I currently have a fairly nice collection that I am happy with, but I'm always looking to pick up some new tools, so I'm planning on getting a some new knives in the coming months.
First, I'm looking for a knife to use while on the line during service. What do you pros prefer to use? I'm leaning towards a short suji/long petty. I hear they are pretty common to use on the line, and it makes a lot of sense. Currently, I mostly use a 270mm suji or sometimes a 150mm petty. They are both good knives, and they work, but sometimes the suji feels a bit too long, while the petty is too short. Ideally, I'd like to split the difference with a 210mm suji/petty.
So, the qualities I am looking for include:
Stainless/stain-resistain/I want to cut limes with it Steel
Thin and light
Fairly hard steel that can be maintain on a rod (smooth/ceramic) and not too chippy
$100 max, less if possible.
It's going to take abuse and get sharpened a tone, so I don't want anything like a $200 Gesshin.
It seems pretty hard to find this particular size/shape, but the two I've been looking at are:
Hiromoto G3 at JCK for $105
Tojiro DP at CktG on sale for $70
The Tojiro is vg10 core, so since it's clad, I'm assuming it's a bit thicker/heavier than the Hiro. I'm leaning towards the Hiro for these reasons. Does anyone have any experience with either of these? Or any other suggestions would be great, as I've said, I've been having a tough time finding these.
Also, I've recently started butchering, mostly chicken, duck, and maybe lamb shank. I originally purchased my petty (a Misono 440) thinking I would use it for butchering as well, but it's so thin, light, and expensive, I'd hate to ruin it and would rather save it for veg, citrus, and delicate work.
When I finally started butchering, I got myself a Fibrox 6" strait stiff boning knife. It works fine, and the shape is fine for the job, but it is tough to sharpen, and I clearly see why many people use a petty. So, I'm in the market for another 150mm petty. I don't have many requirement for it, so long as it's cheap. Other than that, steel on the softer side and stainless or carbon, just not a smelly carbon like the Fujiwara FKH. So, right now the best option seems to be the Fujiwara FKM for $45. I don't see why it wouldn't work, and the FKM seems to have a good rep among the cheaper knives. Any suggestions or input would be appreciated.
Thank you in advance.