i get it..believe me i get it. i know i am in a room full of japanese knife fanatics. i get it.
i love cooking food. i love taking pictures. wish things could have gone differently and i had a career as a food/travel photographer..but i digress.
i have very random knives. i have one inexpensive japanese knife some guy talked me into buying while i was axe shopping. it is sharp, but will rust and tarnish before my eyes.
my other knives are a hodgepodge of stuff. some Wustof, my recent..Gustav Emil. i am experimenting with sharpening and my tool are surgical sharp. i just served my wife and her co-students some of my homemade Posole. it is served with chopped cabbage. i just reached for my 10" wustof classic, mostly because it is my longest blade. zip zip zip!! i turned the cabbage into fine lace-like garnish. it was beautiful!.
it got me thinking..what is wrong with a bolster on a knife? it adds strength, no? my knife might be 25 years old, and i still love it.
you guys have me googling a Gyoto..BAD!! i want one!! but a bunch of 10" knives in my arsenal..who knows? something would probably have to go.
having said that; what is a good inexpensive Gyoto for getting my feet wet?