210mm Pro chef Knife Recommendation

[TokushuKnife]

Lot of great suggestions- I second that SLD is right up the ally of what you are looking for. Here is our 210mm made for us by Tadafusa-Tokushu Knife 210mm SLD Gyuto, however I personally have a Yoshikane SLD black Damascus Santoku that blow my mind, can't go wrong with the SKD either. The Tadafusa profile is more of a workhorse though- the long taper makes I pass through food like a thinner knife. CKTG SLD is great as well. I defiantly vote Tadafusa SLD for your application.

 

[M1k3]

OP wants workhorse and semi-stainless.

Heiji semi-stainless.

Bonus points of Predator dots.

 

[hendrix]

If price wasn’t an issue, I would suggest Shihan in 52100.

 

[Nemo]

If price wasn't an issue, I'd suggest a HVB/ Tansu.

 

[esoo]

If price wasn’t an issue, I would suggest Shihan in 52100.

This is the way.