I'm looking for a good all around kitchen knife that I can use for almost everything when cooking a meal. I have decided that a 180mm Gyuto is close to what I want.
I have checked out the Hattori and the Shiki and several others but I am not sure without being able to handle them what to expect. I want balance and fairly light weight. I want a knife that feels like part of my arm.
The chef's knife I have now is the 8" Wustoff Trident Classic knife that came with my set when I got married. It is a good set but the edge doesn't hold like carbon steel and it is a bit heavy.
I have checked out the Hattori and the Shiki and several others but I am not sure without being able to handle them what to expect. I want balance and fairly light weight. I want a knife that feels like part of my arm.
The chef's knife I have now is the 8" Wustoff Trident Classic knife that came with my set when I got married. It is a good set but the edge doesn't hold like carbon steel and it is a bit heavy.