If you cut with a rocking technique, (and most folks do) keeping the tip on or close to the board then a German (or French) style of knife will be more suited for you. Forgot to add to other post. It is bad to "tweak" the edge of a high end Japanese knife. Chef knives with 8-inch blades come with a multitude of user benefits. Of all these knives I use that one with the vegetables shown 98% of the time. It is not worthwhile to have a very expensive knife capable of holding an extreme edge without having stones that get up to at least 4000 mesh to maintain your knife. Tougher European steel can handle side load abuse better than good Japanese steel. The Japanese knives typically have a smaller angle and are therefore more sharp. German knives are less sharp, but need less care. Most stores aren't going to offer try before you buy, so hopefully some of the links I gave you will encourage you to dive a little deeper on their sites, maybe you'll see something you like in your mind's eye and it'll resonate enough for you to try it. Durable, stay sharp, not too fragile, and definitely feels good in the hand, this knife and its brethren are a delight to use for most jobs. I started with a set of Henckel's that I hated. The form of the Chinese-style knife takes some getting used to compared to Western and some Japanese knives—your hand is higher, the balance is different, and the blade has a minimal (and in some cases no) curve—but with practice, you can adjust to it. Now I pull out my Chinatown cleaver for that kind of slamming work. I learned that it matters what you need to make Japanese knifes are good for like sushi or very fast and light and sharp but not great for like big meats and they need to not be put under alot of pressure. That said the Mizu Yaki Blue Steel Kurouchi Gyuto gives you an idea of a mid-range home cooking gold standard. Shuns are usually made with VG-10 which is an okay steel, not a great steel. If you prefer to push cut (a technique most pro's develop for efficiency), or want to learn to push cut, the the flatter Japanese knives will better suit you. I.O. German knives will be thicker and therefore can take a lot more. Press question mark to learn the rest of the keyboard shortcuts, my knife is sharper than your honor student. You also don't have to feel so bad if you suck at sharpening for a few months when you make a mess out of a good $40 chef's knife too. The carbon steel is like any other, and must be kept dry to stop oxidation and rusting, but it's not as if you're going to leave them loafing at the bottom of the sink anyway, right? Not looking for brand suggestions, just general equipment advice.). 1 Kamikoto Kanpeki Knife Set. First up we have a three-piece knife set which comes in a lightly colored and nature-inspired ash wood box. German knives have thicker blades that are heavier and more durable. Get a good chef knife, bread knife and a paring knife as well as a cheap Asian meat cleaver. To a tee their knives are durable, easy to sharpen and keep sharp (Like... sharp enough that people swoon when I show them my sashimi knives). But I always use my F. Dick. Shun Cutlery knives are made in Japan, a culture that prides itself on handmade, beautiful knives show-pieces. Going deeper on that my home knives are just as eclectic as my professionals, and I think outside of my little Victorinox knives (a must) I don't have any three that are the same brand or style. /r/AskCulinary provides expert guidance for your specific cooking problems to help people of all skill levels become better cooks, to increase understanding of cooking, and to share valuable culinary knowledge. 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