I am looking at getting my first carbon knife. My front runner is a Goko Gyuto because it is stainless clad and has good reviews.
I currently have Norton water sharpening stones up to 8000 grit. Is this a knife that should be steeled (I have a nearly smooth metal steel) or is this more of a job for a ceramic honing rod or other methods?
Any input on the knife/white#1 in general would be appreciated as well. Thanks