I have been attempting to make a decision on buying a knife for some time now. I am now certian That I will purchase one within the next two weeks. I will give you as much info as possible.
I am an at home cook, with some action in a restaurant on rare occasion. I dice mainly vegetables.
Aside from a victronox paring knife I picked up a few months ago that I am using basically as a chef knife ( I know I know), the only set of knives I currently have is a very old, never been sharpened set of Jesco mastercut 2. I would attribute it to one of those sets that they sell on late night infomercials as a knife set that 'never' has to be sharpened. They are junk. Not sharp what so ever. The Victronox is awesome however.
I have never used sharpening stones, but plan to learn. This is important because I dont want to buy a super expensive first time knife that I will learn how to sharpen on and possible mess up. I am purchasing something like a Bester 1200 and a higher grit Gesshin. Something around 4k if they make it.
I have been told by a local that my current cutting boards, plastic, may be harder on the edge of the knife than something like wood. I'm not sure that this is true. I havent seen many people making this claim here. I am not currently considering picking up a wood cutting board.
These are the knives I am looking at. I would like to stay below 150.
Currently 44 bucks on AMZ
Maybe a Yoshihiro VG10 at around 130
I know a lot of people recommend the Fujiwara FKM - but it looks like normal retail for this is around 260 which seems like it may be to high to spend on a first knife purchase considering im learning to sharpen on it.
Im leaning towards the tojiro DP due to price and popularity.