Yes, really !
I took the board's advise on getting a cheap petty/ paring knife and got a forschner. while its a great value, I just never have any fun with it. It just never quite get sharp enough and stay sharp long enough. So I usually end up deboning chickens with my gyuto and cutting/ peeling fruits.
My question is which petty should I be aiming for? I would prefer stainless steel since I can usually taste carbon steel when I cut fruits.
I am thinking 150mm Kono HD or Yoshikane SKD11 150mm .....
Thanks for your help in advance.