Okay, i don’t want to sound picky but i am a chef at a high end restaurant and am very picky about my knives. Currently i have a hand made cleaver made in china and the rest i use shun classic. i know that they are available in a lot of places but i absolutely love them for the everyday use in my kitchen. i used one and sold my wustof set to a friend and bought myself the 10′ chef, 6′ wide santoku, 9′ serrated, and 4′ paring knives. these have been great for every use i have ever had…until now.
i would like to start doing some sushi and need to purchase a new knife. as much as i love it, my chef knife will not do the trick here. i need something that can filet whole fish as well as cut perfect slices. i will be butchering big fish (such as halibut) that will require a 300mm knife (11.7′). i do not want to spend the money (about 1000 dollars) unless it can do all this with a right handed bevel. if it can i have no problem dropping the money. i would like to have something made for me from a master knife maker and know it will cost a bit i also believe it can be worth every penny. due to the fact that i am still new to sashimi but have great knife skills, i need to get something that will be useful for both these situations.
please help me with my questions
1. will a single bevel knife filet a large, whole, bone-in fish??
2. what kind of handmade knives are best for someone like myself??
3. are there any websites i can look into for this information??
(please do not reply if you are not experienced with sushi knives and i do not want to hear about global knives thanks)