Hi all,

I’ve been thinking about getting a new knife or two recently and I was looking for your advice to fill in some of the gaps in my current set of knives. I was thinking about a petty and/or a bunka.

I currently have a 240mm Dao Vua carbon spring steel Gyuto, Victorinox Fibrox 8”, and some cheap smaller knives.

For a petty, I don’t use a smaller knife a ton so, I was thinking of this Tojiro that I see around this sub a lot. https://www.chefknivestogo.com/topakn12.html

I was also looking for a bunka for the times when I would want a smaller knife. I prefer using a big knife for most of the things I do, but there are times when I wish I had a solid Bunka like when I’m cutting onions. The 240 is just a little too long when I’m using the tip when making my with the grain cuts when dicing.

Preferences: Handle- octagonal

Steel- I was thinking a stainless steel because I will probably mostly be using this to cut onions (sometimes lots of them like for onion soup) but I’m open to semi-stainless or carbon if you don’t think I’ll have problems discoloring onions or with rusting from the acidity of lots of onions.

Geometry- laser-y so I don’t have wedging but not too delicate.

Region- US

Budget- $200-ish USD

Thanks for all the help! If you have any questions, feel free to ask, I’m sure there’s lots of info I forgot to add.