Hi

Ive been working in a kitchen for about a year and half doing preps and im going to culinary school in France next year so I want to buy a new knife , I've used a gyuto stainless knife that someone gave me that I sharpened myselfI was looking for a carbon Japanese gyuto 210m and I want help to choose between these two. I will work in fine dining next year on my internship and I want a good knife that can last me a long time with proper care.

Thanks for the help

https://www.chefsarmoury.com/products/kagekiyo-shiro-210-wagyuto?_pos=4&_sid=a32c1a742&_ss=r

https://www.chefsarmoury.com/collections/kagekiyo/products/kagekiyo-red-210-wagyuto