Hi guys! So, I'm just now starting to get interested in higher quality kitchen knives. I've been very into knives and knife collecting my whole life, but it's primarily been pocket knives and outdoors style fixed blade knives. Oddly enough, I have always had a love and passion for cooking, though it's only been at home. My career is in IT, and while I feel very much called to food work, I feel a bit stuck at this point in my life. Never having worked in a professional kitchen, I know that I would start off as like a line cook or whatever making min wage, and that's a far cry from my current salary, which is just under 6 figures. I have recently been offered the opportunity to spend a few hours a couple days a week helping out in my good friend's Thai restaurant. I told him that I'm not looking for a career change at this point, I just want to see how my home skills can be improves with exposure to a professional kitchen. I'll get min wage, but I'd pretty much do it voluntarily just for the experience.
As I said, I have always appreciated knives and also cooking. I am the primary cook in my family, preparing virtually every meal. And while I have pocket knives and woods knives that are into the multiple hundreds of dollars, for some reason I never thought it relevant to pick up high end kitchen knives, which I would use on a daily basis. I've gotten by with cheap Farberware and other Walmart quality knives.
On the plus side of this, I'm already comfortable with sharpening and maintaining good edges. Maybe that's why I've been able to deal with cheap knives for so long. As a fan of Zero Tolerance pocket knives and as a result, KAI... I went with what seems to be the natural move for most people and picked up 2 Shuns - the 7" santoku and the 10" chef's knife. I've been browsing the forum for a bit as I've been looking at CKtG inventory and looking for reviews. I've seen how BDL recommends against Shun for the money. I wasn't aware of so many other quality knives and for me, the Shuns are light years ahead of where I've been. I know the frequent criticism of the Shun chef knife is the higher tip/larger belly and that seems to be true looking at many of the other options. In that case, I feel like the Shun santoku also has more belly than most santoku's - providing that lower tip and what seems to be a bit more of a common gyuto edge profile. I'm still learning my way around both knives... but I'm also open to other suggestions.
I think I would like to get a Wa handle style knife. Is this just a personal preference thing, or is there any reason to go Western style over Wa? I think to my mind, the Wa style just gives the more hand-made impression, aesthetically. The Masamoto KS 270mm Gyuto seems to be a popular recommendation and looks quite nice. The Shiro Kamo AS 240mm seems good, too. I think I'd really like to stay under $300 for my next knife, but if there is a good reason, I'm open to spending a little more - hence the consideration of the Masamoto KS. I've seen many glowing reviews of this blade.
If anyone has other suggestions, I'm all ears. There seems to be a surprisingly limited amount of YouTube reviews for chef knives compared with pocket knives/woods knives/etc.
If it matters to your suggestions, my knife uses are for fruit and vegetables only. I don't eat, cook, or cut meat. No judgement or anything, just including it if it makes a difference for usage.
Thanks all!
As I said, I have always appreciated knives and also cooking. I am the primary cook in my family, preparing virtually every meal. And while I have pocket knives and woods knives that are into the multiple hundreds of dollars, for some reason I never thought it relevant to pick up high end kitchen knives, which I would use on a daily basis. I've gotten by with cheap Farberware and other Walmart quality knives.
On the plus side of this, I'm already comfortable with sharpening and maintaining good edges. Maybe that's why I've been able to deal with cheap knives for so long. As a fan of Zero Tolerance pocket knives and as a result, KAI... I went with what seems to be the natural move for most people and picked up 2 Shuns - the 7" santoku and the 10" chef's knife. I've been browsing the forum for a bit as I've been looking at CKtG inventory and looking for reviews. I've seen how BDL recommends against Shun for the money. I wasn't aware of so many other quality knives and for me, the Shuns are light years ahead of where I've been. I know the frequent criticism of the Shun chef knife is the higher tip/larger belly and that seems to be true looking at many of the other options. In that case, I feel like the Shun santoku also has more belly than most santoku's - providing that lower tip and what seems to be a bit more of a common gyuto edge profile. I'm still learning my way around both knives... but I'm also open to other suggestions.
I think I would like to get a Wa handle style knife. Is this just a personal preference thing, or is there any reason to go Western style over Wa? I think to my mind, the Wa style just gives the more hand-made impression, aesthetically. The Masamoto KS 270mm Gyuto seems to be a popular recommendation and looks quite nice. The Shiro Kamo AS 240mm seems good, too. I think I'd really like to stay under $300 for my next knife, but if there is a good reason, I'm open to spending a little more - hence the consideration of the Masamoto KS. I've seen many glowing reviews of this blade.
If anyone has other suggestions, I'm all ears. There seems to be a surprisingly limited amount of YouTube reviews for chef knives compared with pocket knives/woods knives/etc.
If it matters to your suggestions, my knife uses are for fruit and vegetables only. I don't eat, cook, or cut meat. No judgement or anything, just including it if it makes a difference for usage.
Thanks all!