so im in the market for a new 240mm gyuto. im looking for somethign with a long flatspot and narrow profile for precision work. knives that interest me while researching knives of that profile are massamoto KS, takeda sasanoha, sakai yuske, http://japanesechefsknife.com/FurinkazanW1Series.html, im open to any suggestions of knives that i havent listed (im sure there are plenty ive never heard of) if anyone has tried any of them and would like to share their experience that would be great too (i know the massamoto ks is very popular on these forums)
What type of knife(s) do you think you want?
240mm gyuto- long flat profile w/ narrow tip much like massamoto ks
Why is it being purchased? What, if anything, are you replacing?
not replacing anything really, want to try something new and this type of profile has been catching my eye lately
What do you like and dislike about these qualities of your knives already?
Edge Quality/Retention- very important
Ease of Use- important, though im sure i will adjust overtime like most knife purchases
What grip do you use? depends on what im working with but typically pinch grip
What kind of cutting motion do you use? chop/ push cut, rocking for low cuts
Where do you store them? cardboard/ ducktape saya inside a knife roll
Have you ever oiled a handle? no
What kind of cutting board(s) do you use? thick wood boards (not sure what kind of wood), plastic ones if theyre all being used
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing? whetstones
Have they ever been sharpened? yes
What is your budget? 400
What do you cook and how often? large variety of veg, boneless chicken/veg and beef for tartare