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First things first, presentations :
Sujihiki fujimoto nashiji A#2 270mm Gyuto Sakai Kikumori BH-AS 210mm Santoku Niagara Hamono AS 180mm Petty Miyabi Birchwood 90mm (only bought it because it was 50% off)
I'm a professional cook and this is my small, but expanding Japanese collection of very sharp works of art that I use every day as a mean to fulfill myself and provide for my family. As a sous-chef in a large kitchen, I do all kinds of prep work.
I want a flatter profile next mainly for large volumes of veggie prep. So I've been looking for a nakiri 165mm for my next addition, then Moritakas caught my eye and I saw they make a 180mm too.
They also make a sick kiritsuke AS 210mm with what seems like a super flat profile, I think I'd benefit from a longer blade with maximum board contact.
But then, I also don't have a proper 240mm gyuto, so I'm considering them all.
What do you think about Moritaka? Which should I get next? 165, 180 nakiri? 210 Kiritsuke? 240 Gyuto?
Any other suggestions are welcome too.
You could use a boning knife.
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