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I have managed to pick up about 50 kitchen knives over the years (non-commercial use), Henckels, Oriental, Victorinox, Chicago Cutlery and a few strays. My most used are my carbon steel oriental
(relatively inexpensive) and Victorinox Fibrox. Have tried ceramic, they chip if not careful, I am afraid to toss them on the counter when doing the next project.
I have found the carbon steel hold an edge and I am happy.
IMHO you need to hold the knife and see how it feels. Would you be happy cutting up 15-20 whole chickens, deboneing 6-8 pork butts etc?? I have looked at very eggspensive oriental, $300-$600+ and it does not make me comfortable for the $$$ difference. I would never buy a complete set, most never get used. Buy what you like and will use regularly.
Richard Melbooooring Fl.
"KING OF LONEY", SELF APPOINTED!!!!!
IF YOU WANT TO DRINK ALL DAY, YOU HAVE TO START IN THE MORNING!!
OUR LAGER, WHICH ART IN BARRELS, HALLOWED BE THY DRINK, THY WILL BE DRUNK, AT HOME AS IT IS IN THE TAVERN. GIVE US THIS DAY OUR FOAMY HEAD, AND FORGIVE US OUR SPILLAGES, AS WE FORGIVE THOSE WHO SPILL AGAINST US, AND LEAD US NOT TO INCARCERATION, BUT DELIVER US FROM HANGOVERS. FOR THINE IS THE BEER, THE BITTER, THE LAGER.