I'm looking to buy on or two knives to be used at home (Not professionally)
The idea is that the two should compliment each other and so cover most of my needs in the kitchen.
I want the best, so price is really not an issue. I don't necessarily want the most expensive knife, but I want the best edge so to speak. What I don't want is to buy a knife that I really don't need, so I start out with a few good ones and expand on that when and if needed.
I really like the Japanese style knives and spent some time looking at the Moritaka and Takeda series
I also want learn how to sharpen my knives, and need some tips for a basic starterset of stones.
What i do most is cut vegetables. second is chopping up chicken breast, pork and beef (meat with no bones in it)
First I thought of a nakiri style for the veggies and perhaps something else for meat.
After reading several posts on the forum I now think that the Takeda Banno Bunka perhaps is even more versatile and can be used for both tasks What is your opinion on this?
I also consider the kiritsuke 240. How does that compare to the two others with regards to the need I have?
From what I understand all these type of knives have a relatively thin blade and are not really suitable for heavy duty work.
My heavy duty is limited to the occasional hole chicken and cutting off a fish head or two.
Can some of the above mentioned knives be used for this, or should I consider getting a deba or something similar as well?
I also want a knife to use for carving(roast, turkey etc) and filleting fish. Keeping with the Japanese theme I do consider a sashimi type knife.
There are so meany. Single vs double beveled edge. different length and materials.
it must take a razor edge, be relatively easy to sharpen, and maintain sharpness over time (with normal use). Again; price no issue
which should I choose? If you could narrow it down to 3 or 4 I'd bee grateful