I need a petty. So begins the fun process of choosing which petty I need.
I'm a righty, pro chef, looking at 150mm blade length (want to do in hand work), the options I mentioned highlight my price points: I'm currently tossing up between a
kato, really want to try out a Kato, but from what I hear the primary cutting performance advantage of Kato's is their grind, which might not make a difference much in the utility work I'd use a petty for. Best to get a large Kato gyuto to experience it properly?
Gesshin ginga, thin and stainless (kind of ideal on paper)
masakage yuki, massive fan of the aesthetics, not sure of reputation
masakage kujira, hot looking knife, sounds like the steel has been treated very well.
sakai yusuke, heard only good things
or a Marko custom...
Stain resistance is a plus but not necessary. My kitchen is so fast paced that even the seconds after cutting an onion are precious (think 17 hours days with no breaks going as hard as you can).
Don't know if I should just go for a gesshin because I know it'll perform and it's priced we'll, or go for a Marko that I'll never want to put down, or jump into a Kato.. How reactive is the Kato?