Need some recommendations for my prep cook.
Ideally I'd like to get him a 240 gyuto and 270-300 suji, semi or fully stainless (his choice), mid weight, thin behind the edge, easily available in the US, easy to sharpen but great retention.
Back slicing and push cutting is the technique for the gyuto, dicing veg and herbs for the most part.
The suji would be for trimming and portioning boneless fish and meat.
He's currently using very used hand me down plastic handled sani safe knives.
Wa or Yo/ Western handle is open.
I'm matching his spending so something in the $250 or less range seems appropriate, especially since he's just learning to sharpen.
Thanks
Ideally I'd like to get him a 240 gyuto and 270-300 suji, semi or fully stainless (his choice), mid weight, thin behind the edge, easily available in the US, easy to sharpen but great retention.
Back slicing and push cutting is the technique for the gyuto, dicing veg and herbs for the most part.
The suji would be for trimming and portioning boneless fish and meat.
He's currently using very used hand me down plastic handled sani safe knives.
Wa or Yo/ Western handle is open.
I'm matching his spending so something in the $250 or less range seems appropriate, especially since he's just learning to sharpen.
Thanks