I'm a home cook who is looking to expand my knife set. My two go-to knives currently are a 210mm gyuto and a 150mm wa-petty. I use these knives 95% of the time and they work great on vegetables and herbs. Lately I've been buying more and more larger pieces of meat to break down for grinding (beef, pork). I have also started cooking more (small to medium sized) fish that I prefer to buy whole and gut and or fillet myself. This is where my two current knives are letting me down. I find the gyuto wide and stiff for most jobs and the petty is very lite and thin and feels too delicate for those jobs.
I am fairly decent at sharpening (on 800, 1000, 4000 grit stones) so I don't believe sharpness is the issue. I believe there might be better tools for the job.
So I am looking for some help/recommendations on some knives. Ideally I would like to (if possible) by fewer, more multi-purpose knives opposed to buying six different knives as I don't have the space for them.
I was thinking:
- 165mm Deba - that can be used on fish as well as poultry and an all around heavier knife
- 150mm Petty/utility - I know it's redundant but maybe something with a western proflie and a bit of weight. This can be used for trimming fat and portioning smaller cuts of beef/pork etc.
- 270mm Sujihiki - I don't own a slicer so this could be used to portion larger cuts of meat that are already trimmed (no bones). It can also be used for slicing cooked meats as well as skinning fish.
Does this make sense or would I be better off with other options?
I would also be open to using semi or full carbon for the above knives as I care for my VG-10 SS the same way (OCD).
Any suggestions would be appreciated.