You guys have convinced me that I must have a gyuto. This forum is going to cost me!
To replace a Shun Classic 8" chef's knife for home use. The
Shun now seems clunky and awkward.
My little Carter funayuki has convinced me that I require
a nice thin Gyuto that can be kept razor sharp. I love the
Carter for little jobs, but need a general purpose, full size
knife for larger jobs.
I have a Masamoto yanagiba, Ichimonji kiritsuki and the Carter.
I like to sharpen and care for carbon steel, and keep my knives
in immaculate condition.
I like simple, functional but top quality tools. Simple but nice wood.
Fortunately, I have not yet learned to appreciate damascus.
A nice finish is fine.
Have I left anything important out?
What do you suggest?