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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?
Invest a fraction of what your kitchen knives cost and renovate your wall, son!
Not his kitchen he just has to work in it.
nice! in a tool ket too. i see you like longer knives as well. 8” just isnt enough for me most of the time.
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
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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