I am a very amateur home chef, but love to cook and love quality. I am geting a new blade for christmas, and want to direct my wife to the best fit for what I need want.
My current set are some machine shop sharpened lamson goodnoughs (i live near their mfging, supported local)
My thought was to get one nice blade for all around use, which steered me to a gyuto. From everything I have researched, I have found the masmoto vg 10 210mm to be the choice.
BUT THEN, I saw a nakiri specializes in vegetables, and the majority, probably 80-90% of my prep is veg, should I now make this my choice? I do not want to overcomplicate or overthink, I have basic but pretty good and quick skills with a chefs, is there a big adaptation to skills with a nakiri? Will I make cleaner chops for things like garlic or poblanos where I want a fine dice?
Last, I see the masmoto gyuto I picked seems to have a great overall reputation, is there a go to nakiri that is equally idolized for a similar approx $200 price tag?
And lastly last, I plan on purchasing whetstones to sharpen, saw all the merchandise on JCK, and like what I see, is this a good source for stones as well?