What would be a good choice for a thicker Gyuto or western deba in the 240mm range ?
Ive got the MAC cleaver and ive tried several times ( i am not great yet but ive done several other knives with seemingly good results )and had it sharpened professionally and I just cant get anything like the sharpness I would like. Im not sure if its me or if a new knife is the answer so if i did go a new knife the first choice appears to be the Hattori Forum 240, any other good ideas ? stainless or carbon is fine. The Hattori is reasonably expensive so a cheaper alternative would be great, not the Tojiro though, ive tried twice and I just cant live with their F&F no matter how good the blade might be.
Please let me know if im just barking mad here and its really me not the MAC that is the problem, the reason i want more sharpness is that the MAC just feels dull going through food and its not what I was expecting.
My last question is potentially stupid but how do you know what is unreasonable to cut with a laser gyuto ? it just feels to me that things like hard root vegatables are to much, am i being to careful ?