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Welcome to cheftalk TT.
After taking a vacation from shun bashing I've gone back to it because it is for a fact a miserable slimy entity. But as they say in the used car business, "Every horse has a buyer," so you should be able to find a colleague who thinks Edo's are the Cat's Ass, and will buy it from you.
As a prep knife I can't say enough good about the Geshi Kagero. The gyuto has a nice large flat spot, the high-tec SRS-15 PM steel takes a great edge for stainless and holds it forever. And very easy to sharpen, being not excessively abrasion resistant on the stones, and burr removal a real breeze. It is also very affordable. For PM steel I'd pick it over everything else in the price range and category. The Kohetsu HAP40 may get a little sharper and possibly have even better edge retention (no definitive answers here though), but I think all around the Kagero would be a better performer from comparisons I've heard.