I have been lurking on the forum for a while and trying to learn the different aspects of what makes a good/great knife. It has been very informative and I think I got most of the abbreviations and inside lingo figured out.
The reason for this post is that I have decided to get a quality chef knife and finding it very hard to decide which one to get.
Many years ago I saw a cooking show where the chef were using a Global knife set and I liked the design and style of knife (narrow spine).
I have the G-2 which looks like a yo-Gyuto and that is my go-to knife, hence I am looking for a similar knife when it comes to the blade. I am still undecided regarding the handle. The wa I tried were slightly blade heavy and felt pretty nice in terms of balance.
Would it be a stretch to call the Global a laser?
The first think people ask on the forum is usually about sharpening skills. I have very little experience. I use a Global G-25 Ceramic sharpener but I am sure this is far from optimal. I will be getting a sharpening kit of some sort as well.
In terms of looks, I don't partially like the hammered look, but otherwise I'm quite open.
My budget is up to $300 (it needs to be a friend for life if I go over that budget).
Carbon scares me a bit, how much maintenance would such a knife require compared to a stainless? Perhaps a semi-stainless would be the sweet spot?
Length of the knife. I am used to a 8", but I am considering getting a slightly longer one this time.
I have spend 20h+ looking at knifes on the different shops and forum and my head is spinning by now...
I don't really have a short list but these few knifes I keep going back to:
Kanehiro Ginsan Gyuto 210mm
Kohetsu Aogami Super Gyuto 210mm
Masakage Kiri VG-10 Gyuto 210mm
Konosuke HD2 Gyuto Ho 240mm highly recommeded (a bit over my budget).
I know the selection is all over the map in terms of steel and style.
Hope you can give me a few recommendations
Edited by MikeTheKnife - 7/2/16 at 1:00am