I'm in the market for a new chef's knife to replace my 20 year old Henckel. I'm just getting into sharpening and have a borrowed edge pro that I've used to on the Henckel and other knives around the house (all stainless). I'd like to get a set of waterstones to try free hand sharpening and am also looking at purchasing a new knife. I'm hoping to get a sharper knife than the Henckel and don't mind carbon steel patina, so my original idea (based on reading posts here, was to get a Sabatier Canadian Massif 8" or a Masimoto 210 or 240mm carbon steel. The Sabatier knives are sold, as it turns out, at an importer near where I live, so I could check them out in person.
However, I came across a post here from a person looking for a new knive who was considering the Shaun Fernandez. It doesn't look like they chose it, and nobody seemed to make any comments about it one way or the other. It's a nice looking knife, in my opinion, and it seems to be made of one of the "magic powder" steels. Does anyone have any experience with them? Would this be a good "first real" knive? What are the pluses or minuses of choosing it over the other two choices?
Thanks in advance.