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Thread: Chef knife advice

  1. #1

    Chef knife advice

    Hi knife loving community!
    Ive just start a new job in university kitchen so the food preparation levels are high and I'm finding my current collection it's cutting it in one particular section ROOT VEG (Butternut Squash Celeriac etc). I don't own a Chef knife/gyuto so I am using my Global Nakari for most of my prep which isn't ideal.
    Looking for some guidance, recommendations, and your own experiences.
    So far I've looked at Wusthof IKON (20cm), Misono ux10, Tog and Hattori FH.

  2. #2
    Senior Member
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    Butternut is the devil. If you use a peeler, you only need to make 3 knife cuts through the skin part (top, bottom, right at the neck). The rest is easy.

  3. #3
    daveb's Avatar
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    There's a "first knife questionnaire at the top of this forum that will allow you to receive advice tailored to your requirements. In the interim suggest you look at Gesshin Italy and stainless Itinommon (sp?). Both excellent values, excellent knives.
    Dave
    Older and wider.

  4. #4
    Quote Originally Posted by daveb View Post
    There's a "first knife questionnaire at the top of this forum that will allow you to receive advice tailored to your requirements. In the interim suggest you look at Gesshin Italy and stainless Itinommon (sp?). Both excellent values, excellent knives.
    Thanks dave I'll look into those knives.
    Sorry to waste time I'm new to site, I'll check out that thread on advice.

  5. #5
    Sorry dave I can't find the "first knife questionnaire " thread?

  6. #6

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  7. #7
    Uk but the Internet is wonderful.
    Right handed chef knife 20cm (8") blade should do
    Stainless steal due to work load
    Daily kitchen prep
    Preferably western handle although I've never tried anything different
    £150 would lead to a the end of my relationship with my lady.
    I whetstone sharpen every other week and steel hone daily. (Getting good at it now).
    Thanks for help!!!

  8. #8
    daveb's Avatar
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    It's me - I can't pasted links from fon.

    The Gesshin I was suggesting is Uraku. Effng spell check.
    Dave
    Older and wider.

  9. #9
    Senior Member
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    Considering your budget and being in the UK, I would suggest ordering this one (select 240 mm gyuto option for £77, strangely they don't have the 210 mm gyuto, and 180 mm gyuto would be too small)

    https://www.amazon.co.uk/SANE-TATSU-...qid=1464211208

    It's a solid knife and it's being sold unusually cheap on Amazon UK.

  10. #10
    Good suggestions! All a little left field from what I was thinking about getting.
    The Sane-tatsu isn't my cuppa tea looks wise ( mirror hammered dimple )

    Itinomonn is a possibility (if in stock)

    The Gesshin Uraku might be a contender (looks don't wow ne but that's not important )
    Wondering how both these knifes hold up in constant prep and with high lvl of root veg (root veg casserole for 200plp)

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