[millionsknives]

http://www.japanesenaturalstones.com/kaeru-kasumi-stainless-gyuto-240mm/

http://www.knivesandstones.com/tanaka-ginsan-nashiji-gyuto-240mm-k-s-special/

Both great options for a first serious knife and under budget. Spend the savings on a japanese waterstone or two for sharpening.

 

[millionsknives]

Thank you,
both look very nice. When were at it do you have any recommendation regarding waterstones?

I like these shapton kuromaku line for the price/performance. I use the 1k and 2k myself and I have random other stones and natural stones for finishers.

https://www.amazon.de/s/ref=nb_sb_n...=shapton+kuromaku&rh=i:aps,k:shapton+kuromaku

There might be better synthetic stones out there, but I don't know what's available in Austria. As far as getting a great cutting edge, I think you would get
1) 1.5k or 2k for normal sharpening, bevel setting, etc
2) 5k for finishing

That's it! For me, anything beyond that is for cosmetics - keeping the sides looking the certain way after thinning

 

[millionsknives]

Thanks I wasn't shure what grains I should get but now I know. I probably gonna go with the one with the black handle but I gonna wait a week ore so if anybody in the forum has other suggestions.

I don't really know the difference between special and ebony handle K&S Tanakas. The ebony handles is the same price and there are more reviews. Upgraded blade fit and finish should be the same on either http://www.knivesandstones.com/tanaka-ginsan-nashiji-gyuto-240mm-with-ebony-handle/

 

[millionsknives]

You wrote there is no stainless knife that gets more praises whats with carbon steel knifes?

Carbon steel requires immediate attention. You would need to clean and dry after cutting, not after cooking or eating. Even more so if you are cutting anything acidic. It can rust just sitting in storage. I have more carbon steel knives than I can use so this happens to me. If you just one knife you're using constantly its less of a problem.

The payoff is easier sharpening. Most of my knives are carbon steel. Somewhere in between is stainless clad carbon steel. Only the edge is exposed. Easy sharpening, less likely to rust, but when it comes time to thin, that soft stainless takes more work to refinish.