He there, I'm am a Chef at restaurant in Lexington, Ky. I had a Shun classic 8" knife, which was my first nice knife I'd ever bough, that I just sold to another chef I work with. I'm looking for a knife that's going to be my workhorse knife, meaning i will be using it 50 hours a week consistently. I really want a knife that's AS or blue steel clad in stainless, meaning a little less effort in care. The knife I was looking at was the Kanehiro 210mm Gyoto, and it's at the top of my budget. Are there any other knifes in that price range that would be better for what I want to do with it? I don't know a lot about sharpening but I'm willing to learn, so suggestions on stones would be cool too.
Kanehiro 210mm Gyoto:http://www.chefknivestogo.com/kawa21.html