So im looking to buy my first 'Proper' Japanese knife. For years I have been using a set of Global's but mainly using a Gyutou style knife as most people do. While they've been good there nothing special and I don't find them comfy in anyway.
So without spending a bomb I've looked extensively at different Gyutou's and I think a Tanaka is what I want. It seems to have numerous positive reviews both on Fit and Finish (Yes there's some shady reports) but the style as well.
Now this is where my confusion lies. I've seen several websites selling 'Tanaka' blades and want to know your advice. Here goes:
1: Tanaka is the blade maker correct? - So any website advertising them should be made by the same team?
2: Which would be most peoples preferred steel. I would like long endurance (hardness) therefore heading towards Damascus Blue Steel but I am worried about the oxidation, does this disappear on veg etc if a proper maintained patina is present?
3: Or would most people prefer stainless for a do it all knife in the home kitchen. P.s I am an OCD sufferer who loves cleaning and treating but who wants SHARPY-SHARP and a long lasting easy to maintain edge. Chipping isn't an issue.
4: What is the difference in quality of the below knives and what would be most peoples preferred choice?
http://*******.com/MM270Gyuto - MetalMaster Damascus Blue Steel 270mm Gyutou
http://*******.com/MM240Gyuto - MetalMaster Damascus Blue Steel 240mm Gyutou
http://*******.com/MM240VGGyuto - MetalMaster Damascus VG10 240mm Gyutou - same for 270mm
http://*******.com/MM240GinGyuto - MetalMaster Ginsanko steel
http://www.This Site Not Allowed Here.com.com/tanakagyuto1.html - Damascus Blue - Are they the same?
http://*******.com/330mateTanaka - 330mate Tanaka in a 240-270mm
I appreciate the help and I know its exhaustive but I hope its a 1 post job.