Hi guys! I'm new to the site as a poster but I've been reading the forums for a long while. I'm in awe of the wealth of knowledge everyone has and I've learned a lot. I'm ready to take the plunge in purchasing my first Japanese knife(s) and would love to get your thoughts and/or recommendations for the best one for me in my price range. We are stationed out in the middle of nowhere so I don't have the option of being able to test anything out in person so unfortunately it's mail order for me.
I was looking at the shun edo but from reading the boards it seems that shun knives are not liked much. I'm not a chef by any means, just a mommy chef that loves being in the kitchen. I just want a good knife that keeps an edge and doesn't constantly need resharpened/honed after every chopping job and is nice to look at. I'm open to learning how to sharpen with a stone and at the least, I'd send them out to be sharpened.
What type of knife(s) do you think you want?
Gyuto 210mm, paring and maybe a boning
Why is it being purchased? What, if anything, are you replacing?
As an upgrade to my Wusthof classics (I bought these as a starter to learn knife skills)
What do you like and dislike about these qualities of your knives already?
Aesthetics- too clunky and it feels a little heavy
Edge Quality/Retention- needs honing quite often. Professional sharpening doesn't last very long
Ease of Use- meh. It's good as a starter I guess. Nothing exciting.
Comfort- it's ok. I tend to over grip and the handle seems thin, not ergonomically comfortable in my hand
What grip do you use?
What kind of cutting motion do you use?
Slice, chop, rocking, some pushing
Where do you store them?
Knife block in drawer
Have you ever oiled a handle?
What kind of cutting board(s) do you use?
End grain walnut, bamboo for stinky stuff and poly for raw meats
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing?
Honing rod but open to learning to sharpen or will send out for professional sharpening
Have they ever been sharpened?
What is your budget?
$300ish for gyuto and paring and/or boning
What do you cook and how often?
Everything. Lots of chopping, slicing, mincing. I separate my own chicken and debone
Here are ones I was looking at. I would love your thoughts and suggestions. I would prefer a western handle at least until I'm out of the desert and can actually handle a traditional Japanese handled knife.
JCK Hattori FH
Misono 440 or UX10