Keith Sinclair
Senior Member
I would recomm the 240 Fujiwara Chef knife,over Santoku or Sugi.The chef knife is more versitile + it has more steel in it,will last longer at work.
Check Jon's site Japanese Knife Imports for freehand You-Tube tutorals.All you need is a medium stone.The King 1000 would be in your price range for knife & stone.The Bester 1200 is a little more,excellent stone.I know it sounds harsh but your coworkers get paid too,let them buy their own stone.If a bunch of different people are using same stone,it will get out of wack.
Check Jon's site Japanese Knife Imports for freehand You-Tube tutorals.All you need is a medium stone.The King 1000 would be in your price range for knife & stone.The Bester 1200 is a little more,excellent stone.I know it sounds harsh but your coworkers get paid too,let them buy their own stone.If a bunch of different people are using same stone,it will get out of wack.