I started to ask a question about acquiring a quality kitchen knife as a home cook (at 69 years old) since I have purchased a lot of knifes that just don't measure up to some of the ones I've seen reviewed on here.
I have some JA Henckeles no stain friodurs, some twinstar plus and a few small wusthof classics and a 6" global cromova which doesn't keep a sharp edge. I also have a 12" (blade) 1080 carbon chefs knife (kit where I added the handle).
Most of these knifes cut ok but, not great.
I have been looking on this site since I did a search comparing a Miyabi Birchwood SG2 where a chef asked if he should keep his procurement or go to another brand. Thats where I started to follow threads on the Konosuke HD2, the Tenmi Jyuraky AS series and the Masamoto KS series.
The video I found of the Konosuke looked great and performed like I knife I want but, I imagine some of the others do as well and since these posts were spanning a few years, can anybody give me a current recommendation? I'm willing to spend ~ up to $300 or so but I don't have the knowledge to make a sound procurement and I don't want to just make another purchase for a knife I won't like.
I am a woodworker and have been using water stones for close to 40 years with my chisels and plane irons so I have a slight skill in sharpening.
Any and all comments will be appreciated,
thanks for viewing