After much lurking, I bought a Konosuke HD 240mm Gyuto a year ago based on recommendations on this forum. It was an awesome purchase that has substantially increased my enjoyment and speed of food prep. Just recently I lost access to all my other kitchen knives and have been rebuilding a full collection. I just bought a Tojiro 80mm paring knife, which suits me very well for all handheld work (and happens to enable an easy pinch grip, due to a gap between the handle and the start of the blade).
I don't feel those two knives really suffice as a complete set, though, and this is where I've encountered a conundrum. There are some situations where I feel the gyuto is way to big (or, being semi-stainless, a little too tempermental), and the paring is unquestionably too small. Working with meat, cutting fruit, occasions where I'm doing only one small task instead of prepping a mountain of veggies for a full meal in particular. So what do I fill this gap with?
Apart from your gyuto or cleaver, what do you all use the most on your cutting board?
I just bought a hiromoto 120mm petty, hoping this would fill the gap, but I find it a bit too small. I'm unable to find a comfortable way to use my pinch grip on it without the constant threat of cutting my index finger. To this point, all my knives are western handled, and I had been hoping to stay in that category, if only for appearance's sake (I have my knives hanging on a magnetic strip, somewhat on display in my kitchen).
So i'll be returning that, but what do I replace it with? A 150mm hiromoto or masamoto? Wa-petty knives seem like they're more conducive to a comfortable pinch grip, but I have been a bit leery of going to that type of handle. Other options?
As an aside, I think a bread knife is probably another must-have kit addition. Any recommendations there?