What is the best Japanese chef knife?
I'm heading to Tokyo for vacation soon and plan on buying a very nice Japanese knife. I've researched a few different brands and am wondering which one is the best bang for the buck?
So far I am looking at:
Shun classic/premier 8"
Misono UX10 8.2",
Masamoto VG (western stainless steel)
Masamoto KS (Japanese carbon)
I do prefer the yo "D" shapes handles over the western style. Also since I don't plan on going back to Tokyo for a while, I want this knife to last me a very long time with minimal maintenance.
Please let me know your thoughts and if I should consider any other brand. Thank you.