Cleaver based knife set question.
After trying a gyuto (takeda) and a nakiri (shigefusa ) for a year and recently getting a similar quality cleaver (Mizuno VC No6) I have confirmed that I am a cleaver guy.
So I now have three knives that widely overlap in functionality. At the same I am also interested in trying new stuff. Therefore, I am considering dropping the takeda or the shigefusa or both.
The only other knives I use are:
* a heavy Shibazi bone cleaver
* a cck small slicer
* a couple of small Henckels parers
Cheap and good enough for the use they get. I think I am covered there.
I am a home cook and cook both european and asian but nothing too fancy. So I am contemplating two simple scenarios:
a) 150mm utility, gyuto, cleaver. So basically keep the takeda or change it for something slimmer and get a petty.
b) 150mm utility, cleaver, suji. Drop both the takeda and the shigefusa and get a 270 suji and a petty.
What do you think? My budget is what I would get by selling the takeda and the shigefusa. I could chip in a little bit more probably. Let's say around 400USD.