Swore by the same knife for 8 years until a stage in Portland changed my mind
I worked at a place in Portland last spring where the sous chef handed me a 6-inch Miyabi and told me to use it for a whole prep shift. I always thought my old Wusthof was fine, but after 4 hours of dicing onions and mincing herbs, my wrist didn't hurt at all. The blade felt way more balanced and I could go faster without losing control. It cost about $170, which I thought was ridiculous, but now I'm saving up for one. Has anyone else switched to a lighter Japanese knife after using a German one for years?