Im a chef with a pretty eclectic range of knives ranging from a vintage american and euro (all carbon), to stainless German, to a santoku knife.
Im looking to get a new chefs knife as my main knife. I want it as a workhorse, but also to be able to carve thin slices of roast meats in one fluid movement. Basically something solid that i dont need to be too precious about, but I really want to spend a bit extra on something really beautiful (up to $300).
To give you an idea of what I'm into, I was very close to buying the 240mm gyuto misono ux10 until I read in a few forums that they arent worth the price tag.
So I started looking at this one
240mm Gyuto Haruyuki SRS15
It seems I'm after a japanese knife (carbon would be a plus) with a western profile.
Maybe I'm on the wrong track? Is there a 100% Japanese knife that I might want to consider? or a 100% euro knife for that matter?
Any recommendations/ thoughts on these two knives I have considered?