I cook at home everyday, and for the past two years I have been using an 8 in Shun chef knife for almost everything I do. I really like how light it is and how it feels in my hand compared to my mother's Wusthoff that honestly just seems a mammoth to my small hands! It's so heavy!
I am starting culinary school soon, and we can put our own knife sets together, though I have been told that my chef knife has to be at least 9 inches long. Obviously my Shun is out of the question. What sort of knife will be good for school, but still be light enough for me and of a similar style--even being 9 inches long? I have heard a lot of talk about going for a cheaper knife because of all of the wear and tear and all, but I don't want to end up with something I hate that feels bad in my hand or that is too heavy just because I use it for school. I was very selective about my Shun when I first purchased it, and I don't want to settle for a bad knife now!
What do you guys suggest I should do?