my name is Dan. I am relatively new to kitchen knives (but I have some experience with straight razors and honing them)
I want to buy myself a chef knife or gyuto for general work.
I already have a Tojiro Shirogami nakiri and I like the edge it takes but it goes dull too fast and it a generally delicate knife (I am worried to chop through harder foods)
the carbon steel also can rust really easily and I have to be really careful with it.
which knife do you recommend that is hardier than the one I have and holds a better edge? I will keep my eyed peeled in the classifieds section I prefer buying a used knife.
I pull the knife towards myself when I am cutting and I push down. I don't use the rocking motion often.
Thanks for your help