TL;DR: I like the Shun Fuji 10'', what's better / more cost effective for a semi-trained anal retentive everyday chef?
So... I bought a block of Calphalon Katana series knives when I was in college (few years ago)... I loved them then, the best knives I'd ever owned (my parents, and my friends all of course praised Cutco, even when I'd run their knife across my wrist and not even feel the slightest cut...not being suicidal, just being dramatic and ranting about how Cutco blows).
Anyway... a friend sent me a Microtech HALO V for my birthday,...and it occurred to me that while my Calphalons are above the general quality that most people I know look for (I'm constantly praised for how sharp I keep them when my buddies come cook at our weekly BBQs, etc)....they aren't sharp enough.
Not by a long shot.
So, my question is...what should I get? I'm just looking for an extremely sharp japanese style chef's knife, preferably fairly low maintenance... I was leaning towards a Shun Fuji 10'', I really like feel of it, and I can get one off ebay for around $300-$350.
BUT I decided to do a little research before I dropped that kind of cheddar on a knife, because I don't know particularly much on the subject. Found your site, and mass confusion ensued.
I lead a very strange life, and have been obsessing over this for awhile. I need something to cover the following bases very well, I am extremely particular about detail when it comes to cooking, it's what keeps me sane at work (I do front end for a prominent pop culture advertiser in Hollywood, and it sickens me...ANYWAY):
My typical cooking day:
Breakfast (8am): Generally crepes or an omelette, not much need for a knife here. I'm half asleep anyway and would probably cut myself.
Lunch (made at 9:30, eaten around 11 at work): Maki Rolls / Sashimi...everyday, but I don't want to drop the money on a yanagiba just yet, maybe in a few years.
Dinner (around 6:30): switches between various chicken/fish dishes, Caribbean fresh salsas, Chicken Marsala, lemon garlic Sole w/ capers...
I've always favored the 8'' Katana chef knife in my block, for pretty much everything. I use a pinch grip, and love the shape and balance, although I think I want something bigger for making more smooth single stroke cuts.
I have a few sharpening stones, and a honing stick thing, I'd say I'm at about a 6/10 on sharpening, I can get it razor but it takes me a good while. I've never redone profiles or anything like that.
Any suggestions? WHAT out there will cover my needs? Is there something that would suit me better than the Shun Fuji 10'' Chef's knife in that price range? Something that is aesthetically pleasing as well as sharper than the devil's wingtip shoes?
Things I don't like in a Chef's knife: French / German style blades, high maintenance blades, overly curved blades,...