First let me say this is the most friendly, non judgmental and informative sight I have found while trying to make my decision. BDL I always find myself spending extra time reading your posts and I compliment you on the effort you put into helping everyone. That being said..I am in the market for a Japanese Chefs knife to be followed by a petty and bread knife in the near future.(as so many of you have recommended these as a basic set) I am a home chef, probably somewhat above novice and someone who is getting more into knives and cooking and have gotten tired of the dull ones I have been using for years. I don't find cleaning a chore and am ready to spend around $200 give or take to get a good knife that will last me a long time. After over a week of internet overload and bleary eyed searching I have decided that it's time for a decision! I want a 240 mm. My narrowed down list follows.
1. Misono sweden steel series. Ok I admit it..I like the dragon
2. Masamoto HC series.
3. Masamato VG series.
I know I will need to grow into all these choices but I am ready to learn. Will probably take them to be sharpened to begin with, but look forward to learning to sharpen later. That being said I would guess good edge retention would be at the top of my list and I wonder with my skill set will I really notice a difference in any of these. Keeping in mind I want to progress as time go's on.. I really look forward to any of your comments or suggestions.