Based on what I saw about gyuto knives, that I am interested in I came to a conclusion that carbon knives sould be the way to go.
Of course I am looking for what the most people are, and that is a long lasting and sharp knife to use for a long period.
Since I am from europe I need a brand that exports their knives to where I am, so I found this one: www.echefknife.com and am thinking of two knives to get and those are from zdp 189 yoshihiro hayate high carbon stainless steel one 7 and one 8.25". Also which whetstones should I get?
Please submit yout thoughts and advices if there are better choices to make
Thanks in advance,