I'm looking for a sturdy 210 gyuto with some heft to it. I'm toying with the idea of buying the masakage 210 koishi. [URLtarget]https://www.chefknivestogo.com/makogy21.html[/URLtarget]
But I don't know if it will have the heft that I want to feel when I hold it. I'm not against the idea of getting a deba but I'd rather have a gyuto. Also, I'm not interested in damascus cladding or special wooden handles. Thank you for your recommendations
1)Pro or home cook?- Pro
2)What kind of knife do you want? (Gyuto, Santuko, Petty, Paring, Sujihiki, etc.)- Gyuto
3) What size knife do you want?- 210
4)How much do you want to spend? - >/= $500
5) Do you prefer all stainless, stainless clad over reactive carbon, or all reactive carbon construction? Preferably stainless cladding but I'm not against all carbon.
6)Do you prefer Western or Japanese handle? Either
8)Are your knife skills excellent, good, fair? Professional
10)Do you know how to sharpen? Yes