Hi all, newbie here probably asking the same old question. I'm an ex pro chef looking to replace a 240mm gyuto i've had for over 20 years. The brand has long since rubbed off the knife and i genuinely can't remember what make it was. The knife i buy will be a working knife, being used every day. I use this knife for 90% of my knife work.
I'm not worried about it being made of damascus steel or being sharp enough to slice atoms, just a well made knife which sharpens nicely and can retain an edge for more than 5 mins!
It needs a reasonable size handle (western) as i have large hands and i'm probably looking for stainless steel though open to suggestions.
At the moment i'm considering -
Hiromoto Tenmi-Jyuraku Gingami No.3 Series
Kanetsugu Saiun Damascus Series (Has a nice large looking handle but wondering how it feels in hand)
Any opinions on these or better suggestions?
Thanks in advance for any help.