Don't forget these...
There are famous blacksmiths, and then there's Terukazu Takamura. Forging out of Echizen, Takamura Hamono is known for creating masterpieces in every sense of the word and without skimping on any detail. Any Takamura knife, at any price point, is attractive and a great performer. Just ask René Redzepi, 3-star Michelin chef of the world famous Noma. I mean you can ask Massimo Bottura of Osteria Francescana if you can't find René, he uses them too.
Ahhh the Chromax line. Chances are you've heard of it, and yet it hasn't been out for that long. So why the hype? Well despite being the equivalent of the new kid on the block, this steel is capable of absolutely remarkable characteristics despite it being a little more obscure in the knife world. It is treated to HRC 64-65 which means it has excellent edge retention. It feels hardier then its somewhat similar R2 steel sister, and is much less reactive than a carbon steel knife. Like any other Takamura, this is a laser thin grind with a look and performance feel similar to a stainless clad Aogami Super kitchen knife. The hand-hammered finish is a nice touch on what is already an incredibly reasonably priced knife with such honour roll type accolades.
A 210mm gyuto is by far one of our most popular knife styles and length. Whether you are a home cook or a busy on the line professional chef, there's just something about 210mm that fits the sweet spot for most. Kind of like having a shoe that's half a size larger so when you decide to put on a warmer pair of socks, the shoe still fits seamlessly. To tie it back to knives, what we mean is, 210mm is a very versatile length which belongs in any kitchen!