I'm having a real hard time picking which one I want and need some input please. My other work knives are a GG 240 gyuto and a cheapo (but works well) 110mm paring. I'd like to use a longer petty for cleaning tenderloins, slicing proteins,etc. on the line during service and the more delicate jobs that the gyuoto kust feels awkward doing.
It's between a Gesshin Ginga yo 180mm petty:
Or a Suisin Inox Honyaki Wa-Petty 210mm:
The GG is $55 cheaper, both come with sayas and the actual blade length of the Suisin should be closer the GG due to the wa handle factor, no? I've also never used a wa-handle knife if that helps. Thank you for the comments.