Hi everybody,
I'm interested in purchasing a Wa-Gyuto for around 100-120$.
I already have a ARCO's knife, and want to go another direction.
I'm working at a restaurant, doing staff from cutting tomatoes or sweet potato to cut off the fat from a 7 pound piece of meat.
I need a true working horse, so a stainless steel is looking only logical to me, because I'm sure that in the stress of work I won't have the time to clean my knife after every other cut.
I did a little bit of research, and came back with two options, the Tojiro DP and the Richmond Artifex, but if you have other recommendation that will be great!
In the subject of sharpening, I don't have any experience in this field, but don't have a problem learning, but I don't want to spend more then like 30 dollar for a sharper (I do have the accesses to one just like this http://spatulascorkscrews.typepad.com/.a/6a00e54fc0864288330112791e6be128a4-pi), but I do know a place that sharp knifes for around 6 dollars!
I'm interested in purchasing a Wa-Gyuto for around 100-120$.
I already have a ARCO's knife, and want to go another direction.
I'm working at a restaurant, doing staff from cutting tomatoes or sweet potato to cut off the fat from a 7 pound piece of meat.
I need a true working horse, so a stainless steel is looking only logical to me, because I'm sure that in the stress of work I won't have the time to clean my knife after every other cut.
I did a little bit of research, and came back with two options, the Tojiro DP and the Richmond Artifex, but if you have other recommendation that will be great!
In the subject of sharpening, I don't have any experience in this field, but don't have a problem learning, but I don't want to spend more then like 30 dollar for a sharper (I do have the accesses to one just like this http://spatulascorkscrews.typepad.com/.a/6a00e54fc0864288330112791e6be128a4-pi), but I do know a place that sharp knifes for around 6 dollars!