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If you believe that your wife would prefer the parring knife then by all means start there. You can always add more later if you feel the need. Rick is right about the Victorinox parring knives, they are low cost and good quality. That is what we have and my wife loves them.
Spend the bulk of your budget on the Gyuto and a few dollars on the parring knife.
_________________ Those who say it can't be done are always passed by those doing it.
And yet another Nakiri used as an aggressive "chopper". I would think this would dull any knife pretty fast. And, I seriously doubt my skill level will ever reach this speed. My wife, on the other hand, will probably master these techniques in short time. And, it is for this reason, why I was inquiring about these folks using their Nakiri as "choppers". If this has merit and somehow compliments the Wa-Gyuto in that each would be used for specific tasks, I will plan for both. If, however, the Wa-Gyuto can do it all, then I have no need for the Nakiri.
I just want to effortlessly cut vegetables and fish versus the arm wrestling we are presently employing with our knife set. This is why I see a 240mm Wa-Gyuto and a 90mm Paring knife being the perfect combination for us assuming the Wa-Gyuto can handle both root vegetables and soft vegetables with equal success.
haha hey guys. sorry been a busy at work and home so not much time to get on. But the two knives are gyuto blue # 2 and the suji is white #2. But yeah I use the suji because it's VERY light and good edge, (not sure how old it is lol) and since I had to do like 8 pounds of mushrooms (wasn't going to bore you with all 8 on the vid wanted to speed things up so to speak haha
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