My current knife repertoire includes:
-240mm Asai tojinbo damascus gyuto
-240mm Blazen RyuSen gyuto
-270mm Hiromoto AS sujihiki
-4" Shun petty
-Mac Bread Knife
My question pertains to a butcher knife. Please correct me if I am wrong but I feel like I am looking for a deba? I was looking at the korin shiro-ko or the suisin inox 210mm. I break down whole large fish and lots of poultry and fowl on the daily. Is this what I am looking for??? and if so do you recommend these knives or something different and why? Any information here would be greatly appreciated. Thank you for all you do, and thank you for your time.
