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Right. Until finding this forum, I didn't know about a Nakiri vs Gyuto v Santoku v Petty. A Petty is nice to have, but I need something at 6.5"+ knife for mostly veggies. It needs to have a durable blade that holds an edge after many sharpenings. The japanese knives on CKTG and WTS are nice...

I found something I like but can’t seem to paste a URL here. Will post later https://www.**************.com/hag3gy21.html

What’s an entry level Japanese knife I can look for? My wife is on the smaller side, so she prefers knives that aren’t too heavy. I figured the 6.5 - 8” length ones are a midpoint

Started a thread over in "The Kitchen Knife" Forum. Thank you both for your input.

Our use is chopping veggies, herbs, ginger, sweet potatoes and the like. No meat, bones, fish etc. I usually get my knives professionally sharpened by a local sharpener once a quarter. The knives are all hand washed, never in the sink with other dishes and never in the dish washer. We use one...

I recently bought two zwilling four stars - a Nakiri knife and a 6.5” chef’s utility during a sale. I’m realizing that money might have better spent on different knives given the kind of usage we have at home. Seeking viewpoints on whether these knives are worth the price I paid and if i choose...

I am seeking advice on zwillings and wusthofs

Wusthofs and Zwillings. Looking for advice