gyutou), 8.3-inch (210mm)
For the little I know about whetstones, this is something I imagine I might start with.
Would you recommend any of the above for my skill level or something different? Any help is appreciated. Thanks!
Edited by please - 8/10/12 at 9:12am