Hello everybody, I'm new to the world of knives and I have found myself in an interesting situation. I am a home cook, and originally jumped down this rabbit hole looking for a high quality chefs knife to replace my henckels international santoku. So after quite a bit of research I had decided on a sakai yusuke 240mm gyuto in white steel. I was about to order it when I was presented with what seemed like an irresistible deal.
I now have a masamoto kk 300mm yanagiba, and a what i believe to be a masamoto ks 180mm kamagata usuba en route to my home. My question for you all is this; should I keep these knives, and learn to use/sharpen them, or should I resell them, and use the profits to buy the gyuto I originally intended to purchase? should i do something that I haven't even considered yet?
Thanks for your help and input
P.S. Has anybody used the gesshin 1k/6k combo stone? if so, is it worth the money?
P.P.S. Does anybody know where I can find a inexpensive, but still decent end grain board?