Most days I really need to crush through a lot of prep and mostly grab a 270 and sometimes a 240 but on lighter days I enjoy using shorter gyutos. I have a fairly nice quiver to draw from because I am more apt to enjoy my job due to the variety of knives I own. I know that it is more practical and expedient to use longer knives but I really enjoy getting out a nice 210. They feel so small and nimble and are fun to see how capable they are. Heck, sometimes I will even stick with a 150 petty to do a lot of prep with. I think this has really helped improve my skills with these smaller knives.
Anyone else grab for shorter knives from time to time?
Cheers,
rj
Anyone else grab for shorter knives from time to time?
Cheers,
rj