CTKC
Active Member
Hi. I have noticed a strong preference for large chef knives here on the forums, and more and more makers seem to gravitate that way, yet the most used knives in our kitchen are these two small chefs:
http://www.bladegallery.com/shopexd.asp?id=94102
and
http://www.bladegallery.com/shopexd.asp?id=95667
To me, the small but wide blade on those knives provide a great balance between cutting power and control.
I’m wondering what other folks find themselves grabbing most in their kitchens- smaller blades or long 240+ gyutos?
Thanks.
http://www.bladegallery.com/shopexd.asp?id=94102
and
http://www.bladegallery.com/shopexd.asp?id=95667
To me, the small but wide blade on those knives provide a great balance between cutting power and control.
I’m wondering what other folks find themselves grabbing most in their kitchens- smaller blades or long 240+ gyutos?
Thanks.