I'm looking for my next gyuto and have been waffling back and forth between a few knives. I've been using the same gyuto in professional kitchens for the past several years, so I'm obviously very comfortable and proficient with it's particular profile. I also have other knives whose particular steel I prefer due to sharpening characteristics and edge properties.
So, would you guys stick with the profile that you know and love, and settle for steel that isn't your favorite (although still a very good quality) OR go with the steel that you prefer and accept that fact that you'll have to adjust years of muscle memory to adapt to a new shape of knife?
Right now i'm leaning towards going with the steel, since I'm confident enough in my knife skills that it won't take too long to adapt to the new profile, but obviously you can't change the steel in your knife after a month if you don't like it.
Whatcha' think about this particular dilemma???