Originally Posted by amerikajinda
I don't currently own any Japanese knives -- what I've been using for the past few years is a made in China set that I bought at Ikea... but now that I'm getting more into cooking, I know I have to step it up a bit, and my reasoning is that I might as well get something that I can grow into as my kitchen skills increase... is this a good start? I'd shy away from custom, as I have no idea what I want/need...
Jinda, my first knives - and current mainstays - are Victorinox/Forschners. I highly recommend them for their price and versatility. I've also got a couple of Wusthofs, but no chef's knife which is my primary knife. Not sure I'd use a Wusthof more than the Forschner. And at $25, nothing beats a Forschner.
Funny enough, Dmax - the Tojiro DP and The Togiharu Moly were only a few cents' different. Not even a dollar, so I pulled the trigger on the Togiharu and hoped for the best. I went for the 240 mm and that will be my biggest knife in the kitchen. I am slightly worried since the Tojiro is a 50/50 bevel while the Togiharu is a 70/30 bevel, but then again it's not like I switch hands with the knife.