For the $110-$120
Hiromoto Tenmi Jyuraku Blue Super Steel 210 Gyuto @
japanesechefsknife.com$109, some of the best possible steel. This steel can take an extremely fine edge, and is extremely hard, and due to alloying elements it can hold the edge for an extremely long time. Although it is carbon steel and can rust, it is laminated on the sides with stainless steel so only the cutting edge is exposed carbon steel.
Yoshikane SKD-11 Stainless Gyuto 210mm @
epicureanedge.com$113, with the winter sale. A very unique appearance, with a traditional Japanese handle, and a hammered finish. Gives it a much more hand made feeling, and don't let the rustic appearance fool you. Japanese handles are very comfortable, not suffering from boxy sides, and the handle raised off the spine makes a pinch grip more comfortable. The hammer marks don't affect the cutting performance in any way but they do somewhat act like kullens. This is a stainless knife, and uses revolutionary powdered steel technology allowing for even distribution of elements in alloys. Although the carbides are large, and the edge can not be as refined as a carbon steel knife, it can get very close and be much sharper than most knifes. The alloying composition and even distribution in this steel also allows for amazing edge retention, keeping the edge very sharp for a long time.
For the low end knives, you will get a very good knife rivaling the performance of marketed brands, with the carbon steel coming out ahead in sharpness and retention, but vulnerability to rust. For the higher end knives, you gets much better and more sophisticated allowing for much better edge retention, resulting in a better edge between sharpenings and fewer sharpenings, and harder steel allowing you to take even better edges.
