First of all- thanks for your other help. I ended up going with the Hattori FH in Cocobolo 240 Gyuto and a matching petty.
I now need a knife (or two) for precision fish and poultry. Im looking for recommendations as the style vary so drastically.
Im looking for the sharpest knife for detailed work on fish and poultry.
I am looking into the high end Japanese blade. But maybe the western handle- looking for pros/cons.
I dont require stainless. A precision knife of this kind, I dont mind the extra care.
What is your absolute maximum budget for your knife? I would like to keep the knife in the 250 dollar range.
As I am moving over to all Japanese type knives (only had a couple before)- I am not sure what shape I prefer. I would like to hear which knives/handles people prefer for this type of work.
(currently I use a custom made blade from the iron range, and I dont like the super thin/pointy profile- feel like a millionaire fisherman- but it was a gift)