After much research and deliberation I have decided to purchase my first (or at least first decent) Japanese knives. I'm going with a Fujiwara FKM chef's and petty. Right now I am more of a hobby cook than aspiring professional like I used to be so I think the Fujiwara offers the best blend of affordability and reasonable performance that I'm looking for. They will be replacing a Global 8" G-2, which was an impulse buy that I'm not very pleased with, and a Forschner Rosewood 6" boning knife. I also have a 10" Dexter bread knife and a Forschner paring from my school days.
As far as sharpening goes, I'm planning on going with an Edgepro Apex 3 kit, as I lack the drive and patience to learn how to freehand sharpen. My knife skills aren't stellar but I'm very competent with the different grips and cuts. All of these things I plan on getting from Chef's Knives to Go.
My main point of deliberation is what length to get. For chef's, I've always used an 8" and am very comfortable with that length, but I've never used a longer knife. I can't decide if I should go with the 210mm or upgrade to the 240mm. As far as the petty goes I have no clue what length. I have never even held one. What is the petty even best utilized for? From my research it seems like the petty is the best for doing whatever the chef's can't do, which is my reason for purchasing one.
Thanks in advance for any input,
- Alton Brown