I've got a a 210 mm laser gyuto (Konosuke) and I love it. However, for my new 240 mm gyuto I really look for a workhorse: sturdy. But I'd like it to cut like a laser. That means it should be very thin behind the edge.
What would you guys recommend? Could you split your recommendations into
- stainless knife
- carbon knife
since I'm not sure which I'l choose.
I don't care much for wa handles or yo handles. Other info: right handed, home cook (but a very serious one). I have experience with top knives (Konosuke, Takeda, the knife brand that should not be mentioned here).