This is my first post - I'm so excited!
I'm a homechef and have been using the Shun classic Chinese vegetable cleaver DM0712. At the time I didn't know about knives and it was a good deal. Now after a few years of using it, I am in love with the geometry but recognise that it is not the sharpest knife. I do however sharpen it myself now with whetstones.
I use my cleaver for 90 percent of all my kitchen tasks. The only thing I'm worried about is using it on hard objects like bones, lobster shells etc. So now I take out a cheap Kiwi brand cleaver for those tasks. My only other knife is a Herder carbon steel paring knife.
So I'm thinking: I can either add one or two knives to complement my Shun for heavy duty cutting tasks, like a honesuki or maybe even a gyuto? I've been doing some research and then I'd probably go for Masamoto VG.
Or I can improve upon my Shun by going for a Sugimoto cleaver (in the small size) or a Takeda banno bunka. But can I use this for cutting up a chicken carcass? So do I then still need to get a honesuki?
In the end I see myself owning (or at least having tried) the Sugimoto cleaver and/or the Takeda. And perhaps owning a few Masamoto VG specialty knives. So this whole exercise might be futile anyway.
But still, anyone with strong opinions on how to progress from my Shun?