What should my next knife be?

[Radar53]

The dates on this thread seem to be all over the place.

As a dyed-in-the-wool Shibata fan-boi, I like the Taz's Shibata suggestion, as all the hype around these knives is not misplaced.

Also, I have the Shiro Kamo that Jeff refers to. It's certainly got a real in your face, look at me persona, but it backs this up with true performance and ease of sharpening.

[ex1580]

Another option is a Funayuki. They comes in single or double and usually around 165mm-180mm. I have a couple double bevel ones and when cooking smaller quantity, they work really nice for quick prep. Tall enough for knuckle clearance, a fairly flatish edge profile, but a pointy tip for more precise work. You could get a single bevel one to see how you like single bevels:

https://www.chefknivestogo.com/iswh2fu16.html
https://www.chefknivestogo.com/ki18fubl2.html
https://www.chefknivestogo.com/sawh2fu18.html

What is a good use case for a single bevel multi purpose knife like a Funayuki or Gyuto? I think that the Ishikawa knives look really interesting but not sure why I need one. Extreme cutting performance, yes, but using a thin white #2 steel on my cutting board? It's been a head scratcher for me.

[taz575]

Cutting low or soft ingredients works well with a single bevel where there is less chance of wedging/steering until you get used to the single bevel. Slicing down chicken breast, steak or pork, peppers, mushrooms etc for fajitas with a single bevel can be nice. Thinly sliced onions takes a little getting used to with a single bevel. I prefer double beveled knives by far, but there are some good uses for a single bevel if people want to try then.

[ex1580]

The only other single bevel knives I have are Kanehide and they steer like a bread knife, haha. I might have to try one of these others. Thanks!

[Kerneldrop]

What is a good use case for a single bevel multi purpose knife like a Funayuki or Gyuto?,,,

To either learn a new sharpening skill, or because you are a knife enthusiast and want to have a single-bevel.
Like Taz said, there's some tasks where a home-cook would pick one when given the choice.
I have a ~$20 Chopper King single bevel. I use it to cut chicken and whatever else.
I don't have a cooking style where one is beneficial.
I mainly got it to just to sharpen a single-bevel and play around with it.
But then I learned not all single-bevels have the same or even similar blade geometry.

[Mowgface]

Were I you, I think I would find a yanagiba, or a 210 petty.

I’m no pro, so shorter Yanagis work for me.

I also see you don’t have 37.5 Gyutos, so you should work on that.