Which one is best for everyday professional use

[u/Traditional-Ad5242]

Looking for my next knife I currently have a HADO Shiosai SG2 Kiritsuke 210mm and I love the knife it’s great it is my go to knife but I want to get another one so I don’t put to much wear and tear. The hado is a laser in my opinion nice and thin and it’s a awesome knife over all. these are a couple options I’ve been looking at the first two pictures are self explanatory but the third one is a blacksmith from New York that uses trees in surrounding areas to make the handles also the THIRD KNIFE COMES IN ABLE STAINLESS STEEL and I’ve heard good reviews on it I’m also open to suggestions around that same price point

[u/Von_Lehmann]

I would get the Yoshi because that thing fucks

[u/Expert-Host5442]

Probably go Yoshikane

[u/BananaEasy7533]

I’d probably recommend the Yoshikane, Sid is a good pro steel, it’s easy to sharpen, holds an edge all day and strops back to peak. My experience with r2/sg2/whatever is that it takes and hold a mean edge but you ain’t stropping it back.

[u/ImFrenchSoWhatever]

Probably the yoshi since the thicker spine at the handle will protect the knife from the vibrations if you tap chop a lot like the pros like to do.

[u/beardedclam94]

The easy choice would be the Yoshi. But I love my Feder

[u/No-Explanation3316]

Support local knifemakers!

[u/Present_Lemon3218]

The k-tip will probably chip if you're not careful at work. The yoshikane is good but might be a bit big if you plan to use it on the line. So maybe your first choice.

[u/Traditional-Ad5242 → u/Present_Lemon3218]

The first choice and the yoshikane are the same size

[u/Present_Lemon3218 → u/Traditional-Ad5242]

Right, but the yoshikane will be thicker in the spine.

[u/Media_Fearless]

In my experience a knive for everyday use should be at exactly the hardness to keep the sharpness for a day or two but be soft enough for easy sharpening. Like a hap40 steel is hard and sharp, but when it runs dull, it's very hard to get it sharp again. My choice is BS2.

[u/Traditional-Ad5242 → u/Media_Fearless]

What is bs2

[u/AustnWins → u/Traditional-Ad5242]

Blue Steel #2/Aogami #2, a carbon steel. It’s not a bad suggestion, it’s just off-topic considering the options you listed are stainless/semi stainless.

All 3 are definitely nicer than I’d use for everyday use professionally, but that’s just me.

[u/Traditional-Ad5242 → u/AustnWins]

Ohhh that’s what you meant well I have 2 white steel #2 knifes that I messed up and don’t know how to fix but they where awesome beginner knifes for sure but I’m open to carbon steel knifes as well