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Thread: Beginner looking for a chef's knife

  1. #31
    Senior Member Deckhand's Avatar
    Join Date
    Jan 2012
    Costa Mesa California
    Quote Originally Posted by kbrookes View Post
    A friend questioned whether they'd be too thin for 'roast duties' - i.e. cutting through pumpkin and doing carving. Not that there's a lot of that around here - once a week at most.
    Certainly not for me! And FYI if my primary concern was in fact cutting roasts a sujihiki would be my choice, but your gyuto will work and is a much better primary chefs knife.

  2. #32

    Join Date
    Jun 2012
    No, certainly not the primary concern - I definitely need a general everyday chef's knife to work with, but it will need to do a roast once a week or so. I'm sure upgraditis will eventually kick in and I'll want more knives, but I'm trying to limit myself to one very good primary all-rounder.

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