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What's in your kniferoll? - Page 2

post #31 of 39
I have a global G16 chef knife. It's my favorite knife. I also am a fan of the Dexter Russel ICUT line. It isn't produced anymore and has been replaced with ICUT Pro series. Both are good knives but I like the ICUT handle better. I use the santoku on the line every day and like the bread knife too. Can't beat the price/quality of Dexter Russel. I have more expensive knives but I can beat the crap out of the Dexter Knives and easily put a razor edge back on.
post #32 of 39

Knives:

Misono Swedish Steel Sujihiki                                                    

Misono Swedish Steel Gyuoto

Wusthof Classic Chef's Knife

Wusthof Classic Boning Knife

Tojiro White #2 Kurochi Finish Kiritsuke

Tojiro Bread Knife

Kikuichi Performance Petty

Global Cheese Knife

Shun Pro Single Bevel Usuba (actually a 99/1 bevel)

Shun Pairing

MAC single bevel Honesuki

 

Tools:

MAC Black Honing Rod

Korin Fish Tweezers

Microplane

Apple Corer

Y-Peeler

Side Style Peeler

Cake Testers

Saucing Spoons

Ateco Fish Spatula

Ateco Pastry Brush

Bowl Scrape

Tweezer Tongs

Precision Plating Tweezers

Carving Fork

Wusthof Shears

Ateco small offset Spatula

Tomato Corer

 

Misc:

Fine Point Sharpies

BIC Pens

BurnJel

Notepad

 

And I squeeze all of this into a wustohf knife roll! I need to get one of those chef backpacks!

post #33 of 39

rolleyes.gif
And I just added a shun kaji ken onion 8in chef
post #34 of 39

Fujiwara sk-4 270mm Gyuto

Fujiwara sk-4 120mm Petty

Suisin Virgin Steel 150mm Honesuki

Suisin Virgin Steel 240mm Suijihiki

Gesshin Uraku 240 mm Gyuto

Masakage Mizu 270mm Sujihiki

Tojiro Steel

6 Richmond Spoons

1 Kunz Spoon

Kikiuchi 180mm Moribashis

Mandolin

F Dick Slotted Fish Spat

Korin Firsh Tweezers

Korin Offset Plating Tweezers

Edmund Tongs

Sharpies

1200 Rust Eraser

3000 grit Rust eraser

2 Blue Side Towels Lmao

 

Want: A vacation or a Bad@ss Kiritsuke, western deba, and Garasuki. For no reason at all. Oh I want some slotted spoons and mini spatulas too, and long plating tongs lmao.

post #35 of 39
What are long plating tongs?
post #36 of 39
This thread is interesting.

About 2/3 of the knife rolls on here consists of western knives only such as henckles, shun, wusthof and then the 1/3 consists solely of Japanese knives. Well, of course there are a few exceptions where a roll consists of both Japanese and western knives but I am just surprised how clearly devoted chefs are to certain knives.

I am guessing most, if not all, of the chefs using only the western knives have yet to try the Japanese knives since on kitchenknifeforums, it's all about the Japanese knives. You will find many posts on there with titles along the line of "I have seen the light and am never going back" suggesting their extreme pleasure in using a Japanese knife for the very first time.

I myself have started this journey with a henckles chefs knife followed up by a shun. They are great knifes. I have yet to try a Japanese knife so I do not know the superiority of Japanese knives to the western knives in first hand experience. Just from the word of mouth.

What I do know is that Japanese knives are extremely expansive. The top of the line western knives go for around $100, cheaper on sale. From my time on kitchenknifeforums, I have been informed through careful observation that Japanese knives average at around $300 and it can climb a lot higher. Japanese knives never go on sale and many of the popular models are sold out for life only coming back in stock for a very brief moment before going back oos.

I plan on picking up a Tojiro DP gyuto and a Gesshin Uraku yanagiba fairly soon. They will be my first step into the Japanese knife world. They are both appetizer knifes.

Tojiro DP is very well known to be the best knife to help transition from western to Japanese because of its bang for the buck value (steel and ff) and because it has a western handle.

Gesshin Uraku yanagiba is from jki which is owned by Jon and Jon is a very respected individual in the world of Japanese knives in the western market. Gesshin Uraku yanagiba is said to be one of the best starter yanagiba's. Since yanagiba are single bevels they require so much more qc than double bevels. Any yanagiba's below $200 are trash, according to kitchenknifeforums. Gesshin Uraku yanagiba is $200 for 270mm and $220 for 300mm.
Edited by Fantality - 4/24/15 at 12:10am
post #37 of 39

I'm partial to Shun when it comes to knifes. I have knives from their Sora, Classic, Premier, Edo, and Blue lines. All of the knives were pretty good deals (40%-75% off WS prices).


Knives

 

8" Kiritsuke

6" Butchers

5.5" Petty

4.5" Honesuki

6" Western Chef

4" Santoku

4" Paring

6" Ultimate Utility

 

Tools

 

Microplane

Precision Tongs

Stainless board scraper

Kitchen Shears

Peeler

Silicon grill brush

post #38 of 39
Quote:
Originally Posted by V1nylshaker View Post
 

Fujiwara sk-4 270mm Gyuto

Fujiwara sk-4 120mm Petty

Suisin Virgin Steel 150mm Honesuki

Suisin Virgin Steel 240mm Suijihiki

Gesshin Uraku 240 mm Gyuto

Masakage Mizu 270mm Sujihiki

Tojiro Steel

6 Richmond Spoons

1 Kunz Spoon

Kikiuchi 180mm Moribashis

Mandolin

F Dick Slotted Fish Spat

Korin Firsh Tweezers

Korin Offset Plating Tweezers

Edmund Tongs

Sharpies

1200 Rust Eraser

3000 grit Rust eraser

2 Blue Side Towels Lmao

 

Want: A vacation or a Bad@ss Kiritsuke, western deba, and Garasuki. For no reason at all. Oh I want some slotted spoons and mini spatulas too, and long plating tongs lmao.

 

If you're looking for a kiritsuke I love my Tojiro Kurochi White #2. Like all Tojiro's the bang for the buck is incredible. I think I spent $70 on it and it sharpens like a breeze and is a joy to own. It's pretty reactive and the handle isn't the best but for $70 it's a steal. Banging out a pound of scallion slivers or a quart of chives is easy with this knife.

 

Also just curious how do you like your moribashis? I was thinking about getting a pair of stainless ones but don't know if they'd be redundant since I use my long tweezer tongs so much. Your thoughts?

post #39 of 39
knife kit:
yoshihiro aus-8 270 suji
tojiro dp 240 gyuto
tojiro dp 210 petty
mac chef series 180 gyuto
tojiro dp 165 (?) nakiri
fujiwara fkm 120 petty
idahone 10" 3k ceramic hone
original microplane zester (look ma! no handle)
ateco 4.75" offset palette knife

toolbox:
T.I. Sabatier stainless 10" tranchelard
Victorinox fibrox 10" baker's bread
zwilling henckels 4 star (circa 80s) 9" chefs
zwilling henckels international 6" stiff boning
messermeister petite messer paring and tourne
1 lee valley double sided strop, 1 flexcut knives strop
1200+4000 king stones & norton flattening stone
kotobuki fish tweezers and scaler (great value on amazon!!! look up the name of the company)
peelers & spatulas by mastrad (good value)
benriner mandoline
some other more mundane hand tools.

Hanging out at home:
hiromoto tenmi jyuraku ginsanko 240 gyuto... bought it for when the tojiro 240 kicks the bucket... so it's going to be collecting dust. Is it bad to store a knife in the saya for an extended period of disuse?

wanting:
hand blender
oyster knife (can't find anything decent besides the dexter new england style ones, white plastic handle)
whipping siphon
silpat
Edited by SpoiledBroth - 4/25/15 at 2:04am
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