While my 10" chef's knife does a fine job, I find for more delicate slicing work it is a little large, and perhaps a thinner japanese knife would work better. So that brings me to the question. What is your preferred knife for fine thin slices of tomatoes or potatoes? I was thinking possibly a 150mm petty would be perfect for this but since ive never used one I really have no idea. I have also been fooling around with the idea of a dimpled petty. I am leaning this way just because of the limited santoku use I have had. The thin slices not sticking to the knife is nice. Any thoughts, opinions, suggestions would be much appreciated.