I am new to this forum.
I am not new to the culinary field though.
I work in a Bistro right now doing Garde Manger/ Prep/ Line when needed. I also an in my second year of Culinary School.
So for home and use by just me I want a knife but I do not want a German Knife. This wouldn't be for use at school or at where I work.
I want a Japanese chefs knife but there are so many different choices and different kinds of handles/ steels. Im not looking for something like the Fujiwara FKD. I am looking for something that has a razor sharp edge but is not through the roof price wise. So what is the best middle of the road option. Your thought opinions etc will be greatly appreciated THANKS