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This is true.My ceramic knife looks like its serrated from dropping it.Of course it always lands sharp side down.
Ceramic is great, until you drop one. And you will eventually drop one..
Gyuto Chefs knife made of 01 tool steel. Very light Rosewood handle.I don't use a Gyuto very much, or even a western style chefs knife. But, most of my friends use them exclusively.
I noticed you have a lot of Japanese style Chef's knives, but only one "Western" style Chef's knife. I've only ever used a Western style Chef's knife. What are the benefits of a Japanese style over a Western style? What can you cut with Japanese style knives (for instance, it seems as if a Japanese style knife would be hard to use for cutting between bones, removing the "skin" off beef, carving turkeys, etc.)? How long does it take to learn how to use a Japanese-style knife?
I bought one blade smith. Amazing quality. Only issue I have had is my wife leaving it in the sink. Sigh.
I have used western style chef knives, French, German, etc. But, I use Japanese (style) knives exclusively now. Japanese knives made with American steel. I own dozens of chef knifes, but only use three knives the most.I use the three knives below, Japanese Utility, Nakiri, Boning knife. Those three will do everything. Most would argue that a Nakiri, Gyuto and a Utility knife would be better, as a complete package or the best foundation. (There is no learning curve to speak of.)
I've tried a couple Japanese knives that were only beveled on one side. Just couldn't get used to using them. I grab my Western chef's knife most of the time. The steel is inferior, but it will hold an edge, and responds to steeling, which I find to really help on delicate tasks like slicing tomatoes (basically fine serrations). I do have a Japanese utility knife (beveled on both sides) that I occasionally use. It's a joy to hold, but I learned on one if its first outings not to cut tough things--I had to remove quite a bit of steel to remove the chips I took out of it cutting up a squash.
Single bevels are special purpose knives. Not for general use.
For what particular use, then?
Used for cutting fine pieces of sashimi. And fine detailing and peeling vegetables. Here's mine. Required learning to master a single bevel.