It was brought to my attention that I'd probably get a little more help by posting in this section instead of my thread in the introduction section. I'm looking to buy my first set of real knives. I have larger hands and have never used or sharpened a japanese style knife before.
So right now I'm looking at Fujiwara, Misano, and the Carbonext. They all seem to be relatively close in price except for certain lines of each knife. Does one of these have a better reputation than the other? Is there antyhing about Swedish steel that sets it apart? What are the difference between the Misano UX10 and the regular swedish steel?
The Fujiwara and Misano knives contain a series with dimples. I haven't had a knife with dimples so I'm not sure if they really aid with anything. Are dimples just for looks or do they really aid in helping the food to peel off of the knife?