Thanks, I think I fancy experiencing a carbon steel so maybe I'll go for the Hiromoto. The dragon on the Misono is pretty cool though!
Both good choices. Take the Misono if fully stainless is important to you. The AS will be easier to sharpen.
Boning knife - if you want
No, it's legit, not Chinese made. Shimatani knives are on the inexpensive side of high end.
The vendor (Metalmaster) has been known for
Hello again, I know it's been a while since I asked this question. I had to drop the idea but am now looking again.
I still find that
I am new to the forum but not for Japanese kitchen knives - I have a big collection which I will happily share one day.