I've been wanting to buy a high-carbon western-style Gyuto, preferably, without spending that much.
I'd say value-for-money is a key issue.
So... happens to be that a good friend of mine possesses a 240mm Suisin High-Carbon Gyuto, and he was kind enough to lend it for a couple of days.
I was VERY happy with this knife - it's light, well-balanced, feels good in my hand and is very sharp.
The spine and choil are rounded enough so it wouldn't cause any discomfort when applying a pinch grip, and the edge retained its sharpness throughout the several vegetable-cutting sessions I've had with it.
I've sharpened it myself, and had no issues with the non-stainless metal.
To top it all, this delightful knife only costs $112.
The one flaw I could find was that it's HRC is only 58.
As I was about to purchase this knife at korin.com, I came across two other knives which seem to be very similar:
The Togiharu Virgin Carbon Steel Gyutou and the Masamoto Virgin Carbon Steel Gyutou.
The Masamoto, for whichever reasons, costs more than double the price of the Suisin, so there's no way I'll even consider it.
However, the Togiharu is at about the same price range, and its HRC is at 62. Quite the difference.
So here's the question -
Have any of you had any experience with either knife and can give his/her impression of it?
Is the 4 point differential in HRC between the two knives critical?