Hello everyone - I am new to kitchen knives & was looking for an inexpensive start. Was looking to buy a gyuto and a paring knife. After much reading and researching, I am very much interested in the Tojiro DP and possibly the MAC Pro. Would like a stainless knife with a sharp, long lasting edge.
I know that I would be happy with either one, but was hoping someone could help me with a couple of concerns that I have.
One being the MAC Pro MTH-80 What happens when you sharpen to the point of reaching the dimples? Or is the MBK-85 a better choice?
Two. I like the price of the Tojiro DP much better (210mm gyuto & paring knife for $100!!!!) or would I be much happier with the longer 240mm? I am just using it for preparing meals for a small family at home.
I value any opinions on these knives & thank you for your time