as happy as I am with my carbon knife, which has extreme hardness but is not suitable for heavy jobs.
so no frozen stuff, lobsters etc.
as most knives at my work(not mine) are not sharp enough I'd like an extra knife for these kind of jobs.
and hey as a female in the kitchen I DO need a good sharp knife!!
what am I looking for:
big chefs knife, starting at 250 mm or more.
comfortable to work with, easy to sharpen on japanese waterstones, should keep edge well, preferably not rust sensitive.
available in europe.
I don't care too much what maker.....just looking for opinions etc for now....if you can recommend something like shops, feel welcome to do so by private message eventually.
have considered MAC knife, tojiro, global, sabatier, german...so, the jury is still out.
hmm budget may be around 200 euros.