My first post here.
I used a 9 inch Henckels for about ten years and learned to hate it. I could never keep that darn thing sharp. And it was a bear to sharpen.
About 3.5 years ago I got me a set of carbon K-Sabatiers, including a 10" chef knife. I love the feel and ergonomics of that chef knife. I quickly found out, however, that guests have no clue how to use a carbon knife. So I picked up an IKEA VG-10 Damascus knife for their use. The price was right, and it's turned out to be a perfectly serviceable knife, albeit a bit on the short side. It sharpens fairly easily.
So, I have been using the K-Sabatier and IKEA more or less side-by-side for over three years. The K-Sabatier edge seems to roll more on the board. (Edge grain board.) This bugs me a little. I steel to fix it, and then polish from time to time. But sometimes my mind wonders. I have concluded that the IKEA knife has a harder edge, which I am liking.
I have had issues adapting to the Japanese styled handle on the IKEA knife, but I'm slowly getting over that.
I am thinking of getting another carbon knife, but with a little harder steel. K-Sabatiers are not supper hard. 54 - 56 RC, I think.
I use Arkansas stones and have no desire upgrade to wet stones. I think this means I want a RC under 60, but more than the 54- 56 I have now. Plus I don't think I have the patience for a chippy super thin edge.
Ergo the two knives I am considering: Masamoto CT Chef 270mm and Misono Sweden Steel Gyuto 270mm.
Comment or comparisons between these two knives would be appreciated, including directing my attention to others knives that meet my criteria, and my choices relative to my criteria.