Hello Mark, How are you doing?
The next thing is that Im new to japanese knifes and If possible I would love to hear your opinion on my purchase. Im also not the experienced with knives and don't know how to sharpen my knifes but I can learn
I decided to buy a stainless steel knife instead of a carbon steel I would love to try a carbon steel but I think that could happen in the future.
I was looking for a Tojiro DP gyuto ( 210mm or 240mm) in the value range but i was also interested in the Masamoto VG gyuto (same size).
What would you recommend?
I was also wondering if I would need to ask for a sharpening service to get the knife sharp out of the box or both already come sharp? I also read somewhere that the Masamoto needs to be thinned behind the edge to get the better experience with it. Is that true?
Sorry for the big email but I really want to make a good purchase on this
Thanks in advance
Hope to hear from you soon