What is the difference between white and blue steels in real world applications?
The knife types - Deba / Funayuki / Bunka / Usuba can you tell me a bit more about them, and when would use them please? And why they are suited for that task compared to say the gyuto or nakiri please? I like the form, they do seem good, but from some of what have read, i.e. the Funayuki some sites were saying was thinner and not really recommended unless had a lot of time using knives, since was easy to break.
About myself - right handed, home cook, do a lot of veg, some meat, no deboning / breaking stuff down. Fiance only eats fish, so when do buy meat, its in small portions usually done by the butcher. Looking for durability and ease of use, as well something that is amazing at what it does and lasts a long time.
Knives looking at right now would be to complement / replace the ones I have
Still waiting for the Kahetsu 210 from you, which should be a big help to what I have.
Have a santoku and a nakiri from Masakage - not sure if its the VG-10 line or the Carbon, have a feeling its the VG-10. Just been having a lot of problems with those two for staying sharp. Was getting about 3 hrs of decent cutting then they would go dull.
Looking at getting either one - two knives, budget $500, after that will not be able to get any knives for awhile, so want to get the best choice.
Looking at these knives.
Was debating the 240 mm Kono HD2, but since have the Kahetsu coming, think that might be to much of the same thing.
Konosuke Fujiyama Gyuto in a 240mm, Really like the profile of this knife, I don't know a lot about the different types of metals, just don't want to make the wrong choice. Just get confused when people hype blue #2, then white and back and forth. So appreciate your input.http://www.chefknivestogo.com/suhokaus21.html
The Susin Inox Honyaki Usuba
A Takeda Nakiri or Gyuto.
Fujiwara Nashiji 165mm Nakiri
Shiro Kamo R-2 Nakiri
Kono Nakiri - Either the Fujiyama or the HD2
if theres a different knife, or knife type that should be looking at, would be interested in your thoughts.
Also lastly, what would you recommend for flattening the EP - Shapton Glass stones? Heard good things of the Atomo plates, just not sure what size to get.