Quote:
Originally Posted by smokeyandthebandit05
My friend has a Shun chefs knife and it is amazing!
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For the money Shun's are amazing knives. The Damascus steel is not only beautiful to look at but functional.
For my personal use I chose Tojiro knives. They are steel sandwiched in stainless steel. So it can hold a very sharp edge, but can be beat around a little more than plain steel.
If I had the money and the will to clean my knives as soon as I used them, I would choose watanabe knives:
http://www.watanabeblade.com/english/
They are possibly the sharpest kitchen knives you can buy.