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.
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.