I recently visited the local Sur La Table to get a new 240mm gyutou or 10 " chefs knife and really fell in love with the Bob Kramer handle on his reproduction chefs knives. I didnt really dig the blade on the Shun however, and upon reading criticism it seems as though it is prone to major chipping, so Im glad that I avoided it. I also saw the Henckles Kramer Carbon, but was turned off by the brass in the handle. I dont know if that should be a a big deal to me, but I dont understand the introduction of a lead based metal in a cooking tool held during the majority of a shift. I ended up getting the Miyabi Birchwood handle 240mm gyutou because it was the size that I truly wanted at a more affordable price.
After bringing it home and trying it out, I must say that I'm pretty underwhelmed. Out of the box its fairly dull. The display at the store was sharper, obviously due to them putting it to a stone, but it just doesnt seem as though it should be so dull that it cant break tomato skin 4"-6" from the heel.
Anyway, I have a buddy who has a brand new Masamoto KS 240mm who has buyers remorse on the price, and its a blade that I've always wanted. Can anyone speak to it personally? I have never owned a White #2 blade. How does the metal stand up? Does it hold an edge well/how hard is it to sharpen? I think that I am going to return the Miyabi and snag the Masamoto. I just wanted to make sure it was the right call.
If anyone else believes there to be a better 240mm gyutou at that price point (200-350) please let me know.