Reddit mentions of Yoshihiro Powdered Daisu Steel Stainless Gyuto Japanese Chef’s Knife 9.5 Inch

tonight must be cutlery Wednesday because someone just asked for recs on a chef's knife for her brother. My suggestion is basically the same, either the Messermeister or higher priced Takamura R2. For cheaper you can take a look at Yoshihiro's Powdered Tool Steel 9.5" Gyuto. My mom's chef friend uses one for her catering gigs. The handle & fit/finish is very basic but the blade is thin & resists wedging and food sticking. Most importantly it's crafted from powdered steel so the edge lasts 3 to 4 times longer than other knives. At 9.5" the length is more for commercial kitchens, but if you have the counter space it'll serve you well.