I'm about to put through my order for a Tojiro Gyuto but I'm wondering whether the other types are worth getting? Specifically the petty knife and nakiri.
The petty knife seems pretty cheap so I wouldn't mind getting one but I'm not sure if it'd be useful for someone trying to master the art of Japanese cuisine. The nakiri seems a bit too short to do what it's supposed to but it's very popular so maybe I'm misunderstanding something?
Also how do I maintain these?
General Japanese cuisine/cookware thread I guess
Anyone want to tell me how they do yakitori or smoke their own katsuobushi?