New to this forum. Am shopping for a new chef's knife. Not absolutely new to them (have had some decent ones) but not an enthusiast like some on this forum.
Have had a Global G-2 and found the handle too small for my hands (though liked the way it cut). Have had a Wusthoff Classic and wasn't that impressed. Recently bought the new Henckels Twin Profection since a review indicated it was ground at 15 degree bevel, which is not the case. Was not impressed. Sent it back to Cutleryandmore where I got it (they were good about the return, considering I had used the knife for over a month and had sharpened it). So at the moment I'm back to my old Forschner's, which is a decent knife, but not something impressive (except its quality at THAT price).
So now I'm back in the market. I would prefer something with a Japanese bevel and would like to use my credit with cutleryandmore, so that limits my options. The current contenders are the new Zwilling Bob Kramer carbon steel 8" or 10" (think I want to go bigger this time); the 10" Kasumi; and the 9.5" Mac Professional. Chad Ward loves the MAC and has reservations about carbon steel. I've handled and cut with the Bob Kramer in a SLT and was mighty impressed.
So my question is this: should I share those reservations? Is the MAC a safer choice? I know the Kramer is going to need extra attention, but will the edge suffer from increasing microrusting? And as for the MAC, I'm thinking: do I really need a knife better than what Thomas Keller uses :-) Anyone use the Kasumi Damascus?