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 Post subject: Chef Knife for a pastry chef
PostPosted: Thu Jan 31, 2013 2:01 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7785
Location: Madison Wisconsin
Hello: I was wondering if a knife I had my eye in would suit my needs. I'm looking for a smaller chef knife for professional use to replace the 10" I'm currently using. I'm a Pastry Chef, so the only things I cut up are fruits,vegetables, nuts and herbs. I never break down fish or any other meats so as much as I like the 8" Ken Onion on sale, its total overkill for what I need. I really want a smaller, comfortable knife that still very much has a chef knifes profile. I was looking at the Mac Superior 7" as it was listed I the chef knife category. From the picture it seems to fit the bill. Do you think it could work in this application? Many thanks for your reply.



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Mark Richmond
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 Post subject: Re: Chef Knife for a pastry chef
PostPosted: Thu Jan 31, 2013 2:04 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
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Location: Madison Wisconsin
The Mac is a actually a good choice. You don't want something too hard since or too large. Another one you could consider is the Tojiro DP 210mm Gyuto or my Richmond Artifex. All of those would work for you.



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 Post subject: Re: Chef Knife for a pastry chef
PostPosted: Thu Jan 31, 2013 2:34 pm 
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Joined: Mon Apr 23, 2012 7:36 pm
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Another good set of options would be a 180mm gyuto....hopefully linking to the search works:

http://chefknivestogo.ecomm-search.com/ ... 80mm+gyuto

Of those listed, the Fujiwara would make a great choice.



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