Currently shopping for a good, all purpose knife that holds an edge for a long time (i.e. won't dull with a week's use on the line with minimal touchups such as-->), responds well to a black mac ceramic hone, and isn't so delicate that you don't have to be concerned when a fellow line cook decides to try using it without your permission and bones a chicken with it. I'm trying to use it for prep, service, pretty much everything--so an all-rounder. I figured a MAC mighty chef knife might fit the bill but my local cutlery store also carries Togiharu g-1 moly and togiharu moly. They have some more expensive ones too like Misono Dragon and a wide price range of kikuichis--but the kikuichi and the togiharus seem too thin to be as durable as the mac (which is also surprisingly thin). Any thoughts?
I am proficient on the stones, and I own a laser and such...I'm just looking for a more utilitarian option with low maintenance that will still deliver a very solid performance.
Thanks so much! I appreciate your help.