so i found this thread while i was doing some searching and would like to revisit this.
i have recently decided that i want a 240mm gyuto to go along with my 270mm HD. i am not looking for a laser, but more of a workhorse. i want something that will take some abuse and will act as the opposite of the HD. i need something that will withstand like 20lb of winter squash and then some. my HD could do it but i want to reserve it for a bit more delicate work.
also having a spare gyuto in the bag will be advantageous and as much as i would like the HD to have a suisin inox brother, it will not be as versatile of a setup.
i feel like an a-type could be exactly what im looking for. i know they take some time to thin out and i dont mind spending the time if it is going to be what i want in the end. it took me a few hours to get my HD where i want it anyway. i feel like i sharpen my HD currently the way you would have to sharpen the a-type.
so anyway, if i could get some advice on whether to pass or pull the trigger here or any other suggestions for a knife that would fit my description, it would be appreciated.