- Joined
- Apr 5, 2015
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Dear fellow Kitchen Knife nuts,
I had a rule where I get rid of a knife before getting another.
Last week, I sold my Heiji 255 mm semistainless gyuto (a beast).
I'm holding onto my Heiji 220 mm Chukobocho (a really big beast).
My question-- what do you guys like as a capable "small" chef knife that won't scare the ladies?
I know that I'm oversimplifying/stereotyping, but it always seems like the ladies take a took at my gyuto/chuko and start edging away at the crazy guy. The dudes love em.
Currently, I've used a lee valley peasant chef knife--nimble, takes a wicked edge, sorta short compared to what I'm used to (cleavers). My Heiji gyuto was nice, but felt a bit big (most of the time, I'm cooking in a limited area).
Any suggestions? I'm seriously tempted to copy Schanop and get a 210 mm Santoku.
I had a rule where I get rid of a knife before getting another.
Last week, I sold my Heiji 255 mm semistainless gyuto (a beast).
I'm holding onto my Heiji 220 mm Chukobocho (a really big beast).
My question-- what do you guys like as a capable "small" chef knife that won't scare the ladies?
I know that I'm oversimplifying/stereotyping, but it always seems like the ladies take a took at my gyuto/chuko and start edging away at the crazy guy. The dudes love em.
Currently, I've used a lee valley peasant chef knife--nimble, takes a wicked edge, sorta short compared to what I'm used to (cleavers). My Heiji gyuto was nice, but felt a bit big (most of the time, I'm cooking in a limited area).
Any suggestions? I'm seriously tempted to copy Schanop and get a 210 mm Santoku.