I have decided to upgrade my average Scanpan knives and want to get a very good chef's knife for home use.
I have been researching heavily online and think I know what I am after, would would appreciate some advice and opinions.
My budget is up to $200 for the chef's knife.
I am left handed.
I primarily chop vegetables, mince herbs and cut up boneless chicken breast and thighs.
I have an old sharpening stone that I have used my scan pans on after watching numerous 'how to' youtube videos, however with almost unnoticable results - so a new sharpening system is also required.
I held a left handed Shun classic in store - It felt great in my hand, but they let me chop with it, and too much 'pumping' action required due to the curvature.
I like the look and reviews of the Tojiro DP3 Chefs Knife, 24cm, and the Mac Pro 24cm Chefs knife.
Do you know if either/both of these are suitable for a lefty?
Can you please suggest a sharpening method/equipment for these?
And lastly, I haven't been able to find either of these in stores in Australia (Adelaide), are there any aussies out there that know where you see these in store so I can at least hold them before buying??