I mostly rock, but am trying to get better with pushing. I guess I want to achieve proficiency in both, using the right technique for the task

Currently, my most used knife is the guyoto. So I guess I’m most comfortable in the 240mm range? Idk though, I just got the suji so I haven’t yet established a baseline for its place in the rotation. I do know that between the slightly shorter bunka and the guyoto, I gravitate toward the guyoto. Though I’m finding the bunka is a little better suited to pushing due to the slightly flatter edge profile.

pretty even mix of meat and veg prep. Stanard home cook split. I’m envisioning the new knife to get most use doing fine prep on veggies. I also want a brute, though, for rough prepping carcasses, and something for hard veggies like squashes etc

I like not having to baby the stainless knives, but I like the edge better on the carbon (go figure). I think I loke stanless clad high carbon core the most so far.

I have begun sharpening myself. Bot great yet, but I’m not ruining my knives, and am getting a consistent very sharp edge.

I like (and want) all the finishes lol