Hello gonna have to trouble some of the more experienced nutters here to help me make some decisions again.
I've recently got myself a gyuto, a petty, a silicon carbide stone, 1000/3000 combination stone (given to me free lol)
Looking for a Suji, 270mm
price range about USD150
Gonna see quite a bit of use
Mainly for carving up meats like a porterhouse etc
Preferable stainless or clad
Looks don't matter, edge retention does
Please gimme some opinions and it would be best if you have used the knife and can vouch for it yourself :P
Also looking for a higher grit stone. Is Naniwa SS ok? I can only find Naniwa locally. All other brands have gotta be shipped. And what should the grain pogression go? Is it of to jump straight to a 10000? Or should I get a 5k-8k stone first?
Thanks in advance!