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What knives to add to my set?

post #1 of 9
Thread Starter 
I currently have a chef knife, nakiri, paring, and a santoku. I'm looking to add some knives to have a more complete set. I'm thinking about a 9-10 chefs knife, petty or 7 inch chef knife, honesuki, and a suji. Any other suggestions? Also, what do you think I would use more and be more versatile, the petty or 7 inch chef knife? Keep in mind I work in a professional kitchen and will probably be using them on a daily basis.
post #2 of 9

A 270mm bread knife like the Tojiro ITK is a most useful tool to have on hand.  I use mine for many tasks besides bread.  Mellon, pineapple, tomatoes, squash, celeriac, pumpkin, slicing meats & large fish - it's maybe the most versatile knife in my kit.  If 270 is too long the DP is 215mm. 

 

For line work in a tight space maybe a 210 gyuto, or 180mm funayuki?  If you need stainless the Tanaka Ginsanko 210 gyuto is hard to beat for the price.

post #3 of 9

Only you can decide what you need and in a pro kitchen I'd leave my Sabatiers at home and use RH Forschners with the fibrox handles.  While cheaper, they're good quality stainless.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #4 of 9
Thread Starter 
I already own a few shuns, a Tojiro, ceramic Kyocera, and a yoshihiro. As far as brands go, Im looking at a Western handle hattori, shiki, or takamura.
post #5 of 9

I've never worked in a pro setting but would have some difficulty bringing high end blades to work.  Too many posters have stated that they'll sprout legs.  Be advised.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #6 of 9

If you are looking for Western he Hiromoto AS a real work horse.  Apparently the new ones are thinner behind the edge than the old ones like mine. 

post #7 of 9
Thread Starter 
Yea, some restaurants have that problem, I work in a small place and everyone is pretty respectful of others belongings.
post #8 of 9

It's not only the staff at the restaurant who might have a hankering for your cutlery.  At least one post in an earlier thread told of the theft of several knives, with the staff getting more and more paranoid about each other - and the thief turned out to be an outside delivery driver.

 

Galley Swiller

post #9 of 9
Thread Starter 
Oh trust me, I always keep an eye on my belongings....and not just my knives
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