Putting an edge on a gyuto

[Skidoosh]

I recently purchased a blade blank from Japan for a gyuto. The blank has no edge and I'm not finding a lot of information if I should go for a chisel grind or western v grind. Any thoughts? Any good resources I should read up on or watch that you would recommend?

 

[OrangeBlueOrangeBlue]

A chisel grind is the traditional way to sharpen a Japanese knife.
Since the chisel grind is "handed," the only reason I'd consider a V-edge is if you were expecting right- and left-handed people to both use it.
As far as resources, check out Burrfection on Youtube; Ryky does a great job of explaining things.