one of my cooks is looking for a new workhorse knife, his current is a miyabi 600 s 8" which i'm tired of sharpening it for him as it's a gummy steel and is rather difficult on the stones.
if you have something else suitable to offer (suisin or togiharu inox perhaps?) let me know (no carbons).
if you have something else suitable to offer (suisin or togiharu inox perhaps?) let me know (no carbons).