I have the knife itch again and find myself wanting a mighty gyuto to complement my TKC. I'm really leaning towards the Takagi at JWW, but the A-type seems nice as well.
So A-type vs Takagi Honyaki; what do you guys think? Also open to other suggestions.
Might as well fill this out now so you guys can help me a bit.
What type of knife(s) do you think you want? 240 mm gyuto that's on the mightier side.
Why is it being purchased? What, if anything, are you replacing? Complement TKC and heck, I just want another knife
What do you like and dislike about these qualities of your knives already?
Aesthetics- pretty is nice, but not necessary
Edge Quality/Retention-preferably pretty good
Ease of Use-as long as it has some straight section, I'll be ok
Comfort-I like the spine+choil smoothed, but I can do this myself; I don't mind handles that are blockier
What grip do you use? Pinch
What kind of cutting motion do you use? Push cut+rock chop for herbs
Where do you store them? On my cutting board although I should get a magnetic knife strip for my dorm room; they do have edge guards on though.
Have you ever oiled a handle?Yes
What kind of cutting board(s) do you use? end grain
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing? I just strop it on my stone.
Have they ever been sharpened? Yes
What is your budget? $250
What do you cook and how often? Veggie soups, assorted seared meats
Special requests(Country of origin/type of wood/etc)? Japanese knives are cool, but once again, open to suggestions