In the past I've suggested the Hiromoto AS to friends who wanted to move on from their German stainless knives. This also involved my thinning their new knives slightly when they got them. Now that Nagao-san is no longer making these I wonder what some of you might recommend. I thought of the Tojiro or the Carbonext based solely on what I've read though I've had no direct experience with either. Basic requirements would be around the price range of the two mentioned and stainless, stainless clad or stain resistant. Ease of sharpening would be good too.
Suggestions and reasons why would be greatly appreciated. Thanks!
Suggestions and reasons why would be greatly appreciated. Thanks!