They might end as a yanagiba if overdoing the asymmetry when sharpening.
I think using sharpened down good quality gyutos as sujis is actually a thing in japan?
my only beater i mainly used as a line knife and is too small for prep duty so i got her a big brother.
10" k-sab with forced vinegar patina.
My daily beater is a semi-production 240mm AEBL HHH Gyuto. I've re-profiled down to about 12 degrees per side and it hold an edge very well though pretty much every daily cutting chores. Keep in mind that it is only for home use but it is a great every day beater!!
so i ordered kom kom and penguin hoping one of them is slightly higher quality than kiwi to use as ultra beaters (for when a cook needs to borrow a knife basically).
from unopened initial view, penguin looks to be the better knife. but kom kom is thicker so there is potential for tweaking (need to seriously regrind that awful striation marked secondary bevel) where as there's no hope for something as thin as the penguin.
results will follow once i've put them through rigorous beatage.
depending on how busy it is, i will use my nice knives on the line, kept in a saya.
Did you pay extra for those upgraded handles?
Older and wider..
Sticker on the kom kom was extra fiddy cent