i'm looking to get a 240 gyuto for my father in law. he's a great (home) cook who finally needs a good knife. I'd like to go stainless with a western handle and am budgeting between 150 and 200 for the purchase. I personally have little interest in stainless knives so don't have much experience with them (although very psyched to get my prebought aeb-l Ealy parer! yeehaw!). i'll be doing his sharpening.
These are the knives I've been considering:
Hiromoto Gingami no3 (would love to get the AS version...just don't trust the knife will get wiped in due time...)
Togiharu G-1 Moly
Opinions/comparisons would be helpful. Others i should consider? I would be ok re-handling less expensive options if the steel is worthwhile. i might re-handle any of those mentioned above if i'm not crazy about the f&f.
thanks in advance for any help!