I've been looking to add a carbon steel 210mm Gyuto to my knife rack for a while now (My only current 210mm is Ginsan), and at this point, I'm making a decision between these three knives. Among my current collection I currently have Blue 2, AS, SLD, R2/SG2, Ginsan, and 52100. I want to to add a white steel blade and I'm really intrigued by both of these options. They all have profiles that I feel would work well for me (primarily a push cutter but as a gardener I'm always using tons of fresh herbs and those usually get rock chopped).
I do my own sharpening on Shapton Pro stones (320/1000/5000) and I have a quality strop and quality diamond strop compound.
I currently cut on both a maple and a walnut board, will likely be adding a Hasegawa in the near future.
I think my account is still too young to post links, but here are the knives in question:
I do my own sharpening on Shapton Pro stones (320/1000/5000) and I have a quality strop and quality diamond strop compound.
I currently cut on both a maple and a walnut board, will likely be adding a Hasegawa in the near future.
I think my account is still too young to post links, but here are the knives in question:
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