Tanaka or nihei

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Dabquero710

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I’m a cook and looking for a new knife for prep / line knife to join my nihei 150 petty which is a beast and I’m loving... loving it so much that I’m considering getting the 210 gyuto but also looking at the Tanaka suji gyuto on kns the dimensions and weight seem perfect. Had a takamura 210 that was a dream for prep and line, shorter height which I like and edge retention was insane... just got the nihei petty and its really nice... so that I’m looking at the gyuto but seems like the tip of the knife isn’t as narrow / pointy as id like. Any one use these? Nihei 210 sld or Tanaka b2 225 suji gyuto
 
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knifeaura

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I got one few days ago but in ginsan.

I wanted a narrower gyuto type to use it as a slicer when needed.
B2 version could be little sharper, but I went for ginsan because I use it to cut acidic stuff a lot.
Used only couple of times and I am satisfied so far.
Just wish it is really 225mm.
 
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