Hi guys! I'm back in the knife forum again...which means I've been getting the itch to get a new knife. Since I generally work quite slowly I don't plan on purchasing for a while...but would like to do my homework now.
I've been kicking around the idea of getting a yanagi. I currently have my Masamoto HC gyuto and love it! All other knives that I have simply aren't in the "keeper" category. I hope to replace many of them eventually. To sharpen my knives I use the EdgePro Apex with a decent set of waterstones.
I'm looking for a knife that will fit well for slicing duties. This would include cutting sashimi and rolls, but also possible meat duties as well. If this is overstepping the purpose of a yanagi let me know.
I enjoy both eating and cooking. But it looks as if each new kitchen knife that I buy will be used for it's primary function as well as a hobby within itself. I haven't used a Japanese style knife yet, but I would like to look to that for my next knife...a slicer.
I'm unsure what would be a suitable size. I've seen it stated that the longer you can get the better, although it takes more skill. What's the point you want to go to? I'm fairly used to using larger knives but I don't want to get something that is far outside any skill level I may acquire with its use.
My price range? I'm not quite sure. I'd like to get something that I won't have to replace as my skills improve. But understanding that I'm not going to be spending a fortune on a single knife. A good friend of mine has a brother that live in Japan (not sure where), if that may increase my choices let me know.