Sat Mar 08, 2014 8:32 am
I echo everyone else's remarks here. Your collection is way above beginner level.
If you do a lot of vegetable prep, a Nakiri or maybe even a cleaver.
If you do a lot of proteins, a boning knife, either western style or a Honsuki.
You could make do using your petty for boning, a real boning knife will have more flex, so you
can push it against the bones for cleaner cuts.
For heavy butchering I have seen a lot posted about Western Deba knives.
Thanks for sharing your set.