- Joined Sep 1, 2016
I am a Chef in training and am in need of a new knife, I need something that can handle a heavy amount of abuse, such as prep work, and still hold a sharp edge for precise, thin slices (The jobs that the chefs give me range from prep, breaking down chickens, slicing raw fish and meat, working the line and anything in between). The Executive Chef where I work recommended the Masamoto VG, the Sous recommended the Kikuichi TKC. other suggestions are welcome, the most important qualities are 240mm, stainless/semi-stainless, ability to hold an edge for a long period of time ( I like sharpening on my whetstone but not every week), and a somewhat subtle belly, definitely a "French" profile. My budget is $250. along with that I'll need a good honing steel. my overall budget is about $300. hopefully there exists such a knife!