So I am looking to replace my global 8" chef knife with one of the following;Sakai Takayuki Damascus Wa-Gyuto 210mm or Tanaka Damascus Gyuto 210mm
I would like to know what people think about the geometry and the two type of metals.
What I am looking for is a knife I can use everyday almost all day at work. Which means it can't be brittle. I have a towel on me at all times so the rust is not a problem. Also I need the knife to stay sharp with heavy use for up to a month. That is like 20-23 shifts.