I am looking for my top 210mm gyuto. I have three main criteria for it:
- truly stainless steel
- steel that is able to take a great edge
- ergonomic Western handle
Please let me explain my criteria. The knife should be truly stainless. I will care for it well, but I also know that my girlfriend will leave it wet for a long time sometimes. So I知 also not looking for semi-stainless like Carbonext or Konosuke HD.
Ability to take a great edge is very important to me. I love knife sharpening (have a Wicked Edge, with Shaptons, too) and I want to be able get all of my knives wickedly sharp. The best truly stainless steel I know that takes a great edge is AEB-L (13C26). On another forum I was told that Ginsanko (G3) and S35V also take a great edge, but I have no experience with them. But I知 certainly not looking for VG-10.
I知 not into wa handles, so I want a Western one. I have fairly large hands, so the handles should not be too short or thin. And by ergonomic I mean also not too blocky.
I知 flexible with other possible criteria. Obviously a top gyuto should be fairly thin, but it doesn稚 have to be a laser. A slightly convex blade would be nice, but it痴 not a necessity. Edge retention is not very important to me, since I love sharpening. Ability to take an edge is much more important. And if it matters: I知 right-handed. I知 a home cook, but an avid one.
The advice I have gotten until now are the Sakai Takayuki Grand Chef and the Artifex (a re-handled one, since the original has a fairly small handle). They both have AEB-L steel. Another knife under consideration is the Hiromoto G3, which has ginsanko steel.
I have also considered knives like the Konosuke HH and the Misono UX-10 which seem to be great knives. But their steel composition is not public and does not seem to be as good for my purposes as AEB-L.
What do you guys think? Should the Takayuki, the Artifex and the Hiromoto be my top 3? Which one would you choose? Or am I overlooking a knife?