First of all, this forum is incredible. I've been researching knives for the past week or so, on this site mostly, and have found a ton of great information. I figured that instead of just reading your replies about various knives, it might help to ask a question myself =). Real quick background about myself--I'm 23 and graduated college last year. I cooked everyday at home for the past 5-10 years and couldn't think of anything I liked better so I took the leap and am currently in culinary school in Paris (and loving it).
I was wondering if you had any recommendations for Japanese knives. My program is 5 months and then I'll be a staging (and getting yelled at) for 6 more months in a restaurant in Paris. I plan on working professionally afterwards and am looking for knives that can get me through the next couple years at least. So far I just have your standard Shun/Henckels/Wusthof kit but none of them are knives I feel comfortable with or like bringing into the work kitchen. I'm looking for a Gyutu if possible around 240 or 270 mm and perhaps a smaller paring and/or utility knife around that I could use as well?
My biggest problem? I'm a broke student so I'm trying to keep it under $200 for each knife, ~$150 if possible. They'd have to be shipped to Paris or to my permanent home in the US and then to Paris. I know good knives will require me to shell out more but I'm just looking for something to hold me over until my loans are paid off I've obviously looked at the standards (Tojiro DP, MAC, some Masamoto's, etc.) but was wondering if anyone had any specific suggestions. I couldn't believe there was so much information about knives available but once I started reading, I couldn't stop--is that normal? I already see myself buying too many knives in my near future...
Anyway, thanks in advance for your help and I look forward to hearing from you!