In the market for a new Gyuto 240mm-focusing on performance in a professional kitchen
Candidates so far include-
So many options...
I'm targeting the semi-stainless/carbon line as I need great edge retention, a super sharp blade with some discoloration protection. Any thoughts? I believe all of these blades are either 60/40 or 70/30-at this point I don't have preference in this department. Thanks.