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?
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?