Hey guys! I am a home-cook looking to purchase my first J-knife. I am coming off the value oriented Forschner knifes, and am first looking to replace my 8" Chefs knife.
I am pretty sure I want to go larger than 8" this time around, so I am looking in the 240mm range.
I am still unsure if I want to go for carbon or stainless at this point. Depends on the exact steel I guess.
I am pretty sure I want a more traditional wa styled handle.
I originally started off with a $100 budget, then it got bumped to $130, then $150, and so on, and now I am firm at $200 give or take $10-20. I really cant afford anything more than that without living off Ramen for a month in exchange (then I wouldnt have anything to cut with my new knife )
So far I have looked at the Konosuke gyutos, both the swedish stainless and the white steel #2. I cant seem to find the white steel #2 in stock anywhere however.
I sort of like the idea of the super-thin stainless on the swedish steel version. I am looking for a thin knife, but not one that I have to baby, and this seems to fit the bill. What sort of an edge will I be able to get on this?
I am a pretty inexperienced sharpener, just doing work on the Forschners with a cheap 400/1000 grit combo stone, but its something that I enjoy doing and would like to gain more skill/knowledge/equipment in eventually.
I am not totally committed to a Konosuke just yet, but here are the basic qualities I am looking for:
-Carbon or Stainless (just as long as it takes a good edge and I dont -have to baby it)
-$200 or less
Thanks a lot for your help! This seems like a wonderful community!