What about the Masamoto VG? I know nothing, but it is 30% cheaper and often mentioned in the same breath.
Plus, looks cooler.
The Masamoto has likewise gone up in price over the years. I bought it on a recommendation from Cooks Illustrated who liked it quite a bit.
Before the Masamoto, I'd bought a Togiharu of the same length. Togiharu was mentioned as a nicer alternative to the Tojiro DP, another reasonably well-liked budget gyotou - and outside of the blade markings, I can't discern the difference between the Masamoto and the Togiharu. Others might.
I predict that this thread will illustrate, simultaneously, all that can be good about StyleForvm, and all that can be bad about StyleForvm.
This thread is about conspicuous consumption as a self-defining tool and the styleforum James Bond lifestyle (tm) of always having the best (AKA the lamest kid on the bball court with the latest dunks) but some good reviews and opinions will come out of it.
I use some cheap knife made in I dont know but then Im not much of a cook so it is waaay beyond what I need anyway...
Matt says that the more skilled you get, the bigger the knife you can use. However, is there such a thing as the "right" or "standard" length for a chef's knife? Is that an asinine question? What should one start with if he wants the best knife to grow into, such that there will be no dire need for upgrade later?