So I went through a process awhile ago, "operation full cleaver," took a couple years and I completed it last year. I used to have a pretty "nIce " gyuto collection.
It was much nicer than the cleaver collection I had. But I had collected some nice rectangles along the way. Still having those gyutos made me want to use them and atleast for me was kind of a distraction. At this point I had become comfortable with cleaver and really preferred a cleaver to a gyuto, but I'm still a knife nut and cool knives are cool knives. Admittedly, there was numerous gyutos that I wanted to keep, but sold them due to financial stress. And I still miss them and kind of wished I still had them. That being said, I don't feel this ambiguous distraction that I used to feel. And I don't pull out my gyutos and stare at them all creeper style, wasting time, like I used to.
I did end up with 2 gyutos left. One is a migoto white 1 240, and the other is takayuki ginsan non-Damascus. Thats all i have left, after collecting for 8 years
. Both gyutos that I like alot and would be content using as daily drivers, but I don't. I busted them out sometime last Novemberish for a couple of shifts, but it's been pretty much all cleaver. Last week, i didnt have any butchery knives with me, so i used my Felipe to break down a top round. I don't really think about gyutos anymore. So I'd be down, another great cleaver thread to follow.
The one adjustment I would have to make is I've been using a small vintage victornox on the line. But I guess I could substitute for one of my beater chopper king cleavers for March.