Firs of all sorry for my english,it is not my first language :)
I would like to get a new knife.I am not a cook,it is for home use.At the moment i have F dick premier nature cook’s knife,and its nice.I use it for most of the task’s :slicing,mincing,dicing of all kind of food,of course no bones,but sometimes i can peel up ananas,or watermelon,or cut a pеice of parmesan or any other type of cheese,or chocolate.And the knife does the job.Of course it can loose sharpness of the edge,but 20sec on the steel and it is back in the track.It is not extreme sharp,the blade is soft 54hrc,so i decided to go for something batter Wusthof classic ikon which is about 56hrc,so little harder and keep the edge little batter,but someone told me that for the same money i can get J knife and it is gona be much batter.For the past week i have read a lot aout J knifes,the steel they use and so,and i am confused now :) As far as i understand than harder the steel than sharper it can be,and most of the J knife with superior sharpness is the knife with VG-10 steel and similar with 61+ hrc,but there very sensitive for the hard products like cheese,ananas,chocolate and so on,and can be chip easily.
So question is:
what can you recommend to look for,may be stainless steel about 68hrc so it is gonna be batter than the german knife and can keep the edge better,but still can perform with hard task that i put for the knife in the kitchen :) ?
I was thinking about 240mm gyuto,western handle,not too thin,i don’t care about balance and weight(but batter not very light),good finish is important.
I can spend up to 200$,and yes i don’t mind to spend for stones,and learn how to do it.
So far i was look at:
6 MASAMOTO VG 240 gyuto 57-58hrc
7 JCK original KAGAYAKI Bacik(ES) series V-GOLD stainless steel(don't know much about) 60hrc
8 Misono Stainless Molybdenum Steel Series , 440 Series ?
9 Hiromoto Tenmi-Jyuraku Series (Gingami No.3)
10 Fujivara FKM 67-68hrc finish?
I will higly appreciate any comments and recommendations :)