Im looking at the following knives....
Yamashin white#1 http://www.chefknivestogo.com/yamashinknives.html
Tojiro ITK http://www.chefknivestogo.com/toitkshse.html
Kajihara karaouchi (blue#2) http://www.chefknivestogo.com/kaku.html
Tanaka karaouchi (Blue#2) http://www.chefknivestogo.com/tanakakurouchi.html
Murata buho http://www.chefknivestogo.com/murata.html
Im new to carbon knives and these are all in my price range. I understand the level of care and maintenance required, and being a professional chef im not just looking to try out a carbon knife but also looking for a certain level of quality and workmanship.
Based on the following points, could you possibly guide me in the right direction (with regards to witch brand i should choose)
Good edge retention
relatively thin behind the edge (dont want any wedging)
50/50 bevel (if possible)
overall quality for the price.
Im from south africa and will be shipping to a family member in the USA.