We got the classic knife block starter set when married about 7 years ago and are finally getting around to graduating to using a real knife or knives.
I've read a bunch of posts about if you need 2 good knives, start with a good Chef's kife (8-inch) plus a good pairing knife. I'ev also heard mostly positive things about the Wusthof brand so am planning on sticking with that brand.
One thing I've been contemplating lately is the Classic Ikon vs Classic because of no bolster on heel for sharpening. I hear that is the way to go but then hear again it is not such a big deal. A little confused here and looking for recommendations.
Then I started reading and looking more about Santoku knives. Some say to get that (7-inch) instead of a Chef's Knife. We would use the knife mainly for slicing of veggies and meats, but nothing like breaking down with bones in them. Mainly boneless chicken, steaks, some fish, etc... So maybe Santoku is the way to go? I can save a few bucks and stay in the Classic line and get no bolster to worry about either.
For example, I can grab a Wusthof Classic 7-inch Santoku for $79.95 on Amazon.
I need some guidance on what to do here and would prefer to just stay with Wusthof as to not get my mind more confused than I already am.