I will be attending training at The Culinary Institute of America, and would like some expert opinions on those who use there knifes all day long. Im sure there is a difference in the knife to select for the home and the knife for a professional. At home i have a set of Henkles International knifes I got for my wife for her birthday last year. I know they are chinese made but are made like the standard german style knife.
I have held a few knifes i felt where really comfortable. Wusthof Ikno and Shun Kaji. Both where really comfortable. I am leaning more to the shun or japanese style because of how sharp they are and how light they are. I know Japanese knifes take more time to sharpen and im okay with that. I sharpen my own knives before every use.
If I where to get a set of Japanese knifes I would also get a Wusthof Ikon 8 inch chefs knife for more substantial stuff like cutting between bone with poultry. The single Wusthof is the only knife I know I will get. Or at least that style.
Please let me know your insight. What do you use in your kitchen what will fatigue my wrist more? what should i stay away from?