My wife will flip out if I buy another Guyto (possibly any other knife too, but there is no reward without risk
One of the most common things I cook is roasted chickens. Even if I am only cooking chicken breasts, I purchase the ones still on the bone (I also keep the carcases for home made stock) and cut the meat off typically with a petty.
So I am thinking about a Honesuki knife. There are a couple of things I want to try with this new knife. First I have three Moritaka knives already, so I want something without the kurouchi finish. I also want a clad knife so when I sharpen it I get a great contrast between the core and cladding using Natural stones. I am right handed.
Here are three I am looking at and would like some feedback about them or any others.
Fujiwara Nashiji Honesuki Octagonal Handle http://www.chefknivestogo.com/funahoocha.html
Konosuke White #2 Wa-Honesuki 150mm http://www.chefknivestogo.com/kowh2wa15.html
Masakage Yuki Honesuki 150mm http://www.chefknivestogo.com/mayuho15.html
I don't have any quality light colored handles, will any of these stain/discolor like the cheap beaters I have?