I am new to this forum and i am also relatively new to cooking. I have enjoyed cooking a lot recently and have always been into knives. I know how to sharpen knives and have been sharpening my parents five star Henckel knives since i was about 14. I have a 300-600 and a 1000-6000 grit stone and am quite proficient on them both.
I am looking into buying my own chefs knife so that i can use my own knives and care for my own knives. Sometimes i find these knives tip down in the sink full of dishes, needless to say they are pretty well chipped and it takes a while to get all of the chips out not to mention the amount of material needed to be removed.
I have been looking at many threads on these knives in my price range which by the way is about 200-300 or below CAD. I have also tried to narrow down the models of knives that i am interested in, but i am always searching for new models. I really like the french knife shape and the shape of a lot of the Japanese knives. The most common grind that i have sharpened is a 50/50 but again it is not the biggest deal breaker. The knife i am currently using the most is an 8" Henckel but it doesnt hold an edge for very long and i find it a little bit to wide of a v grind on the knife blade.
Some of the models i have been looking at are the mac pro 8", the shun classic 8", shun premier 8",Miyabi 6000,600 or 7000 series of 8" guyutoh style knives , the kasumi 8" chefs knife, fujiwara guyutoh 8.25" chefs knife, global 8" chefs knife i believe it is the g8, the hu-G150 hattori, massamoto vg, and i have also found a bob kramer knife by zwilling on sale for 300$ i think its scratch and dent though but i am not sure. The fit and finish on the knife is not a huge deal i am mostly looking for a knife with a shape similar to most of the knives i have mentioned ,which i believe are considered Japanese renditions of a french chefs knife, and that will hold an edge for a decent amount of time.
And i am open to any and all suggestions as long as they are under 300$ and i will be using this knife at home only so it will not be getting beat up at the restaurant that i am working at right now. I do understand that there are also many threads started on this topic and i am not trying to be ignorant by starting my own so i hope that you all do not mind my asking of this question.
Edited by notquiteachef - 3/27/15 at 3:17pm