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Planning to acquire a long, tall petty but now I'm tempted by a Hinoura santoku - more of a mini-gyuto profile. Do they get a lot of love in the pro kitchen?

Basically very similar knives, I believe - and also similar to Kochi. General pro kitchen duty. Meanwhile, a Munetoshi butcher is on its way. Can't wait.

Pros and cons - reactivity, edge retention, etc etc. I go through a lot of red onions, red cabbage. Stainless cladding should take care of the worst reactive stuff but... thoughts?

My only decent stone at the moment is a big blue Aoto which I got about 13 years ago from EE - I generally use a Naniwa 1000/3000 combi at work. I'm in the process of building a proper set for home, of which the only stone I've really decided on is the Suehiro rika. Meanwhile, what's the best...

...But not for about 1000 years. IMG_20180912_095218 by SaladApe posted Sep 12, 2018 at 10:01 AM This is a probably 11th Century hone I picked up the other day on our local moors in southwest England. It's made of a fine-grained stone and I think would originally have looked like this -...

Who makes the Global ceramic stones? I've 'permanently borrowed' the 1000 grit orange one and it's actually pretty good. My understanding is that they're made by Imanishi. Apologies if this has been covered before, but I couldn't find anything when I searched.

Has anyone come across Masashi knives in shirogami? This French site has them: http://lapassiondescouteaux.fr/couteaux-de-cuisine-japonais/403-gyuto-240-par-masashi-yamamoto.html I asked them about the steel: shirogami, stainless-clad. Knifewear has tsuchime Masashis in VS1 but these are the...

Morning all, Just joined again (probably a mistake wallet-wise) to see what the current likes and dislikes are for workhorse gyutos. I'm looking for a 240mm, western handle, for mostly veg prep in a busy kitchen. Sacks of onions, potatoes, crates of cauliflower, tons of mirepoix, etc etc...