I purchased a Gesshin Ginga 270 Wa gyuto and am expecting its arrival in the next day or two..
I only had a few cheep knives prior to this purchase that I have been practicing sharpening with.
The common jobs in my kitchen that I figure I can't do with that particular gyuto would be separating a chicken (never half the chicken or cut bones just cut through joints) and cutting heavy skinned pumpkin or pineapple. Occasionally I ballottine chicken or French trim a lamb shank but that would occur 5 times a year at maximum.
At the moment I will use the cheap knives I have. What knife would people recommend to fill these roles? Seen as it is a bit of a knife to abuse I don't want to spend big dollars.
- a French or German chef knife?
- wa petty knife?
- the old knifes I have?
- boning knife?
Cheers for the advice.