Backstory is, since leaving school I've been working in a cafe as a kitchenhand doing prep, plating and have been getting much more interested in food and cooking generally, and am saving to go do a culinary course; And so am finally looking to get my own knife. I don't think I'll take the knife(s) i end up with into work at this stage, mainly because the ones they have there are passable, and make for a good incentive and practice for my sharpening skills. Admittedly all they have is a seriously dished finishing stone, but hey... gotta start somewhere, right? Also I really need a knife for home, as the place I'm renting only has a shitty serrated unmentionable that is... well... just that!
Anyway. I'm looking for a Gyuto and possibly a paring knife as I get more into cooking at home, and also some sharpening accessories.
So, Running through the list and any additional stuff:
I'm Right handed, after a Gyuto and maybe a petty/paring knife. Size wise, i guess towards the shorter end on the Gyuto, (210-240) as the knives I've been using at work are mostly shorter, and though I've heard bigger ends up being better as you warm to it, It seems a little intimidating at this point to jump right in the deep end.
As for Carbon v stainless, I'm not really fussed. I'm not sure how much work a carbon ends up being, but I tend to take good care of my things, so if there's one that fits the bill I'd be up for it. (perhaps with a few tips as to care/patina/rust etc.) As for style, I'm definitely after something that I find attractive (as that makes up some of my ongoing satisfaction with a purchase :
)so I'd lean towards a Japanese style handle, and the only japanese handled blade i've tried (a shun) was quite comfortable (aside: i have large hands with shorter fingers).
How much do i want to spend? This, i think, is variable. For the both of them, something in the region of $400-450 would feel reasonable, and i'd suspect the large share would end up on the Gyuto. Though if there's something that just happens pushes it a little out of that price range, (notably something that looks gorgeous
)I'd definitely consider it. As for sharpening, I do know how to do it, (the videos were great by the way, Mark!) but am still definitely an amateur (3-4 months), and have only sharpened the likes of Victorinox's and no japanese knives.
Anyway, thanks in advance for your time, and hit back with any questions or suggestions, as they'll be greatly appreciated!
[Edit: I live in Australia, If that changes anything!]