/ck/ - Food & Cooking

i'm curious of what people have to say on this. i'll start by listing the names i've heard to be quality.
wusthoff, zwilling, sabatier, fujiwara, kamikoto, shun.

the past threads on the matter have had people broadly generalise between german and japanese knives, usually with no actual consensus reached. when you get pegged with some names, look for features in their knives that you find important. of course in your case, starting with the weight.
otherwise, the curve of the blade, depending on your chopping style.
the width of the blade, depending on your ingredients.
the width of the bolster, or lack thereof.
the angle of the edge, too.

i'm still shopping around and lurking these threads myself, so i can't definitively name a knife or brand. my day-to-day is an incredibly tired and never-sharpened exhaustive set of sabatier knives. i also had the honour of baptising a friend's kamikoto knife trio, which was a dream. i've yet to try any fresh or at least well-maintained german knives.