I like straight, and have never known anyone who preferred an angle. Except Alton Brown.
Sakai Takayuki Shoshin Sakura gyuto:
+1. Could be a case of wrong knife for the job. what kind of tasks are you doing? Muki Is traditionally for delicate carving / peeling. Taller, heavier
Also Ouzo Bay and Azuma at Inner Harbor area of Baltimore (Chef Kostintinos)
But without a doubt hit Zaytinya in DC for both great samll
I've a 240 Gyuto with a upturned handle like that. It does not work for me - feels like stroking an old water pump. As Jon noted others like it. Did