I work in a high-end Pan Asian restaurant. I use my knife quite a lot during the day, both for my own mise en place and helping with other prep work.
I have a 200mm gyuto and 130mm petty Kanetsugu Pro-J series, and I must say that I'm not overly impressed with edge retention. We have some very experienced sushi masters who say I should never use a honing steel as it dulls the knife, and they recommend daily sharpening. Other people in the kitchen use honing steels and think the sushi guys don't know what they're talking about.
I'm not really sure what to believe, or what to do. I'm looking to buy a better a knife (maybe a 10" chef) but want to understand what's the best way to go about maintaining an eastern shaped Japanese knife.
Can anyone shed some light (or recommendations for a knife with great edge retention and Tsutime/Damascus style)?