Hello, I'm Melvin currently residing in Singapore. I've graduated from chef's school awhile back and have been in the industry awhile now and feel like retiring my old set of knives. Would appreciate some help in getting new ones
Currently using :
Henckels 5* 14" chef's (which is toooo long)
Giesser Paring 8 cm
Giesser Boning 13 cm
Global bread knife 22 cm
Giesser bird's beak paring (almost straight now lol)
A chinese chopper I got from my stint in Taiwan
Looking to get:
Chef's 9.5" (240 mm)
Boning 5 or 6"
Heavy, restaurant style mise-en-place.
Prefer the French/Japanese styles over the traditional German. NO BOLSTER as it makes the knife a chore to sharpen at the heel.
Looks are secondary. Edge retention and durability are the main factors.
I've browsed the web quite abit but can't seem to decide on a knife, friends have recommended Kasumi, Shun, Kai, Wusthof, Global etc. and the internet has thrown up Hattori, Akifusa(Ikeda), Sabatier,Misono, MAC and Tojiro..
With so many choices and so many websites claiming to have the best knives through 'comprehensive testing' I'm really at a lost on what to buy.. Would appreciate all help and suggestions