Hey Ray,
I for one am very much aware of the hardness of the steel in my kitchen knives and use them accordingly.
If I’m cutting into a rough pumpkin, a water melon or a rough cabbage head I’ll definitely use one of my Wüsthof or Zwilling knives and not one of my harder more brittle Japanese high rockwell knives.
For general use I do rotate my collection of knives for the fun of it, but find myself more and more often just using my Gyutoh/Chef’s knives and a tournier knife.
I like a pointy knife, and always miss this when I’m using a Nakiri and to an extent a Santoku (which has a more soft point)
I’ve played around with my Wüsthof Chai Dao for some months now and it’s good fun, but it doesn’t give me nearly the same versatility a Gyutoh/Chef’s knife does.
I still enjoy my large collection of kitchen knives, but I may end up selling the knives I don’t particularely find gives me anything extra performance wise.
