What I need, colinistheman, is a quality kitchen knife that can cut a tomato into small cubes without needing sharpened every three tomatoes.
I also probably need an education on which knife would fit that bill.
The tomatoes are farm raised so unfortunately I do not require a hunting knife.
I am currently using this knife until someone recommends something worthwhile.
http://www.amazon.com/dp/B003EEM1H4 It is the correct size and weight, but if you even look at it wrong it requires sharpening. I would consider it the perfect knife for my needs if it was perpetually sharp.
A standard Japanese or folded steel knife is your best bet for everything. Also while at it get a ceramic sharpening stick and learn to use it. These knives are done in a similar fashion, and would do an amazing job by the looks of it, it would probably be less expensive to get something more standard.
http://www.knifewear.com/contact.asp?knifestore=ottawalovely knives by the way. I am very impressed with your work.
