You'll want a good 10" chef's knife. Personally I prefer German knives, Messermeister & Freidrich Dick. Some good Japanese brands are Glestain and Shun. With Japanese knives you would want a "Santoku" or "Gyuto". Different style.
You pay for quality, however, they are one time purchases. If you're getting (have) good knives then spend the money on a good steel. Freidrich Dick makes the best IMHO.
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