I have a little doubt if i made the best decisions in ordering a 210mm Fujiwara FKM, now I can still change my order.
Basically I really would have gone for the Fujiwara FKH (Carbon) because I do like the fact that it sets a patina and the care taking the follows with it gives it a bit more personality. Plus the ease of sharpening and the edge retention would have made it a better beginners gyuto in my option?
The reason I didn't buy the FKH is because I couldn't get over the complains about the smell and taste it produces because of the impurities of the steel. I wish to be using it right away as my all purpose main knife, that also involves cutting quite some acidic fruits like pineapples.
I read it would take some time before this knife settles down, as I preferably would like it to grow a natural patina (that's a bit the charm of it).
More expensive carbon knifes are not an option yet, because I first want to learn how to sharpen and get accustomed to a cutting technique in general, therefore starting with a 210mm gyuto and a 1000/4000 whetstone.
Do you guys think the 210mm Fujiwara FKH would be more suitable for me or is it better just to start off with the stainless FKM?