After (too) much research I think I finally have my short list for our first Gyuto (in home use). I am a lefty, the wife is right handed. We prefer stainless or semi over carbon. Leaning toward a western handle, but only because that is all we know. We don't want to spend more than $280 on this knife -- but I feel there is plenty to choose from in this price range. I will be hand sharpening the knife and don't mind the maintence, but I don't want to be paranoid about taking care of it either. The wife hates a back seat driver in the kitchen MAC Pro
- I like the idea of US customer support (but maybe not necessary). I have also read that the blade is "stiff." Will that be a good thing for an all around knife, or does that compromise the performace of a Japanese knife? FWIW We will be using a Victorinox as our "beater."Masamoto VG
- I like the profile, but wonder about the POM handle. Is it "cheapish" compared to wooden handles?Kikuichi TKC
- I like the idea of how easy it is to sharpen compared to the other two, but I have read that specifically the 240mm model has significant rusting happening under the handle. I am not wanting to rehandle a knife. Is this truly a concern? Also, is the performance worth an $40 over the other two?
Can Mark or someone explain the pros and cons of these knives. Is there another knife that would offer more "wow factor"? Taking into account the home use, right and left hand, stainless/semi, comparable profile (I like a little more height in the heel), and edge holding capability (we want to buy right the first time, so that it lasts a lifetime).
Thanks so much for your expertise! Really appreciate the help in making (what I didn't realize to be) a huge decision.