I've been a longtime reader at the forum but this is my first post. I'm interested in getting a quality Gyuto but there are just so many options out there. I've done some research and so far this is what I know:
210-240mm (It looks like 240 is the way to go)
I am new to sharpening, but I am also worried about the knife rusting. I think stainless steel?
I'm a lefty so a Symmetric blade would be preffered.
I am looking for an all purpose knife. Something for chopping, filleting, sushi cutting, and garnish detail work.
$175 - $275
All in all I am looking for a high quality knife that I can take care of and hone my cooking skills with. Aesthetically - I really like the traditional Japanese looking Gyutos. I'm intrigued by the one's with hammering on the top of the knife but wondering how that affects cuts?
I'm not very good at following the technical stuff such as hardness / layering / etc. Really just looking for someone to help point me towards a few well received options that meet at least some of the above criteria.
I really appreciate any feedback you guys have!