Right now I just have my 9 1/2 Carbon Gyuto, A Petty(5 inch I think? I never use the thing), and a paring knife. I want to add a smaller knife since I figured it might be more spacially friendly on my small line, but I'm not sure if I should try something different or stick with what most pros seem to consider "functional"
I work primarily with asian food so I figured the shape of a santoku would probably useful for what I do at some point, but most sites seem to just insist on the chefs over and over again. Does the shape seem to help with specific tasks at all? What are your guys experiences with both?
if it matters, I'll be going with a 7 Inch Hiromoto if I go with the Gyuto, or a 7 Inch Carbon Misono if I go with the Santoku.