A new cooking school owner was looking for her best knives.
“I am about to pull the trigger on a few knives. However, I’ve started cooking school, though I’ve been cooking for a while, and I am still unsure on which would be the best tools for me. I mean I know which types of knives I need but I am not sure about the blades. It is pretty hard to know from your website even after reading the different steels qualities. Would it be possible for you to narrow it down if I were to give you specifics?
All best”

Her problem seems not special, and we suggested her,
“Congratulations to have started your cooking school!
We recommend stainless steel series of (for example) the following brands,
because they are reasonable and rust-resistant.

If you like western style knives — which are mainly for right-and-left handed — we recommend the following set,
   (1) Gyuto or Santoku (All purpose)
   (2) Slicer
   (3) Petty
The recommended brands are as follows (for example)

In case you need to make sushi or sashimi, we recommend the following set,
   (4) Yanagiba
   (5) Deba
   (6) Nakiri or Usuba
The recommended brands are as follows (for example)

If you need razor-sharp professional knives to use for a long time,
high-carbon steel series would be fine though they need daily care.

Does that answer you rightly?”

Of course there may be many choice of brand other than the above. 
if you have any question, request and advice, please feel free to contact us.

Thank you and best regards,

All the Hocho-Knife staff
“Hocho” represents Made-in-Japan (Sushi / Sashimi) Kitchen Knives,
that is the soul of the cook!