I am a home user who has a particular interest in knifes and loves to cook. I find a good knife makes cooking just that much more enjoyable.
About a year ago I purchased a 27cm MAC Pro as my first really good chefs knife.
I really do like this knife but to my surprise it probably doesn't hold an edge as long as I would like.I have a 1000, 3000, 6000, 8000 stone kit. Recently I decided to send it away for a professional sharpen. It came back razor sharp (could cut hairs off my arm with ease), and within 3 days use, its still very sharp, but not razor!!
I hone it before and after use on a MAC ceramic rod.
So I thought I might add a second knife to my collection ( I wanted to do this anyway regardless of the MACs edge retention)
Now its such a common question on this forum it almost seems stupid, but I am someone who likes to research and get a 'all encompassing' idea of whats out there.
Normally people give very specific advice based on specific requests. But I wanted to firstly ask: what are the top 10 or so Japanese knife brands ( i.e. fit and finish, edge retention, sharpenability)- overall winners ANY price range. I wanted to see whats at the very top (even if I cannot afford it).
Then a little mot more of a specific question. Ill probably grab another chefs knife/ deba knife as a second knife. Maybe a little shorter this time seeing I already have the 27cm MAC. Some brands I have come across I would love comments on:
1. Masamoto-- Seems to be an overall favourite on this forum, and often debated better than Masahiro in other threads.
3. Kikkuichi-- Don't know much about these? But they have a few strong endorsers?
4. Misono--One japanese knife review website reckons Misono is the overall best Japanese knife?
I do realise each company probably has winners and knifes that aren't so good, but as a rule- are any of these better overall quality, edge retention, sharpen ability?
At this stage I guess I am considering one of the top three. Id particularly love to know from that list ( and any other brand) which knifes are " a step above' the MAC PRO?
Finally, my MAC is a 50/50 15% (I think) bevel. What happens with sharpening a 70/30 bevel?
Thanks for any input
Edited by hellofellow - 5/4/15 at 5:11pm