It's nearly bubble and squeak
I'm testing my knives on good food today. Potatoes, carrots and onions. What do you call a stew with these ingredients in English? It is called "hutspot"
Can't really go wrong with any of the above imho. At this level, cutting performance is highly subjective and technique dependent.
I've already discussed with a couple of people here what would be a great gyuto that is thick at the spine but thin behind the edge (http://www.kitchenknifeforums.com/sh...in-at-the-edge