Just found this forum, looks like a fantastic resource. I have been looking at getting a new gyuto, my first Japanese knife. I have found several options that I think would work well, interested in hearing some feedback or preferences. A bit about my preferences:
Use: at home, vegetables and boneless meat
Material: carbon or stainless clad (edge still carbon)
Other: I have no experience sharpening but will start practicing on my old knives. Want something with a double bevel and should be relatively easy to sharpen. I don't want an ultra-thin/laser knife, I don't mind a bit extra weight.
Some knives I am looking at:
Katsushige Anryu Kuruochi Suminagashi
Goko Gyuto 210
Tanaka Sesiko Damascus
Any of these that stand out or should be avoided? Any others that should be considered?
Thanks in advance!