I have ordered from you before (borosilicate rod - amazing!!)
I am trying to decide on a honesuki knife. I have never owned one before and I am buying it primarily to break down chickens and duck. I am a sharpening novice, but have been practicing more and more. Edge retention and ease of sharpening are primary considerations. I don't mind having to wipe it down right away if necessary.
I'd like to keep it under $300.
These are the ones I was looking at, but a little guidance would be appreciated:http://www.chefknivestogo.com/makoho15.htmlhttp://www.chefknivestogo.com/funahoocha.htmlhttp://www.chefknivestogo.com/mayuho15.html