Ok so i have narrowed it down to a few. I have a Konosuke HD as my primary gyuto but id like to have another when I'm at work when doing lots of prep work or if i get lazy and don't want to sharpen one i have another to use. I don't use any slicers or anything else really i only use a gyuto on 90% of everything unless I'm cutting fish or breaking down chicken/duck.
Most of these are out of stock right now but should be in sometime by december. So i have a little while to decide on which 240mm gyuto i want to add.
Masamoto KS- love the profile and seems a bit sturdier than my Kono HD
Mizuno- Either stainless or Blue .02, always hear great things about this knife. Seems a bit heavier duty but still a great cuter overall.
Kochi- just started hearing things about this knife, but i like the look of it, have heard pretty good things about it (except i have heard a couple people say they have chipped the blades so that worries me a little bit)
If any can give any insight to which may be better for use in a kitchen would be great. I feel like i can't make a bad decision here and i think thats why its soo hard to choose.
Most of these are out of stock right now but should be in sometime by december. So i have a little while to decide on which 240mm gyuto i want to add.
Masamoto KS- love the profile and seems a bit sturdier than my Kono HD
Mizuno- Either stainless or Blue .02, always hear great things about this knife. Seems a bit heavier duty but still a great cuter overall.
Kochi- just started hearing things about this knife, but i like the look of it, have heard pretty good things about it (except i have heard a couple people say they have chipped the blades so that worries me a little bit)
If any can give any insight to which may be better for use in a kitchen would be great. I feel like i can't make a bad decision here and i think thats why its soo hard to choose.