I have a lot of friends asking me for Japanese knife recommendations. I can shoot them out immediately but unfortunately most of them are not prepared to spend the same money on knives that we do.
I would like to ask for a bit of a help for the purchase of entry level WA 210 gyuto. I know that for western handle the most recommended knife is Tojiro DP.
What would be your recommendation for WA entry level stainless and carbon gyuto?
The other important factor is that I am based in EU.