MrHiggins
Senior Member
Get that Suien 240 from Japanese Knife Imports and ask them to sharpen it for you.Thanks for the help everyone!
To sum things up, currently the 3 main options I'm considering are:
Suien 210/ 240mm VC Gyuto
Tsunehisa AS Kurouchi Gyuto 210/240mm
Ashi Hamono Ginga Swedish Stainless Steel Gyuto 210/240mm
With some advantage to the Suien, due to it being thicker and heavier, and from what i read, not a very reactive carbon. Any additional input would be welcome, and help me reach a decision.
I'd also like some help with choosing whetstones, if it's ok to ask here, instead of opening another thread:
What grit grades should I get?
Ans also, is it essential to buy something like JNS stones, or are there cheaper options that provide the same result?
Also, get a King 1200 stone, which I think is a great adorable choice if you're only getting one stone.