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So many recommendations to research. Anyone have personal experience with these knives? I'm doing some reading, but that is very abstract compared to using the knives which isn't really an option. Basically, I'm looking for help understanding advantages of the knives when compared? Eg...

I've read about the Gesshin Ginga 210 on Japanese Knife Imports. Are these the same knife? Or are they very similar?

I think of a workhorse as a knife I can use all day comfortably without any fatigue. Typically, I've found that lighter knives which take and maintain a great edge fall into that category. I'm not stuck on a laser or really anything. I'm hoping to find a good, nimble knife that is...

Just a cook looking for a nice workhorse. LOCATION What country are you in? USA KNIFE TYPE What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? gyuto/chefs Are you right or left handed? right Are...