- Joined Jan 17, 2017
I know everyone likes to talk knives so I won't feel too bad asking for advice. I've been using western/German/French knives up to this point. They are great but I would like to get a Japanese chef knife. I would like it to be at or close to 10 inches. I'd like it close to a traditional western shape but thinner than the Wustof Classic I am used to. I'm open to it being carbon steel but everything I currently own is stainless. I would also want it to be easy to sharpen since I suck at that. I'd like a normal 50/50 edge. And finally I'd like to keep the price at $200 or less. A little more is fine. I've read that the Shun classics are overpriced. They are currently available on Amazon for $150. What options are better considering my preferences?