K Williams
Member
What is the best blade shape for all around use in the kitchen? What length do you prefer? Thanks.
Pointy, about so long........
I was thinking something similar to a French chef's knife or maybe santoku shape. It will be used for vegetables, fish, and chicken.
true.....but K Williams wants santoku shape & rocking isn't good for the edge, IMO. low tip gyuto still does rocking just not as well.....Low tip doesn't lend well to rocking
If the knife's a rocking don't come a knocking!
Yugo?
Sugimoto #7 cleaver if your a cleaver man, its short enough for cramped kitchens, has a very nice taper as well. As well as has the weight behind the blade for some crazy chopping action.
For gyoto's I'm really liking the Masamoto KS series, not as much as the sugi tho, not yet
Not too flat, not too much belly.
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