I'm getting interested in Japanese knives and I'm looking to buy my first Gyuto, 240mm. I would like to have the feedback of the forums members regarding what I should consider buying.
Here's what I use my knives for, most of the time :
- Vegetables (pepper, onions, tomatoes, raw potatoes, cauliflower, etc.)
- Raw meat (without bones)
- Fruits (apples, oranges, lemon)
- Ginger and garlic
Some other information:
- I already own some high-end German knives, so I can still use these for cutting things that would need a solid blade
- I don't really care about a knife being stainless or not
- I don't care about the look - but I do care for performance!
- I can't figure out if I prefer "wa" style or not. I'm pretty sure that I could live with any of them
- I've never sharpened a Japanese knife, but I will buy some stones and a DVD and learn how to do it
I'm the kind of guy who will invest in high quality equipment and use it for very long. I know that if I don't buy the best that I can afford right away, then I will regret it and replace it a few years later... So I'd like to get the best that I can afford in order to never look back - I'd like to use those knives for decades without replacing them.
Since I live in Canada, I found that the best place to shop would be on JCK. So I would like to focus on their products.
For now, the Hattori FH series look interesting, but the Masamoto KS look very good as well.
I'd like to get your opinion about which products I should consider, in your opinion.