I typically prep veggies to less than 1mm and I use a chef´s knife. The Geshin stainless is capable of that, with the 240 you could even do a decent job of learning katsurumaki, ie, making vegetable skin. You do need to learn sharpening, but nothing so demanding as with a single-bevel.
First Japanese knife purchase
I am new to the forum. I am looking toake my first Japanese knife purchase. I am looking to spend about $100. I am not a professional by any means but think I am not horrible either. I am looking for a general use chef's knife to start. Any suggestions on where to start would be helpful. Thanks everyone.
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