For a lot of cooks who carry around their knives less may be more. In the kitchens I've been in the most common knife has always been an 8" chef's knife. As a multipurpose knife I also see a lot of santuko but I don't think I even own one. In my knife bag I carry:
An 8.2" Misono UX10 chef's knife--I use this everyday for the bulk of my work.
A 10.5" Glestain Sujihiki--I use mostly for carving which I do a lot of.
A $15 chinese cleaver--I think I sport the only one in the kitchen but I love it. I use it for a lot of prep. Its easy to chop and scoop with. Its nice to have a knife you don't mind beating up.
A very cheap stamped bread knife--I don't use this everyday but its nice to have a serrated knife for certain things.
A couple of cheap colorful paring knives. |