So heres the dilema, my main/only gyuto is a 240 tanaka r2 which has a pretty rounded profile which is ideal for rock chopping. More and more nowadays, i find myself push cutting veg, especially for salad mixes and small veg prep. To be honest the tanaka isn't ideal for this sort of thing so i was thinking of getting a smaller flatter profiled replacement.
Some carter nakiri's have taken my eye as i tend to go for western handles but is it wise to have a carbon core when i would be cutting so much acidic veggies? And my main niggling question is: is a nakiri even the way to go? I hear little mention of them on the forum compared to other knives.
Should i perhaps go for a santoku to fill my gap or even a flat profiled 210 gyuto? I only currently own two knives after having a large clearout and my tactics are to buy the perfect knife once so it never gets replaced. So what do you guys think? Nakiri or other?