Yes another this vs. that question, but Im looking at getting a stainless gyuto for service, so something that gets a wicked edge would be great, it doesnt need to hold it for days as its only coming out for 4-5 hrs and minimal use tbh as i like to be organized and not do too much cutting during service, although i will prob use it if ive not touched up my cleaver or kono, looking at either 210/240 both of these are priced around the same here at $290-$320.
Any thoughts or experiences? dont see much on the search for the Kanetsune?
Kanetsune - http://www.kanetsune.com/assets/galleries/328/kc-024new.jpg
Yoshikane - http://www.prochef.co.nz/product_images/o/821/yoshikane_090__11986.JPG
Any thoughts or experiences? dont see much on the search for the Kanetsune?
Kanetsune - http://www.kanetsune.com/assets/galleries/328/kc-024new.jpg
Yoshikane - http://www.prochef.co.nz/product_images/o/821/yoshikane_090__11986.JPG