Hi, I am looking for advice in purchasing a primary use chef's knife and was looking at 240-270mm WA Gyutos and Kiritsukes in the ~$300 price range (max $400). I am not working as a professional chef but occasionally do popup dinners for 40-60 people, have monthly course dinners with friends, and cook daily (so I would say it will see heavy home use). As for my technique, I am classically trained in French cuisine, but every year for the last 10 or so years I set a goal to learn a new ethnic cuisine so my technique changes often.
I currently use a Shun 8" Classic knife for basic utility. I also have 270mm Yanagiba, 150mm Honesuki, 180mm Funayuki, 6" Shun utility, and 3.5" Shun pairing. All functional but not up to the par I would like. I have had difficulty making precision cuts for presentation. I frequently am making sashimi and nigiri cuts but the Yanagiba isnt capable of making paper thin cuts. I also would like to do carpaccio and charcuterie, if possible.
All my current knives are stainless steel, except for the Yanagiba which is high carbon. Ive had the knife for 3 years now and feel moderately comfortable with non-stainless steel knife maintenance. With that said, I dont have a preference with either stainless steel or non. I sharpen my own knives with 6000, 1000, and 600 (I dont use the 600 often) grit whetstones and feel very comfortable sharpening double beveled knives, but not great with single beveled. I actually find knife maintenance relaxing so I dont mind a knife that needs a lot of TLC.
I plan to add a 300mm Fuguhiki and 165 Nakiri knife to my collection within the next year, but first I want a great primary knife. I think the 8" Shun Classic is too short and used my friends 10" Shun Blue Kiritsuke which I liked a lot, eventhough I understand that its double beveled unlike a traditional Kiritsuke. I narrowed down my selection to a few standouts but please let me know if there are any better options.
Konosuke HD2 Kiritsuke/Gyuto 270mm ($320)
http://www.This Site Not Allowed Here.com.com/kohd2ki271.html
Kurosaki AS Gyuto 270mm ($270)
http://www.This Site Not Allowed Here.com.com/kuaskugy27.html
Gesshin Ginga White #2 Wa-Gyuto 240mm ($265)
Shiro Kamo R2 Gyuto 240mm ($260)
http://www.This Site Not Allowed Here.com.com/kamo.html
As I liked the Shun Blue Kiritsuke, would the Konosuke HD2 Kiritsuke/Gyuto be a good choice as a primary knife or would it be redundant with the knives I already have and/or plan to get?
Also I have done very little research into Fuguhiki and Nakiri knives. Are there any reasonably priced standouts? I can probably spend $500 now if its for 2 knives (including the one primary). Thank you in advance for any help.