Well Japanese knife makers make western style knives too.
you don't need to spend a ton of money for a nice knife especially if you're not going to use it often or are still practicing knife skills and is you're not familiar with sharpening.
Tojiro dp and togiharu make excellent western knives that IMO are sharper than wusthoffs(i am biased tho. I prefer knives with a smaller angle) and retain the edge longer. They do require somewhat more skill to sharpen but nothing strenuously difficult. Pretty sure you can get a 3 knife set for under $200
Originally Posted by unrooted
Originally Posted by indesertum
tojiro, togiharu, zhen
What would you recomend if I was to buy 3 knives chef 8", 4.5" paring knife and a bread knife? If you only have three knives how do you store them? magnetic wall board? Chef's roll?
Thanks I only want to spend $150-200, and I'm not a pro at all, but I value quality and durability. I also want something that I won't cry about if I fukc it up while learning how to sharpen.
I do use a chefs roll but only bc I couldn't mount a magnetic strip (although you could use those sticky tape thingies that come off easily used for stuff like paintings).
I used to like tojiros as a basic recommendation but togiharus seem nice too. Get whatever is cheaper of the two. I'd recommend spending most of your budget on the gyuto, some on a utility knife, and a cheap bread knife from a local restaurant supply store. You don't need a nice bread knife which you should pretty much only use for bread. Your gyuto should be sharp enough for everything else. spend whatever is left on a combination waterstone. You might not even want a honing steel and instead sharpen each side once or twice on the high grit side every so often and then sharpen properly when you feel like its not sharp enough. A thing to hold the stone is nice but not necessary. I still use a dirty towel. Watch lots of videos and carefully inspect the edges when you're done. You're going to fuck up a lot and you'll know it. Just keep at it. Redo the edge of necessary. Take time and patience with it. Enjoy sharpening and you'll get better at it. Not many things are as pleasant as prepping with a sharp knife.
On a stricter budget I would eliminate the utility knife. Not necessary but nice to have for situations when a large gyuto is really unwieldly.
One other knife I would recommend is an even smaller 2 in ish knife (what most ppl call a paring knife). It's nice to have for peeling and carving fruits and vegetables and scraping stuff. Even ones from nice makers can be pretty cheap as the knives are small.