Currently I have a friend who is studying in Japan and I have asked him to ship me a gyuto 240mm. I have narrowed down my choice to 2 knives with fairly same price but I couldn't decide between them.
1st one is the Misono Molybdenum Stainless, highly praised by chefs for its sharpness, requires knowledge about sharpening to bring out the full potential of the knife
Price: £ 55.17
2nd one is Masamoto CN5024, a mysterious opponent from the famous Masamoto brand, very little details on the internet, I've been told that the CN series is actually the bolster-less CT series with same steel (Takefu V2) but no one confirms that.
Price: £ 56.98
As you can see they are both famous brand knives with roundly same prices. I wonder which one is the better choice in the edge (retention of sharpness) and sharpening.
Thanks for helps,