Ive been reading over the forums for the past few weeks and decided to buy my first J knife to replace some of my European knives for work. So have currently just bought a Hokiyama tsuchine 240mm Gyuto (which I would class as more of a workhorse feel) a couple of weeks ago shortly followed by a JKC 150mm Petty as well as a Susin Inox 80mm Paring knife.
I have other knives, such as my Wusthof and some victorianox but I don't tend to use them bar my 10" rosewood bread knife which I think is still a great knife for the price. I have a few ideas of which direction to go but would appreciate your advice, the options I see
A) Buy a laser style gyuto 240-270 to handle my more precision work that doesn't involve cutting through tough veg. (Like the look of the Konosuke HD2, as well as hearing only good things about it)
B) A 270-300 Suji (Totally not sure which direction to go with this)
C) Better Bread knife, Eg A Mac
E) Or any other direction you think
Im totally open to all suggestions.
I know you'll inevitably ask these questions so ill get them out of the way. Yes I know how to sharpen a knife, maybe not expertly but I'm always learning.
Western or Japanese handles are fine, and to be honest I'd like to add a J handle to my collection
Would like to spend preferably under $250 dollars on the knife, but I'm flexible.
I use the pinch grip method
My question is, what would guys suggest is the next logical knife to get to expand this quickly growing selection, and what order would you buy the rest of them?
Also any suggestions on where to get these knives would be great as I am from the UK, so can order from america if need be, but would like to keep my options open.
Thank you in advance