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Yeah, but I just ordered the 240mm Gyutou, so it just feels like getting a 210 is almost a bit unnecessary being only about an inch less in length. I will definitely get a 120, or perhaps even a bit smaller for paring when I get the funds. If I were to get the 210 petty, I almost feel like I...

Yeah, the HD line is half stainless half carbon (maybe more on the stainless side) which is nice. For some reason, and I know it's crazy, I kind of want to get a carbon and maybe force a patina before using it on the line. I'll probably get an HD, but it's a thought.

Yeah I would imagine so, we're just all farm to table so the bread size and menu change daily, so we will see ha. Thanks again.

Thanks for the responses. My biggest concern is that during the lunch shift I cut a lot of protein/sandwiches on the line, so I was worried the 150 my might be a bit short and my Gyutou may be a bit long for the line putting the 180 about inbetween. I may be underestimating the length of the 150...

I pulled the trigger on a new Konosuke HD 240mm Wa-Gyutou in Ebony today after returning my Miyabi Birchwood. This is going to be my main workhorse for prep, but I was looking at their pettys for a good option while on the line. Out of personal experience, would anyone recommend a 150 vs...

Thanks for the response. Just out of curiousity, do you have any experience with the konosuke hd line?

Rick, Thanks for the response. Really, it was a continuation question more than anything. Both posters state that I don't know how to sharpen, I do. I just haven't put a new edge on the miyabi because I feared it may be more difficult to return. The potential deal on the masamoto happened to...

I have a 240mm miyabi Gyutou with sg2 that I'm going to replace with a higher grade blade. I currently have a great deal on a masamoto ks, but I was curious if anyone thought either of the other brands is better and/or their experience with the miyabi birchwood sg2. Thanks in advance.