First knife.

Hy everyone!
I started to learn to cook, so i need a personal knife. Thinking about Santoku, but i need a not very expensive one, something around 70-85$.
http://www.japanny.com/products/ise...small-santoku-knife-135mm?variant=32202510214
http://www.**************.com/toshsa161.html
This two bad boys looks not bad, what do you think? Have any advice?

Welcome to the forums

Welcome!

I'd go with this over your two choices...the Tojiro white steel will be horribly ground (over and underground) and will be the most reactive thing you've ever seen...and the one I recommended has a much more trustworthy vendor

I cant see the bottom blade but I can tell you 135mm is too small for a proper santoku, aim for atleast 160mm and preferably 48+ mm blade height

http://japanesechefsknife.com/BlueMoonBlueSteelWaSeries.html#BlueMoon would be a generic recomendation, blue #2 core, clad in stainless, attractive Tsuchime Kurouchi finish, I have a 210mm gyuto 150mm nakiri and 105mm aikijiri from this line and its a really well made blade, the handle is chestnut, so its attractive and handles well when wet.

http://www.metalmaster-ww.com/product-list/5

is also a great value brand, 70 dollars for a santoku, a few styles exist, the vg10 blade with red wood handle is my favorite in the bunch

There's a questionnaire at the top of the page. If you'll copy and paste it, and fill it out you will get some recommendations that are (mostly) tailored to your requirements.a

Will offer that my very limited, one time experience with a Tosa brand knife left me convinced the knife would rather rust than cut. It be suck. And if you're looking for a Santoku you'll probably want to be in the 165 - 180mm range.