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the watanabe standard line ajikiri are really nice. They are not thick and heavy like a Deba, but they get really sharp and maintain an edge. I have a 105mm that I really like. You may want something a bit larger, but I dont think you would need anything huge. They are also not very...

I have had a tagine for over a year and have only used it once. I want to play around with it a little this year. I make a mean roast chicken, but I feel like I am only 97% there, so I plan to play around with it a bit and nail down that last 3% to make it perfect. I also want to do a...

I have a kochi 180mm kiritsuke shaped santoku. https://www.japaneseknifeimports.com/collections/kochi/products/kochi-180mm-kurouchi-kiritsuke-shaped-santoku and it is a great knife. Honestly, I find myself grabbing it more often than either of my 240mm gyutos. It is laser sharp, can be used...

I have two different sets a Wustoff 8 knife set that was close to your budget, but without going over. Its all stainless and serrated on one side. They work great and look fine. The others are laguiole (cheaper ones) - also stainless with a serration on one side of the blade. Both work great...

so does that mean that a hon deba would be "better" at breaking down the fish than a mioroshi? or is that splitting hairs? here is what I am trying to get at - since I'm landlocked - all the fresh fish we get are caught. Mostly panfish and catfish. Occasionally, trout. I have previously...

does that mean that the hon deba is only for cutting through the bones and a yanagiba would be used to cut the fillet off the carcass?

I have been doing a dive into Jknives for the last two years and trying to learn about the different type/styles of knives. I have never really looked at the Debas because I live in a land locked area and do not buy a lot of fish that would need to be broken down/filleted, etc. Since I have...

Go to the pro line. He has an 180 gyuto and a 150 petty that you can get all in for under $300. I have the petty and it is an awesome knife - and its razor sharp. I asked him if he would sharpen it for me and he did. I do 90% of my cooking with just those two knives. Honestly, when I use...

mine reminds me more of a double beveled deba without as much height.

I have a 165 Murata funayuki - its between a petty and a santoku. Like you, I'm big over 6'3 with big hands and sausage fingers (all those years growing up on a cattle ranch). I like it a lot, but I don't use it as often as I do a 165 kuraku bunka. I also do not do a bunch of fine work that...

I know how to use a ceramic rod and I know how to sharpen- I just find no joy in it.

Sorry - I should have been more clear. I used a ceramic rod to keep the edge aligned and have the knives sharpened by a professional as needed. Some knives that is once a year, some only every two or three years (knives that I use less frequently). I also always purchase and have the seller...

LOCATION USA KNIFE TYPE What type of knife are you interested in? SLICER Are you right or left handed? RIGHT Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? JAPANESE What length of knife (blade) are you interested in (in inches or...

A couple of times a year I make a roast beef, or prime rib or a pork loin. I am looking for a quality slicer that will allow me to make very thin slices or thicker slices. Something that looks nice/is showy would be nice. I prefer Japanese style knives and carbon steel. Any...

yeah, but I have had knives that stick a heck of a lot worse than others. I'm also looking for something that is better for the rock chopping.

I have one of the Wustof block sets that are SS and work fine. I'm not a huge fan, but they work. I sharpen them myself and can get a good edge, but the time commitment is a little more than I would like. As to Japanese knives, I have: Masakage Yuki Guyto 240 Tadafusa Nakiri 165...

LOCATION What country are you in? USA KNIFE TYPE What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? Chef's knife or a utility type knife Are you right or left handed? Right Are you interested in a...