This forum looks like the perfect place for me to fall deeper in knife nerdiness. I landed here in my search for better work tools, which seems to be a quest for most people around here.
I am a young chef living in Stockholm. I have been using Victorinox knives and found they were really good value for the price, but their chef knife's blade feels a bit to light and thin and they could have a better edge retention.
I feel like I could also get better at sharpening. I was using a king 1000/6000 combination stone which seriously needed flattening, so I got naniwa flattening stones and a bester 400 stone. I believe my set up has improved a lot now. I love the bester stone and the king stone now feels super cheap, when I compare it to the bester. I should probably get new medium grit and fine grit stones. What do you think about the king ?
However, I already feel more confortable sharpening with water stones than I did before and I would love to go a step further using harder steel knives as well as trying japanese filleting/boning knives (deba or honesuki). I would probably work more on fish than on poultry or meat though, but there are some honesuki that look really tempting for a relatively low price.
The knives i'm looking at.
1 parer 7 to 10 cm, 1 deba or honesuki 15 to 18 cm, 1 gyuto 24 cm or above, 1 slicer 25 to 27 cm
I am right handed and I would try any kind of handle: japanese or western.
I definitely need the knives to be stainless or semi-stainless.
I was looking at Tojiro DP or similar lines which can be found relatively cheap between 40 and 100 dollars a piece. I would be ready to spend twice as much though or even a little bit more, but I am not sure wether it would be worth it. Those would be my first high end knives so it is probably wiser to go in step by step so I have a better understanding of what kind of knife suits me best.
Thank you for reading this ! Any question advice or comment will be appreciated.