I am looking for a good gyuto carbon steel knife with the karouchi finish.
Not too thick to avoid wedging
I know how to sharpen but I would like a knife that is easy to sharpen using stones (I am a beginner)
I narrowed it down to a few knives, feel free to comment/expand this list.
Zakuri blue n.1 http://www.chefknivestogo.com/zabl124gy.html
Yanashin white n.2 gyuto http://www.chefknivestogo.com/yawh1gy24.html
Tsutomy Kajihana Karouchi (my favorite so far) http://www.chefknivestogo.com/tskakugy24.html
Murata Buho Gyuto 210mm http://www.chefknivestogo.com/mugy21.html
Also could someone explain to me why some clients of this site said they had to remove the Karouchi finish for health laws? Is it dangerous?