Sabatier-K vs. Misono

[Stone]

I am trying to deside between 2 Carbon Steel Knives and am looking for any input to help me out.

This is for home use and will be sharpened by an electric sharpener not a stone.

A) Sabatier-K (French) 8" Chef Forged Carbon Steel HRC 54-56
vs.
B) Misono (Japanese) 210MM Gyuto (Chef) Swedish Carbon Steel HRC 60

Thanks,

 

[buzzard767]

I am trying to deside between 2 Carbon Steel Knives and am looking for any input to help me out.

This is for home use and will be sharpened by an electric sharpener not a stone.

A) Sabatier-K (French) 8" Chef Forged Carbon Steel HRC 54-56
vs.
B) Misono (Japanese) 210MM Gyuto (Chef) Swedish Carbon Steel HRC 60

Thanks,

Electric sharpeners and European knives go hand in hand. Forget the Misono as you'd be changing the edge from about 10 degrees per side to 22-25 and this ruins the purpose of owning a knife like that.