Two types of knives; what's yours?
- Thread starter Kreydor
- Start date
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Johnny.B.Good
Senior Member
I would go with a 240+ gyuto and a serrated bread knife.
spaceconvoy
Senior Member
220 cleaver and 150 petty
thisisputt
Well-Known Member
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240 gyuto and 120-150 petty or a 90 parer
fatboylim
Senior Member
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My suggestions based on scenarios:
At work: workhorse +240mm carbon Gyuto for prep paired with a semi-stainless Santoku for line work. (cheap paring and bread knives are usually provided)
At home fun and rustic cooking: large vegetable clever (chuka) and a utility 150-170mm paring/utility for smaller work.
Precision Home cooking:
210mm middle weight Gyuto with a good tip and a 150mm petty knife.
I think another way of putting it is:
I would buy one decent gyuto and one decent mid-size knife for finer work. You can always pick up a cheap cleaver, paring, bread and utility/butcher knife that can be bashes around a bit more.
At work: workhorse +240mm carbon Gyuto for prep paired with a semi-stainless Santoku for line work. (cheap paring and bread knives are usually provided)
At home fun and rustic cooking: large vegetable clever (chuka) and a utility 150-170mm paring/utility for smaller work.
Precision Home cooking:
210mm middle weight Gyuto with a good tip and a 150mm petty knife.
I think another way of putting it is:
I would buy one decent gyuto and one decent mid-size knife for finer work. You can always pick up a cheap cleaver, paring, bread and utility/butcher knife that can be bashes around a bit more.
