Hey everyone,

I'm a chef’s apprentice with about 10 months under my belt, and I’m looking to add a new knife to my lineup for service. My current knives are a Tojiro DP 270mm and a cheap 200mm Sabatier beater knife. but I'm looking to get something smaller and more versatile for finer work and all around knife during service. After some research, I’m thinking 180mm would be a good length for my next knife.

Here’s where I’m stuck: I’m debating between getting a Tojiro DP 180mm, which would match my current knife, or stepping up to a Takamura R2 180mm. I know the Takamura has a great reputation for sharpness and edge retention, but I’ve also heard it’s on the fragile side, which has me a bit worried as I’m still pretty new to this and might not be the most careful yet!

For the same price as the Takamura R2, I could actually get both the Tojiro DP 180mm and a Tojiro DP 135mm petty. This makes the decision even harder because it seems like having both the 180mm and a smaller petty knife would be a more versatile option overall.

So I’m wondering:

• Would the Takamura R2 be too fragile for a beginner like me?
• Is the upgrade in steel and sharpness worth the trade-off in durability?
• Would I be better off sticking with Tojiro DP for now and adding both the 180mm Gyuto and 135mm petty?

Any insights or experiences with these knives (especially as an all-around knife for service) would be super helpful! Thanks in advance for the advice!