For the wife and kids to use. Have had a Wusthof santuko for many years and with sharpening the blade is now down into the indentations so going to get a replacement. My wife likes to use it as her main knife, and the kids like it too since it's a little smaller and lighter than some other knives.
Would want it to be some kind of stainless, and I'm not worried too much about looks, maker, etc. Any particular steel to go for? Here's a Tojiro in VG10, would that be pretty good for edge retention and sharpening? Want to make sure it's sharp but not too thin or delicate so I'm not going to get any damage when someone whacks it into an avocado pit or something:
Tojiro
Also a basic version, not sure of the difference:
Tojiro basic
And here's a Mac, which I think is pretty commonly used in pro kitchens, right?
Mac
Thanks!
Would want it to be some kind of stainless, and I'm not worried too much about looks, maker, etc. Any particular steel to go for? Here's a Tojiro in VG10, would that be pretty good for edge retention and sharpening? Want to make sure it's sharp but not too thin or delicate so I'm not going to get any damage when someone whacks it into an avocado pit or something:
Tojiro
Also a basic version, not sure of the difference:
Tojiro basic
And here's a Mac, which I think is pretty commonly used in pro kitchens, right?
Mac
Thanks!