A colleague of mine wants to find a gyuto in a blue steel with a western handle. He likes the Masamoto HC gyuto but not the edge retention, hence the blue steel. Recommendations?
Stainless or iron clad? Laser? Workhorse? In between? Budget? Toyama/Watanabe Shinko Seilan Ikazuchi Suien VC Tanaka from K&S Makoto or Yu Kurosaki
The JCK Natures Deep Impact is a good option for western handle, AS steel: https://japanesechefsknife.com/coll...to-180mm-to-240mm-3-sizes?variant=29537701635
Suien VC is a beast. More a workhorse than a lightweight. Very well made, excellent F&F. Needs a good sharpening with some thinning OOTB. Strongly right biased, good food release. Neutral balance. Excellent edge retention.