I am trying decide between two chef knifes not sure which would be better to try. The knifes i am trying to decide between are JCK Original Kagayaki R-2 Clad Series KGR2-3 Gyuto and JCK Hattori Forums FH Series Gyuto. I knot sure which would perform better overall (edge retention, cutting performance and durability). The JCK Original Kagayaki R-2 Clad Series KGR2-3 is a clad R2 steel, stainless on both sides of blades with R2 steel cutting core and CK Hattori Forums FH Series Gyuto is a solid VG-10 steel blade. Hattori is a more renowned knife maker but that does not necessarily mean it is a better knife. Does anyone have any experience with these knifes and know which might be the better choice.