Chunkybobcat84
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- Joined
- May 25, 2016
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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.
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.