Just gyutos. I have a lot of nice knives, kato, shig etc, but i don't always feel like leaving them around at work. I just started a new job with more staff where I don't feel 100% comfortable leaving knives around. Im still learning the nuances of the staff. Not concerned that they'll get stolen, just that they'll just get used for lobster prep and then get thrown through dish. What is a good carbon clad 240+ gyuto that performs but isnt something i'd cry about if it got sent through the dishwasher?