It seems in the short time I've been interested in kitchen knives, I've caught the collecting bug. As in collecting more knives than I realistically need for cooking in my home kitchen. But it's all a bit of fun.
I've been thinking of getting a Takeda gyuto AS (non-stainless clad) because it really stands out as it's own thing with the profile and the grind. And it sounds like they are switching to only offering the stainless clad knives? Is there a particular difference in the profiles for the small 210 versus medium 240 gyutos? Or are they all just going to be whatever size and shape they came out on that day?
Bonus question: Am I just being stupid?