I am looking for a knife that will be used for prepping everything from herbs to sweet potatoes. My requirements are the following.
I cook for 2-4 people in general. I want a knife that is an extension of my hand. I have fairly large hands. easy up keep great edge retention. something that will last. I think I would enjoy a wa handle
From everything I've read it seems like Japanese steel is the way to go. I was thinking a 240mm Gyuto. My price range is $230 and under. I do not know how to sharpen but am willing to learn. Recommendations and why would be much appreciated. Thank you Tyler
I would suggest spending part of your budget on a stone or two. The Masakage that Mark recommended is a great knife, but like any will eventually need to be sharpened, and you probably shouldn't practice sharpening on that knife
You might be better served with a knife in the ~$150 range with maybe a combo stone too. A few that come to mind are:
The Yuki will be a touch thinner at the edge and will probably be a slightly better performer than the Mizu, which is no slouch unto itself. Mizu is a very solid performer, albeit no stainless cladding. Edge retention might be a little better on the Mizu. Either are very good knives.
Yes, get a stone or two and start learning to sharpen. It an indispensable part of enjoying these knives to their fullest. You'll never have dull knives again .