Over the last 2 years, I received a Global 6" serrated utility knife and a Global 8" chef knife for my birthday. I know people on this forum are not high on Global knives, but I really enjoy using them. I have never used a Tojiro or a Fujiwara Japanese knife so I don't have anything for comparison.
The purpose of my post is that I am looking to round out/upgrade the rest of my kitchen knives. I would like to get Japanese knives (people on this forum are high on Japanese knives). Currently, I use a set of Chicago Cutlery Insignia 2 knives which suck. Anyway, here are my thoughts on the knives I'm thinking about buying.
* Fujiwara FKM petty knife or Tojiro petty knife (shorter than 6"). I would use this to cut small items.
* Fujiwara FKM boning knife or a Tojiro boning knife. I would use this knife to cut around bone, remove skin from fish, trim fat of meat.
* Idahone fine ceramic steel. Honing is important to me.
* Shapton Glass Stone (1000 grt). This will help me keep my knives sharp.
* Long Slicer (MAC or Victornox/Forschner). I would use this to slice meat.
* Bread Knife. I think I might just use the one that came with my Chicago Cutlery set because I only use it to cut bread)
* Fujiwara Santoku knife. I like Santoku knives, but do I really need one?
Do I need all of the knives above? I am merely a home cook with no professional kitchen experience and no training whatsoever. I am willing to learn to sharpen my knives using a whetstone.
Any help that you can provide is great (especially on knife sizes or brands).
