In the market for a new chef knife. Looking at either stainless or carbon steel. Pros and cons of each?

Some carbon steels can be finicky and reactive with onions and citrus, to the point of turning cut surfaces brown or black and making a mess, even with a patina - for that reason, it's good to also have a nice stainless blade on hand.

Keeping that in mind, I like to have a good stainless 'laser' gyuto in a smaller size, good for aforementioned alliums and citrus, and everything, really - Misono UX10 210mm is my choice here. It's whippy and fast, and can get sharp, and has scalpel-like profile.

For carbon, they are my workhorses on everything else, so I don't mind a thicker knife with a slightly wider grind and some heft, because they're going through root veg, meat, and more. I use 240mm gyutos for this purpose.

/r/AskCulinary Thread