Im sure people com in here all the time and ask for advise, and I like many, have been looking to upgrade my knives and the avaibility of information is overwhelming. After days, it seems I keep coming back to the Misono (out of recommendation) or Nenox (curve of the handle)- but have never held either.
Im on the Korin website, and feel like im running in circles. I am a executive chef, so I want it to go from home kitchen to the line.
Can someone break down some pros/cons to these guys? or is there another brand I am overlooking?
Thanks so much in advance