Someone I work with has a Misono Swedish gyuto, but uses it for a lot of stuff, and it has patina,'d pretty bad, I guess that has to do with how reactive
Benuser, I read some of your threads searching for info on the Misono Swedish. What are your thoughts on the reactivity if used as a dedicated protein
As an addition to Geoff only: you may get Naniwa and Naniwa Chosera stones to affordable prices in Europe with knivesandtools.nl and their different counterparts.
Congratulations, and thanks for removing the temptation!