at my restaurant I bring my own knives, using my eden kanso aogami as my daily knife.
its blue paper carbon steel......SHARP but not up to cracking lobsters and things like that.
not that we do this daily but it brought me to the conclusion that I need an extra knife for this.
though I have a wusthof classic ikon, am not sure if that would withstand the job (8 inch chefs knife).
what other options are out there that you would recommend.
reckoning that I am in netherlands/ europe, so should be available here.
so far I have considered another wusthof, tojiro, MAC knife (which line?), global...
I would like it to be keeping a good edge after sharpening on japanese waterstones.
something that is not TOO high maintenance (rust sensitive like my above mentioned knife)
budget 200 euro max.