I have this one if you’re interested. Martell Gyuto Chef Knife 240mm - 52100 Afzelia Burl
i use it once in a while but a 240 is just a hair big for my space.
I have nicked up the edge and only use ceramic rods for it. Actually remarkable durability since I use it twice a week to slice spuds and onion and chop COOKED bacon on a crappy hard poly board. There are two small chips but otherwise it’s hanging in. If you’re wondering why I treat it like this...
I have one and while I treat it too rough for the thin edge :rolleyes: it takes the wicked edge yoshikane is known for and is super handy for smaller boards. I think it’s got ideal measurements since it’s tall enough for great knuckle clearance but just enough rocker at the tip that mincing...