Versatile knife thread

Discussion in 'The Kitchen Knife' started by Alexec, Nov 7, 2019 at 8:32 AM.

Help Support Kitchen Knife Forums by donating:

  1. Nov 7, 2019 at 8:32 AM #1

    Alexec

    Alexec

    Alexec

    Senior Member

    Joined:
    Jan 12, 2018
    Messages:
    357
    No need to say much.
    I am actively consulting in a very tiny kitchen, doesnt even fits a second person on the peak hour. Its a morning venue, mostly breakfast, a little lunch. The concept requires prep to be done as soon as the order comes. Besides sauces, condiments,batters and relishes, everything else has to be cut as the order process.
    Long story short, I need a knife that I do not need to look after every minute, but stays sharp for a little while. Not fragile enough to be at risk while in that tiny space.
    Please and thanks.
     
  2. Nov 7, 2019 at 9:01 AM #2

    zizirex

    zizirex

    zizirex

    Well-Known Member

    Joined:
    Jun 19, 2018
    Messages:
    110
    A Santoku or Good 150 Petty would be the best then.
    I'm leaning toward Takamura R2 150 Petty for this kinda task.
     
    friz likes this.
  3. Nov 7, 2019 at 9:07 AM #3

    Eloh

    Eloh

    Eloh

    Well-Known Member

    Joined:
    Dec 20, 2015
    Messages:
    202
    Tojiro dp 180mm gyuto or similar, or even better an ashi 180mm stainless gyuto.
    The latter one works very well with a dick micro polishing rod, so you can keep it sharp for a long time without much hassle...

    Or maybe something even more simple, robust and tough like a small victorinox or dick pro dynamic. It all depends on what kind of care the knives will be treated with. A softer robust knife is probably the safest bet and not as expensive.
     
    Last edited: Nov 7, 2019 at 9:53 AM
  4. Nov 7, 2019 at 11:14 AM #4
  5. Nov 7, 2019 at 12:42 PM #5

    dafox

    dafox

    dafox

    Senior Member

    Joined:
    May 27, 2017
    Messages:
    773
    Location:
    Colorado
  6. Nov 7, 2019 at 4:14 PM #6
    K813zra likes this.
  7. Nov 7, 2019 at 4:32 PM #7

    CoteRotie

    CoteRotie

    CoteRotie

    Well-Known Member

    Joined:
    Sep 2, 2015
    Messages:
    255
    Location:
    San Francisco Bay Area
    I'd agree with those who said Gesshin Ginga or Ashi 180mm stainless Gyuto. Some people may not like the food release since these are laser-like, but I prefer thinner knives.
     
  8. Nov 7, 2019 at 4:43 PM #8
    Yoshikane SKD santoku might be worth checking out.
     
  9. Nov 7, 2019 at 5:42 PM #9

    WildBoar

    WildBoar

    WildBoar

    Home cook, knife accumulator Founding Member Supporting Member

    Joined:
    Feb 28, 2011
    Messages:
    4,169
    Location:
    NoVa (US)
    Harner 210 line knife in XHP?
     
  10. Nov 7, 2019 at 5:57 PM #10

    Ochazuke

    Ochazuke

    Ochazuke

    Well-Known Member

    Joined:
    Aug 3, 2018
    Messages:
    238
    For me the Gesshin Stainless was one of the better line knives.

    It’s easy on the pocketbook and is a good all-rounder. It can also take a decent beating.
     
  11. Nov 7, 2019 at 7:19 PM #11

    GorillaGrunt

    GorillaGrunt

    GorillaGrunt

    Supporting Member

    Joined:
    Dec 30, 2016
    Messages:
    793
    Hiragatake SLD 180mm?
     
  12. Nov 7, 2019 at 9:32 PM #12
    Also, if you do not mind the rustic finish, than look for a 165 Zakuri funayuki. You should be able to find one for around $100. Hard to beat value wise. HT of the blue 2 is great too.
     

Share This Page