I'm pretty new to all this kitchen knife stuff. I recently migrated over from the straight razor forums.
I want to start with a gyuto and petty for now. I figure that I don't slice enough meat or fish to justify a suji or yanagi. And I won't need a honesuki/hankotsu since a petty can probably handle any minor chicken boning, right?
So I have the gyuto figured out and now I need help with the petty. I'll write my thoughts and then maybe you guys can give me some feedback. I figure I could pick up a cheaper, smaller petty like a Carbonext, Fujiwara FKM, or something like that. My gyuto will be carbon, so I'd like to try something stainless/semi-stainless for the petty since I haven't tried any Japanese knives, yet. The other option for the petty in my mind is to go for something really nice. The options I've thought of are 210mm Konosuke HD or 210mm Suisin Inox Honyaki. I haven't tested enough to know what I like or don't like, but I figured that given the high praise both these lines get (Konosuke HD and Suisin Inox Honyaki), it'd be a pretty safe bet if I ended up choosing one of them. What do you guys think? Would it be worth it for me as a newbie to pick up one of the two more expensive knives or should I wait and experiment with a few cheaper ones?