Being lurking for awhile in this forum so decided to sign up as I find this forum a good place to pick up some good informations from all the good folks here, whether "home cooks" or "Pros".
I'm more of a home cook and my skills are limited. I was actually searching for the Brands and Types of Japanese knives that most cookings enthuaists use.
Just bought a 20cm (8.0") Damascus Kasumi Gyuto VG-10 high carbon stainless steel HRC 59-60 for about $155.00 and found it to be super sharp OOTB. It is so much sharper than the Zwilling that I have. Cuts very smoothly too.