YAWG (yet another which gyuto) question.
Second day on the forum and here I go, a bit more in free form because it's a more specific question.
I want to get a new knife for my parents, specifically a Gyuto 21 cm. Since my fathers idea of sharpening is pulling the edges of two knives together against each other a la Gordon Ramsey, and since I can't expect him to sharpen with or without a jig, I intend to give him a mino sharp which as pull throughs go, is not the worst.
So, a 21 cm stainless steel Gyuto 50/50 bevel for up to $150 with a western handle. I will tell them to hand wash it, but I need something that can withstand occasional washing in a dishwasher.
I live in the UK.
And about that - I have a 21 cm stainless steel Gyuto, one of the freebies handed out by Korin on occasion when you spend more than $500 (hmm, which I did..). That one is 70/30, do you think it's possible to make that into 50/50, it's brand new and I think of sufficient quality for my purpose ?
Q2 - not sure if protocol requires another thread. Suppose I wanted a flashy damascus R2 knife, say a Gyuto 21-24cm, which of the following is actually the best knife overall
Itou, Tanaka, Saji, Takamura. I have to admit I don't find the Itou handles particularly attractive, I prefer the ironwood ones, but from quality point of view, which one stands out, or are they all more or less the same ?