Jwesly1 wrote: "As far as... stones go I already have... a nubatama ume 1k and a chosera 3k."
states a 150 petty is not a 150 petty is not a 150 petty. There are dramatically different profiles in all knife types... pettys are no different. Heed his warning, and think about what you like/want. A small multi purpose do-it-all Gyuto-styled manual food processor kinda knife... or basically a steak knife. I hate to be so straight forward, but I'm super opinionated after working with knives professionally for over two decades. My experience doesn't equate to right or wrong, but it does give me a lot of data to draw upon therefore developing strong opinions after handling a lot of different knives. I'm going to digress here, BUT people like Shaun (KnifeFanatic), AaronGibson (I'm pretty sure) have handled almost any worthy knife on the CKTG menu, and they both use knives professionally... listen when they speak. Tim, TAZ, has handled massive amounts of knives. Rich, Boar-d-Laze, is a walking phucking encyclopedia with probably twice as many years as me ITK. And there are many more in the mix here, I'm not discounting anyone by creating a short-list; those are just the most present.
Before my mind deviated, I was talking about Steve's point. Short pettys like my Konosuke http://www.chefknivestogo.com/kohdwa151.html
are effectively useless to me... in a broad petty type function, that is. Their function is limited. It's analogous to the Nakiri/Gyuto conversation. Argue all you want, but you can do anything with a Gyuto that you can with a Nakiri; the converse is just not true. I like my Kono120 for things like playing with fruit or cleaning flesh to an extent, but its not versatile enough to be in my daily kit. It's too long to pare, too delicate to bone, too short to mince... its a toy, to me. A tall petty like the Tanaka Sekiso 150 or a Kanehiro 150 is a more versatile tool, and I've said enough on that. Yes, I expound in quasi-absolutes, but like I said... I'm opinionated.
I'm going to add in here, for whatever reason, my daily spread is typically a 250 KS or 270 laser, a 150 petty, and a 95 paring. Yes, I have slicers, and breads, and boners, and blah-blah-blah... but the functional versatility in which is encompassed with the above spread is hard to beat.
Furthermore, I do LOVE the Kanehiros, but I refrained from suggesting them as a Gyuto selection because I always go back to your first thread... void of all the following rhetoric. You were looking at a "high-dollar" Gyuto with a Takeda in mind. If I'm suggesting one Gyuto, odds are stacked hard against it being a clad knife... especially, in a residence! I suggested the Kanehiro G3 as I typically use a petty in demanding quick paced scenarios that don't often allow the time required for carbon care (1), I have never handled a knife with a more perfect ratio of handle to blade size (2), and their G3 impresses me time and time again (3).