I am currently deciding between two knives on the site, having narrowed it down from a much larger selection. I am looking for a 240mm wa-gyuto, carbon-core, preferably stainless-clad, san-mai contruction with a relatively flat profile. I was looking at spending around $200, and found two options just above that amount that I am deciding between.
I was wondering if anyone who had used the Anryu tsuchime in Blue #2 (http://www.chefknivestogo.com/kaanasgy24.html
) and the Masakage Yuki in White #2 (http://www.chefknivestogo.com/mayugy24.html
) could comment on these knives comparatively. I assume given their simliar hardness that sharpening/edge holding will be roughly as expected for blue/white steel. But how about cutting performance due to grind, etc.? They seem similar from the videos I found but that is no substitute for first-hand use.
This knife will be used in a home kitchen. I was also examining some non-stainless-clad san-mai knives such as the Masakage Mizu, but stainless clad would be a plus for me and from the specs and videos the Mizu seems to be a heavier knife with less distal taper particularly toward the tip. I am looking for a medium-weight knife, rather than a laser, but I do like a relatively thin tip.
Any comments/suggestions are much appreciated.