Based on the recommendation of a website of the Haru Cooking School, I decided to buy a standard grade, medium-sized santoku, the most all-purpose of Japanese knives (but you still can't use it to cut even tiny bones).
Armed with this knowledge, I went to Shigeharu, a not very prepossessing shop that is not particularly convenient and where English is not spoken, thus challenging my very limited Japanese.
|Shigeharu knife store|
|Shigeharu knife store display|
|Mr. Shigeharu, nth generation knife maker|
So here's my knife, which I am enjoying immensely. It does nothing that I can't do with my others but when I use it I feel a connection with Mr. Shigeharu and his ancestors that I just don't get from a Wüsthof, Henkels or Sabatier knife.
|My Shigeharu santoku|