First time caller, long time listener.
I'm looking for a knife (or maybe this needs to be divided up between two knives) that can essentially be my go-tos for daily prep at a high end restaurant. I need a knife(ves) that can brunoise garlic and dice kohlrabi. I want a knife that can do finesse work, but one that I don't feel terrible about chopping carrots with.
Here is where I'm at. I have two gyutos, one a 260 and one a 270. One is a UX10 that I bought 5-6 years ago which I have never really loved. The other is a custom that is made from 1095 carbon. I love that one to death and it takes an amazingly sharp edge...which is gone after two bunches of chives. This knife has largely shaped how I think about carbon such that know when I see a carbon knife I think that it'll get sharp, but not retain it. I also want this new knife to be shorter--thinking 190-210. I love long knives (clearly) but I don't want to try to be doing tip work with the tip 10 inches away.
My original thought was to get a santoku. I had always dismissed them as not really having a place in a professional kitchen, but figured that maybe this is exactly the type of scenario where it made sense. Was thinking about either:http://www.chefknivestogo.com/hisakn19.htmlhttp://www.chefknivestogo.com/richmond1.html
Then I thought that maybe I should get a 210 gyuto and am between these:http://www.chefknivestogo.com/riar21.htmlhttp://www.chefknivestogo.com/rikoaosu21gy.html
Then thought may be best to get one of those and a new petty, and am deciding between:http://www.chefknivestogo.com/riaosulape16.htmlhttp://www.chefknivestogo.com/rila18pe.html
So questions are:
1. Santoku vs smaller gyuto?
2. Which of these knives is best?
3. What else should I be looking at?
4. Does aogami super have edge retention on par with AEB-L? Is there another petty I should be looking at?
Also, the pre-requisites
1. Are you right handed? Yes
2. What type of knife are you interested in (gyuto, nakiri etc..) Gyuto, Petty, Santoku
3. What size knife are you looking for? 190-210
4. Do you prefer carbon or stainless steel? Depends. Willing to do carbon if edge retention is on par with the stainless.
5. Do you prefer a western handle or a Japanese handle? Open to either.
6. How much did you want to spend? Ideally keeping knives under $150. This will not be a trophy knife. Pure functionality.
7. Do you know how to sharpen? Yes