Hey Guys! New to these forums and looking for some advice.
After working with a Victorinox Chef's knife for around 6 months I've decided to upgrade.
I'm a college student who works in a restaurant kitchen, this knife would be for both home and kitchen use. I'm on a budget, and I don't really need or desire something flashy.
I want something that will perform well, and i need something that can take a little abuse.
Here's the three knives I'm considering, prices are all for the 210mm Gyuto
Fujiwara FKM - $75 (http://www.chefknivestogo.com/fufkmgy...)
Tojiro DP - $80 (http://www.chefknivestogo.com/tojiro-...)
Kanetsugu Pro M - 91+ shipping (http://www.japanesechefsknife.com/Pro...: 401px; HEIGHT: 233px)
Kanetsugu also has the Pro S series for a few bucks cheaper, any thoughts on the metal handle?
A close friend at another restaurant has a Masamoto VG which is a beautiful knife, but out of what i can reasonably afford right now. Using it though for a day in the kitchen was what really set my mind to getting a Japanese knife. specifically the change in chopping geometry (motion), and the comfort over the victorinox when using the pinch grip (which I would get with a German knife as well I feel).
Thought or Opinions on any of these knives? or any others in this price range?
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