the 270mm (i think) is more of a carving knife and the blade is kinda think and its to heavy^^
but i prefer the style of it over a standard gyuto, nothing wrong with the 2 i have.
i prefer a stainless steal because im a chef and wont have the time to pet i dry all the time.
just a question about carbon steel
have a nigiri thats carbon (use at home) and when i chop onion the onions gets black because of the knife, how long time is it like this? (the platina)
and thx for the tips, i will check them all tomorrow :D