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That ain’t a knife that’s a machete. You butchering an entire cow or somethin
Invest a fraction of what your kitchen knives cost and renovate your wall, son!
Not his kitchen he just has to work in it.
Second from the right isn’t a kitchen knife but a short sword or maybe a scimitar. I prefer my chef’s knives shorter than usual (16cm). I do wonder, what is the advantage when handling normal kitchen ingredients or actually anything that isn’t a whole cow?
nice! in a tool ket too. i see you like longer knives as well. 8” just isnt enough for me most of the time.
To my surprise I use a santoku a lot these days. For most things it’s just as functional but it’s more convenient when prepping in a small space.
My debatably “best” knife is a Shigefusa santoku, I think it’s 170mm or so. I have a Wakui 180mm gyuto I really like, too. I only have one or two 8”ish knives, I like to either have a big knife or a small knife.
If I need to break down a lot of something I do of course reach for a a bigger knife. The gyuto here is a Shibata take on the Masamoto KS, which itself related to the old Sabatiers. The Shibata is 255mm on the edge if I recall correctly, so just at 10”. I think newer versions of the knife are a bit shorter?
The slicer is 270mm, mostly for roasts and fish breakdown. Has to be at least that long. My best slicer is 300mm, but it’s a little expensive to just have floating around.
That’s a beautiful array of knives! I’m hesitant to invest in good knives because I’ve never felt confident in keeping them sharp
I absolutely love my one of these for keeping my knives sharp. It was very cheap too.
In fairness though it makes having cheap knives that are always sharp very easy so that’s kinda what I do.
none of those are expensive! i have some wustoff and henknels but they are no longer in my workng set. just too… plain? they were 8” chefs knives which i found i almost never used. check out winco knives. they are great quality and very reasonable
Those French, santoku/usuba, & straight carving knives aren’t Wusthof?
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