Last month I purchased my first Japanese knives (western style) with wedding gift money from Korin. Now I see they are running a 15% off promotion this month and I feel the strong urge to go and buy more knives (maybe tomorrow on my day off!)
I purchased a 210mm gyuto and a nakiri, both of which I am loving (though since I tend to cook a lot of vegetables for dinner, the nakiri has gotten quite a bit more use than the gyuto so far).
I'm thinking for my 3rd and 4th knives of getting: a 15cm petty and a honesuki/boning knife.
I typically cook a whole chicken once a week (I remove the wings with a paring knife and cut the backbone out with shears), but would like to start breaking down chickens more (you can only eat so many roasted spatchcocked chickens!) In particular, I want to learn how to debone chicken thigh meat, but retaining the skin.
I don't cook much fish at home (limited access, basically).
Talk me in or out of a petty and honesuki? Am I overlooking a type of knife I should get before these two? Not really looking for specific recommendations since I would be shopping in-store at Korin and going with what feels best in hand.