I am currently a culinary student looking to buy a more serious chef's knife for myself. After doing a bit of research I have narrowed the list down. I prefer Japanese, lighter knives over German, and my price range is less than $125. I am looking for a chef knife I can use for almost everything. Here's my list:
-Mac Knife Chef Series Hollow Edge Chef's Knife
-Miyabi Morimoto Edition
-SETO Japanese Chef Knife: Damascus forged
-Togiharu Molybdenum Gyutou
At the moment I am leaning toward the first three of the bunch. If anyone with any experience with these knives has any input that would be wonderful.