2018 Holiday Recommendation Megathread

Hi, I'm almost into my third year in sushi and I'm still learning a lot, but I feel that my Tojiro DP 240mm Chef knife is not enough for me anymore, I used it learn about sharpening along with a Tojiro Nakiri DP 185mm for fun. After seeing so many chefs with different variety of knife and handling my own Tojiro for so long, I am confident my choice of chopping style and preferred weight, I'd like help finding a good Kiritsuke that is able to retain sharpness for at least the whole week until honing, I will be cutting rolls with tempura and general vegetable sushi prep as I don't want to bring out the Nakiri much more, I'm also looking for a flat belly, single bevel Kirisuke that is weighted towards the blade and a saya with that. I would want it less than 240mm as I don't really use the whole knife, Thank you.

Also would a bunka fit this role?

  1. Style? - Japanese
  2. Steel? - Best performance/edge retention
  3. Handle? - Japanese octagonal
  4. Grip? - Pinch
  5. Length? 180mm / 210mm
  6. Use cases? - Cutting rolls and other vegetable sushi prep
  7. Care? - Whetstones
  8. Budget? 200-300$ CAD flexible for very good options

I'm also looking for recommendations for a small duffel bag? I usually bring my shoes, knife roll and a few couple other stuff as I work in multiple restaurants. Also right now I have a 1000/6000 Stone, I'd also like recommendations about which stones for good prices.

/r/chefknives Thread