In my travels as a Professional Cert. Chef, I've seen, heard and participated in the great kitchen debate of which is better, European/North America style knives or the Asian style knives....Basically, the outward appearance, weight and bevel angle of the blade are the main differences, however, that's just the first blush, the real difference is how it feels in your hand when performing routine mise-en-place prep work. I have callouses on my right hand that anyone whoever worked in the back of the house would recognize,,,it comes from years of having a knife sit exactly on the same spot cut after cut after cut; And when you do this for 5-6 days a week, 49 weeks out of the year, when you pick up a knife, any knife, you can tell blindfolded if it would work for you. Me, I trained on the knives given to me in a blue hard-sided case, early on at Johnson & Wales, and were in the Euro style. But when I picked up a co-workers GLOBAL Deba, it was just magic, it rode nicely on the index finger callous snd it felt like was an extension of my own hand and my speed seemed to increase exponentially. I tried other knives of people I worked with, but nothing even comes close to that first time with a Global knife almost twenty years ago.But, the main point that I am trying to make is that you have to feel with your knife, it has to feel as if it is part of you, and the only way is to try out as many different knives as you can get a hold of, and it doesn't have to be the most expensive knife, just reliable.
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