unit is spot on. Stainless is the most bomb-proof and easy to maintain.
I have a Costco branding stockpot (from the states). I use it all the time and beat the crap out of it. Still in perfect condition.
I haven't done full research into non-stick pans yet, but I'm pretty much just getting commercial stuff from here on out.
I've been using this one for years, but it has served me well, but it's time for a new one.
Tramontina 12" Non Stick Fry Pan - Walmart.com
Maybe the industry pros here can speak to this topic?
As for knives...
My current go-to is a cheap Tojiro because it's small and light.
My Yoshikane is much sharper, but because if it's size and weight mostly just sits in the corner now.
Westopher's Masakage (mizu?) is like a razor. But it's carbon so it's highly rustable.
I hear knife nuts rave about Takedas all the time, I have yet to play with one myself.
All seem to be available at knifeware.
I have really expensive hobbies
