jmfreeman35
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- Feb 5, 2012
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I just got a nice new sous chef job, so to celebrate I think I'll treat myself to a fancy new knife!
I'm looking for a step up from my currently selection (kono white and Moritaka KS), and have 300-400(ish) to spend. Now, there are a lot of knifes out there in that range so I'm starting to go a little crazy trying to narrow it down to one...watanabe pro, masamoto ks, suisin inox, Tadatsuna, mizuno, kochi, etc. etc..
So, to those of you who have/used any, can you provide some input? Right now, im leaning pretty heavy on the watanabe, but im also pretty curious about the kochi...
I'm looking for a step up from my currently selection (kono white and Moritaka KS), and have 300-400(ish) to spend. Now, there are a lot of knifes out there in that range so I'm starting to go a little crazy trying to narrow it down to one...watanabe pro, masamoto ks, suisin inox, Tadatsuna, mizuno, kochi, etc. etc..
So, to those of you who have/used any, can you provide some input? Right now, im leaning pretty heavy on the watanabe, but im also pretty curious about the kochi...