Trying to decide on the best Chef's Knife between these.

[bigtacos]

Hi,

Looking for a Japanese style chefs knife, mostly for veg as I have a Wusthof for all of my proteins. The following have caught my eye:

Masakage Koishi Gyuto 240mm: http://www.chefknivestogo.com/makogy24.html
Takeda Classic Sasanoha 240mm Large: http://www.chefknivestogo.com/taassala24gy.html
Anryu Kurouchi Suminagashi Gyuto 240mm: http://www.chefknivestogo.com/kaankusugy24.html
Anryu Hammered Gyuto 240mm: http://www.chefknivestogo.com/kaanasgy24.html

Please let me know if you guys think one of these is a clear winner, or if their is another knife that I should be looking at.

Thanks,
-The BigTaco

 

[merlin68]

The takeda would be my choice. I have many world class chefs knives but reach for my takeda more often than any other. Unbelievable edge.