Hatori Hanzo
Member
Hey I want to know about your most favorite Japanese Knives to use in a professional Kitchen setting.
Any recommandations for a nice 240 carbon steel workhorse?
Any recommandations for a nice 240 carbon steel workhorse?
Asking Chefs for advice
- Thread starter Hatori Hanzo
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Without setting a budget or other criteria, you'll get a whole lot of varying opinions on this. Maybe checkout what @stringer or @itzjustchris1 use. Both are professionals and seem to approach the use differently.
itzjustchris1
I love Blue 1 and Ginsan
It all depends on what type of kitchen setting you work for. If you work in a busy or fast paced restaurant then I highly suggest to not use carbon steels unless you are able to have access to a sink and have time to wash and dry your knife.
With me, I tend to use my carbon steels during my prep time and switch off with stainless for the lunch/dinner rush.
With me, I tend to use my carbon steels during my prep time and switch off with stainless for the lunch/dinner rush.
Try copying this into your post:
https://www.kitchenknifeforums.com/threads/new-knife-questionnaire.63548/
https://www.kitchenknifeforums.com/threads/new-knife-questionnaire.63548/
For an all purpose 240 knife I would recommend a western stainless or semi-stainless monosteel. I dont find wa handles or clad knives or non-stainless to be as durable or easy to maintain. I am on my third Kanehide TK semi-stainless in about the last 9 years or so.
For more special purpose knives the sky is the limit. I like to have different stuff for different tasks. And I have a mix of everything in my work kit from cheap restaurant supply stuff to $800+ knives.
Honestly, for commercial use. A pairing knife, Chinese cleaver and then a carving knife if you need it. For paring I use a global, it's cheap and I dont mind cutting into a gastro with it. Cleaver I'm not set on but CCK is the best so far (and cheapest). Carving knife is something I need to upgrade!
Really depends on what you're making. My current daily drivers are 270mm yanagiba, 180mm deba, 180mm line knife, and 120mm sabaki. But I think my kitchen is different from most people's.
My current 2 240mm gyuto I use at work most often are ashi ginga semi stainless and yoshimi echizen 240mm w2 stainless clad. I have nicer knives, but I like the cost/performance ratio on these two and I'm not afraid to use either of them at work.
M1k3
Senior Member
Depends.
Are you working the line?
What kind of food?
Large or small work space?
Do your coworkers have sticky fingers or are they respectful?
Are you working the line?
What kind of food?
Large or small work space?
Do your coworkers have sticky fingers or are they respectful?
Once again, get a cleaver. If a co worker has sticky fingers they'll soon have none!
I would go with what @itzjustchris1 said. Carbon in a commercial kitchen brings difficulties with constant cleaning and staining of some foods. I stock a range of stainless (Ginsan, SLD, AUS8, MV) knives that I think can stand up to the rigours of a commercial kitchen.
Not all knives are ground the same. Also think about how you use your knife, if you are a heavy cutter a super thin knife might not take the abuse. If you are a precise cutter a thin knife could be what your looking for.
Not all knives are ground the same. Also think about how you use your knife, if you are a heavy cutter a super thin knife might not take the abuse. If you are a precise cutter a thin knife could be what your looking for.
JKerr
Senior Member
I've used carbon steel knives for 90% of my work rotation for years. Once I get a decent patina built up I've never found them to be inconvenient in a pro setting. Personally I prefer the ease of touching up simple carbon knives over stainless but I'll admit, I've never used any particularly fancy stainless knives so I can't speak for how easy it is to touch up a Ginsan/AEB-L/R2 etc ect.
In busier places I used Chinese cleavers exclusively (vegetarian, meat and seafood) and a paring knife for in-hand prep. I just found them to be massively more efficient for bulk prep, especially vege. But now I'm working in a rural pub that's pretty rustic and quiet. Prep is pretty minimal to be honest, I'm using a 240 AS gyuto at the moment because it's what I have but it's overkill. If some ******* hadn't stole it at a previous job I'd be using a vintage 250 carbon Sabatier because I loved how it felt in hand and cutting chunky mirepoix is about as demanding as this place gets....
So to echo the previous points made, it really depends on the workload and the specifics of mise but to address the OP, I would go for a mono western handle without any bells and whistles: Misono EU, Sugimoto HM, Kikumori Nihonko or something of that ilk. All solid performers, I prefer yo handles, don't need to handle them gently and don't care if they look like s**t from thinning and scouring over the years cause they didn't look like much to begin with!
Cheers,
Josh
In busier places I used Chinese cleavers exclusively (vegetarian, meat and seafood) and a paring knife for in-hand prep. I just found them to be massively more efficient for bulk prep, especially vege. But now I'm working in a rural pub that's pretty rustic and quiet. Prep is pretty minimal to be honest, I'm using a 240 AS gyuto at the moment because it's what I have but it's overkill. If some ******* hadn't stole it at a previous job I'd be using a vintage 250 carbon Sabatier because I loved how it felt in hand and cutting chunky mirepoix is about as demanding as this place gets....
So to echo the previous points made, it really depends on the workload and the specifics of mise but to address the OP, I would go for a mono western handle without any bells and whistles: Misono EU, Sugimoto HM, Kikumori Nihonko or something of that ilk. All solid performers, I prefer yo handles, don't need to handle them gently and don't care if they look like s**t from thinning and scouring over the years cause they didn't look like much to begin with!
Cheers,
Josh
Hatori Hanzo
Member
Thank you all for your replies and opinions
Vintage 4 star elephant sabatier or a vintage chef au Ritz for a workhorse.
