My Kershaw fillet knife finally arrived. It turns out that while Kershaw's headquartered here in Oregon, the knife's made in Japan. Oh, well. It's as nice a knife as I hoped for -- good comfortable grip, incredibly flexible blade (inportant in a fillet knife), solid feel. The scabbard that came with it is obviously for use by sportsmen and fishermen -- it's plastic with a drainhole. It's a bit bulky for my knife bag, but not impossibly so.
But that brings me to the bleg/query portion of this post, and it's directed at any fellow culinarians/cooks/chefs who might read this blog.
It's going to be a while before I am in the market to buy another knife, but when I am, what should I set my sights on next? Bear in mind that I'm still in school, and I don't expect to be put in a position to specialize any time soon, and while my passions lie in the area of meat cookery and charcuterie, I am trying to develop as a good all-around culinarian. Here's what I have in my kit so far:
Messermeister bird's beak paring knife
AvantGarde Pro 3" paring knife*
Wusthof 4" chef's knife
AvantGarde Pro 6" boning knife
ChefWorks 8" chef's knife*
ChefWorks 9" serrated bread knife
Kershaw 9" fillet knife
Forschner honing steel
*The "AvantGarde Pro and ChefWorks brands were the knives that were issued in our kits when we started school. They're not the big prestigious brands, but they're quality knives -- forged in Germany and assembled in China. They're all full tang, X50 Cr Mo V 15 stainless.
I was thinking that eventually I'd like a big gun -- a 10" chef's, but a cleaver or scimitar both seem like good choices too, especially considering my interest in charcuterie and meat cookery.