Hello group,
I'm an avid home chef wanting to upgrade to a mid-high quality Japanese chef (Guyto) knife. I've used Wushof for years, but now would like to upgrade. The Wusthof has turned into more of a family set and had it's fair share of abuse. My future Japanese knife will be mine alone a stored hidden away. I prefer the following knife characteristics:
Two friends of mine, one a Chef, and the other a Cook, both suggested Musashi, Yoshiro, Syosaku and Sakai Takayuki. Any suggestions would be great!
Thank you!!
I'm an avid home chef wanting to upgrade to a mid-high quality Japanese chef (Guyto) knife. I've used Wushof for years, but now would like to upgrade. The Wusthof has turned into more of a family set and had it's fair share of abuse. My future Japanese knife will be mine alone a stored hidden away. I prefer the following knife characteristics:
- Japan origin
- Chef / Gyuto style blade
- 8"-9" length
- VG-10 steel with Damascus finish
- Western style handle, but may consider Octagon
- $200-$400 range
Two friends of mine, one a Chef, and the other a Cook, both suggested Musashi, Yoshiro, Syosaku and Sakai Takayuki. Any suggestions would be great!
Thank you!!
