Western Style Japanese Knives
Sorry for the uneducated question but hopefully someone can clarify: What exactly is a "Western-Style" Japanese knife and how does it differ from a "Traditional" Japanese knife?
From my understanding the criteria changes from brand to brand but for the most part the differences are: Western-Style are usually (but sometimes not) double-beveled, mass-produced, stainless steel, have a more obtuse angled edge, less sharp, easier to maintain and sharpen, less costly and don't have "traditional" handles. Some brands would include: Suisin, Shun, MAC, Global
From my understanding "Traditional" Japanese knives are always: Made by hand, single beveled, very acute angles on the edge, much sharper, more delicate and prone to chipping, much more expensive, harder to sharpen and maintain, the handle is ''Traditional" and the blade is either 100% carbon steel or a mix of soft iron and carbon steel where the soft iron is used for the body and spine to make it less prone to chipping but still have the carbon for the edge to prolong sharpness life.
Also, because of my inexperience with high-end knives and sharpening I think it's best for me to invest in Western-Japanese style knives, something stainless and good for professional use. I am in the market for a Yanagiba, a Honesuki and Gyutuo. Any recommendations for me? Thinking about Ittosai, Suisin, Shun or MAC.