Sup guys!
Hopefully on the 18th I'll be starting culinary school and I'll be bringing along my current set of knives, which are made by Thomas a sub-brand of the Rosenthal group.
It's made of a Scalloped Santoku, a Gyuto, a pairing knife and I also have a slicer/portioning knife from Bodum.
They're pretty shitty, but I'll be getting a set of waterstones (200 & 1000) and later a 4000-8000 to keep them in shape.
Although I'll be needing to buy a filet/boning knife since none of the ones I have are fit do that. After some browsing I was thinking of getting the Miyabi 600S 27cm Sujihiki, and later on this year, I'd love to get a petty Shotoh for things like shallots and fine chopping herbs, a 24cm Gyuto and some heavy-duty cleaver or a Deba to get through bones, shells and other tough materials.
The whole thing will set me back 400€ for 4 knives and probably a ceramic steel which I don't think is bad for the product.
Do any of you guys have experience with these knives and this specific series, the 600S? Any other better price-quality suggestions? Cheers!
