I just bought my first professional knife. And I decided to go with a Japanese Gyuto Tojiro DP.
I have attended a few knife skills classes. Most of them have focussed on the pinch grip and rocking action.
I would appreciate advice, tips & tricks regarding using a Japanese Gyuto. I read that its prone to chipping and must be used properly.
P.S. - Buying a japanese knife as a noob is probably an over ambitious move but I think i am going to enjoy learning and using it as I go... :)