Knife recommendations; Re-fitting a professional kit
What type of knife(s) do you think you want?
I'm looking to buy several knives to expand and/or replace some knives in my kit. I'm leaning toward Masamoto (KS and KK series) as the company seems to find a nice balance between affordability and quality. Also quite happy to take on the extra "loving" required for carbon steel.
In particular I was looking at
a 240mm Gyuto for general use (herbs, large dice and other misc jobs)
a 270mm Sujihiki or Yanagiba for meat/fish slicing (raw, cured and cooked) suitable for cutting cured meats <1mm
a ???mm (Kama?)Usuba for detailed cuts, brunoise, julienne or any slicing usually done with a mandoline
a 120mm-ish Petty for trimming meats, boning out chickens/fish etc and various paring type jobs.
Why is it being purchased? What, if anything, are you replacing?
Will be replacing an Icel 240mm Chefs knife, a Victorinox boning knife, a Mundial 240mm slicer and a Victorinox 200mm Chefs knife, Icel Chinese Cooks knife, Victorinox Santoku.
What do you like and dislike about these qualities of your knives already?
Aesthetics- Not really much of a consideration
Edge Quality/Retention- except for the Mundial all knives do not really get or maintain much of an edge
Ease of Use- Blades do not maintain a very sharp edge and I am constantly required to "touch up" with a diamond steel during the course of a shift.
Comfort- Due to long time use all of these knives aren't uncomfortable.
What grip do you use?
What kind of cutting motion do you use?
Depending on job to be done I pretty much use every motion.
Where do you store them?
In a Knife Case.
Have you ever oiled a handle?
What kind of cutting board(s) do you use?
Wood at home, Microban Plastic at work
For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing?
I have been using a diamond steel between sharpening on an oilstone, but i'm looking to change.
Have they ever been sharpened?
Every two-ish weeks
What is your budget?
Less than $1500, preferably closer to $1200
What do you cook and how often?
I cook everyday at home or work, using a whole range of cuisines and ingredients.
Special requests(Country of origin/type of wood/etc)?
Preferably Japanese, nothing too flashy.
Thanks for any help that anyone might give, I have been changing my mind on these for the last couple of weeks and it's driving me crazy. I really need a set of knives that will last me a very long time, be completely trustworthy, and stay razor sharp. I will also be getting a couple of waterstones to replace my current stone I was thinking of the #1000/#4000 combo and #6000 polishing.