In seven series that sell both, the honesuki is 23 to 120g heavier than a petty of the same length and costs more. What each knife is for, and which to buy.
Of 48 honesuki at Hocho-Knife, only 10 are double-edged and neither left-handed one was in stock. Which to buy for a right or left hand, carbon or stainless.
In seven series sold with both shapes, the bunka weighs 18 to 63g less than the nakiri. What Tojiro says each knife does, and which one to buy first.
Sujihiki or gyuto? In two Sakai Takayuki series the 240mm knives cost the same and the sujihiki is 80g lighter. What Japanese makers say each one is for.
A 210mm gyuto and a thin Chinese cleaver are almost the same length, yet one weighs 180g and the other 370g. What Japanese makers say each knife is for.
Nakiri vs Chinese cleaver: a thin Chinese knife weighs about twice as much, and Japanese shops sell it as the one knife for everything. Weights and prices.
A Japanese maker calls the cleaver close to the deba. At one shop a 150mm deba weighs 230g and a cleaver 685g. Which to buy for fish, bones and vegetables.
Japanese makers call the honesuki and garasuki one design in two lengths. In one line the 180mm garasuki is 350g against 155g. Which to buy for chicken.
Tojiro filleted a small horse mackerel with a santoku and listed two steps where a deba did better. What each knife is built for, and which to buy first.
A German fillet knife is 1mm thick and about 145g. A deba of the same length is 320g. What a Sakai shop says the weight is for, and the lighter deba types.