I've been lurking on a few sites, soaking up a lot of info. Honestly though, it's becoming a bit of a blur. So many options, so many producers, and a multitude of opinions. Before I got deep into the world of blade knowledge I was about to pull the trigger on a set of Shun Edo knives.
This Set to be exact...http://www.amazon.com/Shun-Edo-6-Piece-Knife-Block/dp/B00BIGCJFO/ref=sr_1_11?s=home-garden&ie=UTF8&qid=1395873026&sr=1-11&keywords=shun+edo
but before I clicky clicked that complete purchase I felt I needed to research a bit more. Quickly finding out I could be getting much better for the money. I will say in regards to that set, I liked the look of the handle, not ecstatic over the exaggerated hammering effect. The odd styling for the bolster is probably what made me keep looking.
This is what lead me here...
I'm looking for some advice on piecing together a set.
A little info to go with this request to help the process....
I'm a professional chef, so these knives will be in heavy daily use.
I'm fully aware of and have no problem with providing care and attention.
I'm right handed, I have bigger hands, but know how to hold a knife (pinch)
I definitely like the flatter gyuto style of Japanese knives as opposed to the German style.
I guess the "WA" style handle suits me better than the classic German styling.
no issues if it is "D" or octagonal in shape.
what I need in a pieced together set and what I'm looking to spend. This budget is not including what I expect to spend on sharpening and maintenance...(stones, holders etc. )
Budget= $500-600 ( another consideration....only in stock items from cktg)
1 270mm Chef (on the lighter side) use on skinning fish etc.
1 210mm Chef
1 mid sized utility knife, controllable for "in air" action as well as board work
1 knife for boning, silver skin work, I prefer thin and flexible...I know..."he like's skinny boners"..( doesn't need to be super high end...more work horse style)
1 or 2 options for pairing knife range ( again, high end not entirely needed for these)
1 serrated option( I did like the looks of the serrated knife in the Shun set )
inexpensive ceramic honing rod 12"
I do have a few knives to beat on. Got a few Henkle Chefs, hollow ground santoku, cheap cleavers for grunt work.
edit: something important I missed.... my main focus = edge retention over looks, etc.
I'm not opposed to maintenance, but not a huge fan of rusting...(again, I will use on line, so the occasional missed wipe down will happen)
a little bit of patina in time is fine, but not looking to have to change knives simply because I'm cutting something acidic or what not.
So, any help on making this decision would be greatly appreciated.
Looking forward to never using shit service knives again.....well I mean, except for opening cans or cutting boxes etc...!