Looking for my dream carbon gyuto
Hey there, looking for some advice on selecting a knife. Since I work as a sous chef and just really like knives, my fiancÚ would like to buy me a really nice knife as an engagement gift. So without further ado, here's the nitty gritty:
Carbon steel (preferably not san-mai)
Absolute maximum budget would be around $600, maybe a little more
I primarily intend to use the knife in a professional kitchen, though we're not super high volume (~200 covers on a busy night). I'd rather the gift be something I get to use daily than something that will sit on a shelf. Main tasks would be vegetable prep, carrots being the hardest thing it will see. It would be replacing a Richmond Addict 2 AEBL 240mm. I use a pinch grip and cutting motion is about even between push cutting and gentle rocking (sort of a slicing/rocking hybrid, if that makes any sense). As far as what characteristics/improvements I'd like, I want something very nimble and precise, somewhere between laser and medium in terms of weight. Steel-wise, I'd like something easy to sharpen that will hold a steep edge for at least a week or two between sharpening with just a honing or stropping at the beginning of a shift.
We use synthetic boards at work. I do sharpen my knives at home one a Bestor 1200 and Suehiro Rika 5000 and have an Idahone ceramic rod at work. I'll also probably get a strop setup some time in the near future. I'd rate my sharpening ability as good but not great.
The three knives I've been considering the most at the moment are the Masamoto KS, the profile of which I am very attracted to, the Masakage Shimo, and the Gesshin Kagekiyo Blue #1. Love to hear any other options you can think of though.