In 2001 after getting divorced I got myself some new kitchen knives. At the time what I considered to be nice anyway. One of them was a Wusthof Grand Prix Santoku, 6.5 inch. It's really served me well. I like the feel of it and have come to use it quite often in the kitchen. It's being sharpened well into the hollow cuts on the side of the blade now and I think it is time for another Santoku to take over the majority of it's workload. I'll still keep it. It's an old friend that hasn't had to endure the neglect my ex wife gave me, our children or our kitchen knives.
It also helped me begin to learn the real possibilities that decent steel in the kitchen bring to my cooking experience. It was also the precursor to my learning that German steel wasn't necessarily everything we'd been made to think it was and there were other things out there.
So I am looking at a Santoku I think 180 this time. In a perfect world I'd ask for one made from AEB-L steel. Next choice would be maybe M390? I have thought about trying a carbon or AS blade too. Budget is say $200 at the top end, less would be great too. Thoughts?
Then this morning I run across a Miyabi 7000 MC for a pretty attractive price of $149 shipped. It's made from ZDP-189 and that would be another steel I'm keen on trying out, just because. Normally I'd be over the whole Henckel thing but this one is made in Japan by a formerly independent knife maker and on the surface it sounds really good to me as a possible heir apparent to my faithful old Wusthof? I would love to hear what you all have to say. Thanks!