well, its been so long since ive asked for knife suggestions but i thought i would get some insight on what other people use.
im starting a fish-monger job in the next week doing lots of fabrication, delivery, and sales. because our business is only 2 of us we will be able to provide the best possible quality for fresh fish and lower prices than the bigger companies here. our market is almost entirely fine dining establishments so the fabrication has to be on point. this brings me to my dilema. im looking for a replacement for my 150mm sakai takayuki gc petty. in my restaurant im finishing up in i have used it in chicken, goat, lamb, pig and fish fabrication as well as cleaning up ribeyes, strips, tenderloins etc. i really love having a petty for all this. i use it on smaller fish and to take out the belly of larger fish. it works well as a utility knife and works well with my other three knives which are my 270mm HD gyuto, 210mm blue 2 mioroshi deba, and 300mm white 2 yanagi all konosuke
so my debate is between a white 2 and stainless along with the 180mm or 210mm size. im leaning towards 180mm but i would like the sujihiki profile which only seems available in 210mm petty knives. most 180mm ive seen look like paring knives not petty knives. as far as the steel, i prefer carbon all the way. i am not a big fan of stainless especially in this case. i have heard the line knife chat here and think that would be one of the acceptable places for stainless for me. i am not completely decided on steel yet but would love some input anyone might have on makers.
right now ive been thinking about the gesshin ginga, tadatsuna, and possibly going with all konosuke and getting an HD. id really like to stay under $200. that konosuke will put me over though because ill have to get the ebony handle to match the other three
thanks in advance