Help choosing petty/utility knife
I’m looking for some advice on a first higher-quality petty/utility knife. I’m trying to stay around $60–$120, but I could stretch a little if it’s worth it.
Right now I’m looking at:
MAC Professional Utility 155mm
Sakai Takayuki VG-10 Hammered Damascus Petty 150mm
Tojiro Classic/DP Boning-Utility 150mm
Gesshin Stainless 150mm Wa-Petty
This would be my first Japanese/specialty knife. I’d prefer stainless or something very stain-resistant, so I’m not really looking at carbon. I’m fine wiping it dry after use, but I don’t want something that needs a lot of extra maintenance.
It would mostly be used for chicken, salmon, steak, tomatoes, lemons, onions, garlic, herbs, bell peppers, carrots, potatoes, and general prep. I mostly use push/pull slicing, but I’d like it to have enough belly for light rocking when mincing garlic or herbs.
I’m also planning to learn sharpening on a waterstone, so I’d prefer something that won’t be frustrating for a beginner. I don’t want a super delicate laser, but I also don’t want something thick and clunky.
The MAC seems like the safest practical choice, but it’s pretty plain. The Takayuki looks nicer, but I’m not sure if VG-10 is less forgiving. The Tojiro seems like a good value, but I’ve seen mixed comments on fit and finish. The Gesshin seems like it might have the MAC’s practicality with a nicer look.
For someone new to Japanese knives, which of these would you choose? Is the Gesshin or Takayuki worth paying more for over the MAC, or is the MAC the better first choice? Something else?
At the moment the only knife I have is a 8" Victorinox chef knife.