hallo.. i am a student.. and this is my last year.. soon i will be professional cook and i want to buy a good japanese knife..I've worked in one of the best restaurants in Greece, Corfu, the "Etrusco" and i can say that i have a lot of experience for begginer to use japanese knives..
I would like you know your opinion about these knives..
which one is better??
http://japanesechefsknife.com/Page4.html (santoku 160mm)