I work in a banquet kitchen in garde manger so I'm constantly cutting harder fruits and vegetables. Right now I am using a 5series Henkel pro and I hate it. I used to have an 8" Mac Pro and it wasn't too bad but was looking for something a little bit better.
Here are some of the knives I've been lookin at but am open to other opinions:
Ohishi sakon Damascus
And I also saw the miyabi morimoto 600s but I haven't seen many reviews on it nor do I know much about this knife
Thanks a bunch!