On February 6, 2019 at 21:38, iform said...
I use a Moritaka gyoto and nakiri knife. I love it.
Just be aware that you want a very hard knife, 60-65 HRc. This gives you a long lasting edge without having to sharpen all the time. But do not use on bones, this might chip the very hard edge. If you are doing bones, get a cleaver, that's it's job.
I like the wa handle of my gyoto but you may want to try a few and decide for yourself.
Those aren’t stainless steel are they? I had a chef tell me once that carbon steel holds an edge better, but the maintenance and sanitary requirements are higher.
