Need some advice on which type of knife to buy
A while back I got a Shun chef knife as a gift. It’s been great but I think it’s too delicate for my daily cooking.
My plan is to use the Shun knife for applications when I need a longer, very sharp knife, and get another knife for daily and rougher use.
I’m looking for suggestions on what a good daily knife would be to buy? I want one that is sturdy, not as long as the standard chef knife, and easier to maintain. I’ve heard a lot about Santoku knives if anyone has any experience with those?
Would prefer if the new knife is on the easier side to maintain. I don’t need a razor sharp edge but would like to keep it decently sharp.
I suppose i probably need to pickup some whetstones as well?
Sorry for the rambling question. Don’t know how to concisely summarize all of the things I don’t know and need guidance on lol…