I've recently began searching for a chef knife for myself, one that hopefully will last me a very long time. I should probably begin by saying I'm a noob and I don't know that much about knives, but I'd like to buy a chef's knife with very good edge retention and good hardness so I don't have to sharpen or hone it that often.
For reference I'm currently using a Fiskars Functional Form Cook's Knife 20cm and a Fiskars Roll Sharper to sharpen my knives, and I also have a Nakiri bōchō carbon steel knife, unknown maker - I haven't used the Roll Sharper on this knife. I like the edge on the nakiri knife better, but I use the Fiskars knife more as I don't want to damage the japanese one and so I don't have to worry about cleaning and drying the knife immediately after use.
I've been doing a bit of research, reading this and that and I've come across posts comparing Wüsthof and Shun, which seem to be all the rage now and I was wondering if there are any other options I could look into?
I'm interested in a 20-24cm (8-10") chef knife with very good edge retention and hardness so I don't have to sharpen the knife so often, as I'm guessing I don't really have the right tools for this job [yet], I'm guessing the Rolls Sharper isn't very good for top-of-the-line stuff. From what I can tell the Shun's aren't as good for left-handers (like myself) because of that D shape in the handle. Would the Roll Sharper work with any of the knives, would it damage a Japanese angled knife ?
What I'm looking for is:
- Stainless or semi-stainless
- High HRC scale and very good edge retention
- Suitable for left-handed use
- 20-24cm (8-10")
- Up to 120€ (150$) for knife and maybe sharpening and honing tools, but looking for best bang for the buck.
Any advice would be very helpful, thank you.