Hello all. Been studying up on knives recently. Line cook and culinary graduate. I wanted to wait to upgrade from my shun & victorinox knives until I had a better sharpening ability and understanding. Much practice later and I'm ready to upgrade.
I was looking at the Masamoto VG 9.4" gyotou to replace my shun. I simply don't like the shun as much as I thought I would. Ive used a friends Misono UX-10 and liked it but she doesn't sharpen it often enough so it wasn't that sharp and I don't want to spend that much on a knife. I've read that the VG and Misono 440 molybdenum are similar no?
Was wondering your thoughts on the VG, or of there are any other gyotous in the same price range I should consider that are similar? Also for a steel right know I only have my shun steel, gift with the knife. I've been trying to look into ceramic steels and am just wondering if and what you guys would recommend for a knife like this in-between water-stone sharpening.
Was also looking into possibly picking up a petty as all I have now is a small pairing knife. So open to suggestions for a reasonable petty as well.