I have had a few chefs recommend getting the MTH-80. I have held it and felt it and thought it was a good fit.

I am looking for a knife I can use at work and not worry too much about completely babying the knife. I'm looking for one that I can use for a good amount of prep and have on my station during service.

I will eventually get a handcraft Japanese knife, but that'll be a carefully maintained home use knife.

But for now I'm looking for a work stallion. Something more than the victorinox and stuff we usually use.

I do have a shun premier santoku which is in serious need of sharpening (which I will do soon). I love the knife, but I find it works better for more delicate prep where I want to be a bit closer to the food or on a smaller station.

I guess to try condense my thoughts. I'm working on learning to improve my whetstone sharpening.

I am currently using a mercer chefs knife which is exactly okay, I can run it through a pull through and not feel bad about it.

I have been recommend the MAC mth-80 by the best chefs I know. I'm looking for something that is quality but isn't as delicate as some of the incredibly hard Japanese blacksmith knives (I want a Fujiwara knife so much, Lol). But at the same time I want to have a nice knife I can take care of, but not worry about.

Sorry this is a long post. Can be tough to get my thoughts down.

Appreciate any input. Thanks!