Hello all I'm a home cook looking to take my cooking to the next level. Cooking has been a hobby of mine for years but recently i have wanted to learn proper techniques and cooking practices. I have been reading a lot about this and one thing has become abundantly clear to me, which is that i need a new knife. i have been using my mom's 7" santoku from henkles which is horribly dull probably has never been sharpened.
since i am ready to step into the world of knives i'd like some help in choosing my first knife. from what i have read i definitely want a japanese knife. i was looking at shun and instantly fell in love with their limited edition chef knife that won best knife at the blade show, BUT that is mostly because i read shun knives are razor sharp and that knife is amazingly beautiful.
from what i read here shun is mostly a gateway knife to better japanese brands, and from BDL's posts i gather ikkanshi tadatsuna is the way to go.
i'd like to hear from you guys regarding the knife type, size, and brand i should get as i know not of the pros and cons, and i have mostly been looking at santoku and western chef knifves. any help is appreciated and my budget is $500 although i prefer to keep it at around $300.
again thanks guys