TheDispossessed
Senior Member
- Joined
- Jan 15, 2013
- Messages
- 988
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i work in a pretty bust kitchen and have a limited budget so was looking for a nice upgrade from the Suisin western gyuto i've been rocking the last year. i want to go carbon, i'm fine with the maintenance, and want a high performing knife with relative ease of sharpening and good edge retention but don't need anything too high end right now, as i feel i still have some ways to go in sharpening skills. i have been looking at the white #2 wa-gyutos from Gesshin Ginga. does anyone have experience with these?