I took the next step to full carbon steel versus high carbon stainless (HCS). I have other Togiharu knives and knew that the fit and finish would be very nice. Indeed, this gyutou is beautiful but also very functional.The whole knife is light for its size and well balanced. The edge is thin and holds its shape very well. It is like an oversize scalpel.
The down side to carbon steel versus HCS is the staining aspect. Some foods change the color of the blade while others can give it actual rust quite quickly. I have to always clean it right after I use it. In fact, Bar Keepers Friend does a great job in shining it back up.
I know that some chefs prefer carbon blades but I wonder how they take care of them while using them throughout their shift. I'm certainly glad I bought the Togiharu Virgin Carbon Gyutou. It's one great knife and I'll continue to take care of it to keep it that way.
One last note. Togiharu is a great company. If you don't want the hastle of carbon steel, consider the Moly or Inox lines that Togiharu offers. As said by many people, Korin is a great place to buy a knife.
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