I'm having a bit of difficulty trying to decide on 1 knife out of 3 possibilities:
Tojiro Professionals 2 pc set - http://www.chefknivestogo.com/topr2pcset.html
Tanaka Kurouchi 210 mm Wa-Gyuto - http://www.chefknivestogo.com/taku21wa.html
Tojiro Shirogami ITK 240 mm Wa-Gyuto - http://www.chefknivestogo.com/toshitk24wa.html
I'm a professional cook, so a good knife (at a good price) is obviously very important to me and not being able to try them before I buy makes this a bit more difficult, but I love your site! So, I was hoping that you can help.
I need a knife that can obtain and keep a scary sharp edge. I do prefer a longer knife so the Two Torjios are slightly in the lead at the moment. BUT, if you believe that the Tanaka is the better steel, then, I'd readily go for that. Whichever way this goes, I'm looking for a very sharp & versatile knife that can go from cutting through massive amounts of mirepoix, chopping herbs, to doing detail work (brunoising shallots, for example), and cutting delicate, shallow slits in fish skin (without sawing and/or gouging the flesh underneath).