I'm in the market for a good Gyuto and with so many choices out there, I was hoping to solicit some advise on which one would be best for our kitchen. Over the years, my wife and I have purchased multiple "cheap" knives. Of course they perform poorly and become frustrating to use and constant resharpening. I'm too the point where I'm ready and willing to invest in a good knife but I just am not sure which one would be best.
1. Must be a good "workhorse" knife. We cook a lot and whichever one I purchase, it will be used daily.
2. Holds a sharp edge for as long as is reasonably possible.
3. Is easy to re-sharpen and maintain.
I've been looking at these 3:http://www.chefknivestogo.com/mi.htmlhttp://www.chefknivestogo.com/ictkcgy21.htmlhttp://www.chefknivestogo.com/kigoelsugy21.html
The Misono UX10 looks like a good choice but I love the Dasmascus steel on the Warikomi. I'm also intrigued by the TKC, mainly because it's less expensive than the other two but appears to be close in quality. Is that accurate? I can't seem to locate any construction info on the TKC and I'm concerned about the care of the Warikomi. These concerns have me leaning towards the UX10 but I don't want to make the wrong choice.
What would you suggest?