I've been through several other posts, and although some of them approximatively had the same expectations that I do, I ended up so confused with all the different things I've been reading.
So as many others here, I've been looking for a knife to take my first steps into the oh-so-incredible world of cooking. As for my skills, I'm a complete beginner who desperately wants to enhance her cooking abilities, but I've recently felt like I couldn't improve my technique without any quality material. And the first thing that I decided to acquire is a decent knife.
So as far as I've read the other threads, I might be commiting every single mistake a beginner can make, as clinging to the idea that a Santoku might be the only thing that I need ; or wanting to get a professional knife while I should rather practice with an affordable one before getting the real thing.
But the thing is, I still have a very childish and naïve vision of the world of cooking, and as unreasonable as it sounds, I find some aesthetic appeal in the idea of having a japanese knife (both for the quality feature and the symbolic one, since I happen to have Japanese origins). For the same symbolic reasons, and for financial ones this time, I also hoped I could get a knife that could last for years and with which I could improve my skills from beginner to... well, amateur. I'd rather pay a high price once than a 50$ knife that will need being replaced with a 200$ one as soon as I might be able to use the latter properly. But if getting comfortable with a cheaper knife turns out to be necessary, I won't be picky.
I'm planning on buying one single knife, and I must admit that I'm not of the cautionous kind with my stuffs. Thus it would be a huge advantage to me if it didn't require to be sharpened too often (but I guess that it is wishful thinking here ; I don't know how to sharpen a knife yet but I inevitably will have to learn).
As for my budget, as I still am a newbie, I guess 150$ might be enough. I wanted to get a quality knife really much ; but it might be a bit ambitious for a beginner, and I'm starting to wonder if I should rather aim at a convenient quality-price ratio : is it really useless to get a professional knife for home cooking ?
For the material, I've read that a stainless steel could be interesting, but would it be affordable/necessary ? And as for the brand, Mac Pro seems to come back a lot in discussions, yet some say that it is a bit overpriced. I've read good things about mid-range Tojiro knives ; but what about their entry knives (I found some at ~50$), are they correct and suitable for my case ?
I'm not focused on Santoku knives anymore since many seem to say that a Gyuto is at least as good and convenient (yet my first goal is to be able to chop accurately and quickly -don't laugh, my current knives can't even do this-, which seems to be one of Santoku knives features).
Thanks a lot !