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Thanks all, appreciate the recommendations. I'll look over these in the coming day or two and make a decision. F Flash, would appreciate it if you let us know how you get on with the ittinomonn.

LOCATION What country are you in? US East Coast Philly KNIFE TYPE What type of knife are you interested in: Petty 120 or 150mm 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...

That knife looks like its over $300. Not what I'm looking for.

I'd like to pick up a petty knife, and a bit unsure if I should go for a 120 or 150mm blade. I currently have a 180mm Nakiri that I use for veggies, and then a 210mm gyuto for all-purpose. I think I'd use the petty mostly for fruits, garlic, and some delicate veggie cutting. Would it make...

I am having some second thoughts on this...it looks like most smaller 180mm cleavers are intended primarily for vegetables...which might be too similar in functionality to my nakiri. What would I be looking at if I went "up" a level in durability/size?

Thanks for the recs, appreciate it. Is the Misono a good step up on the others? Also, am I ok to work with breaking down chickens/joints with these?

I am looking to buy a cleaver, Chinese style. My wife is Asian and tends to always go for the small cleaver, so I want to get something that we both can use. Right handed, prefer Japanese style handle but that isn't very important. Blade size around 180mm. We'll use the cleaver mostly for...

Thanks, I will check the Hiromoto out. James, have you had a chance to see/use any of these?

Hello, Just found this forum, looks like a fantastic resource. I have been looking at getting a new gyuto, my first Japanese knife. I have found several options that I think would work well, interested in hearing some feedback or preferences. A bit about my preferences: Price: $150-200...