I have a Paring (Kato 80mm), Petty (120mm Carter), and a Nakiri (170mm Carter), and I intend to get a 240mm Gyuto and a 300mm Sujihiki. With this lineup, what would you look for in a Gyuto. I had considered a Masamoto KS, and I'm still on the waiting list, but I wanted to think more generally about characteristics. I like longer knives with a sweeping profile like the KS as I never rock chop. But, given that I have a Nakiri and will have a long Suji, should I think about a workhorse gyuto instead of a laser? My chef's knives so far have been a Henckles Pro-S 8" Chef's and a Victorinox 10" Chefs. All-in-all, I like the 10" best for length, profile, and thickness.
I'd love your thoughts, and it's fine if your recommendations are general (style, thickness, etc) or specific knives. What I have considered seriously so far have been the Masamoto KS, the Toyama, and a Carter Muteki.
Thanks!
I'd love your thoughts, and it's fine if your recommendations are general (style, thickness, etc) or specific knives. What I have considered seriously so far have been the Masamoto KS, the Toyama, and a Carter Muteki.
Thanks!