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Sat Nov 03, 2012 1:56 am
Looking for a great value Chef, Santoku or Gyuto for everyday prep duties in a commercial kitchen. Mainly going to be used cutting vegetables. Right now I'm using some sam's club santoku and hating my life. What does this site have that's best overall value for these duties? I'm partial to Japanese or Japanese style knives. Looking at the Tojiro DP line and the Artifex line. Something under $100 too.
Other questions, What is a good length for a commercial kitchen?
Should I also be looking for a paring knife too for more delicate duties?
Should I get something to keep my edge (Honing steel, water stone) and what's the best value for it?
Sat Nov 03, 2012 5:06 am
Looking for something forged I suppose. Don't know really the advantages of forged but it seems to feel better in my hand. also i'm right handed. Also looking for a western handle. Thanks!
Sat Nov 03, 2012 5:40 am
What size knife are you looking for?
The knife size I use, I determine by my available workspace and the size of the vegetables (or whatever) I'm cutting.
I like my 270mm gyuto. It's definitely long enough for cutting anything. Luckily I have enough space to use it.
Here may be an option: http://www.chefknivestogo.com/fufkmgy21.html http://www.chefknivestogo.com/fufkmgy24.html
A little more: http://www.chefknivestogo.com/suisingyuto2.html http://www.chefknivestogo.com/histg3gy21.html
The Suisin is nice. These are all stainless. Your suggestions are good as well.
There's lots of choices out there
Sat Nov 03, 2012 5:46 am
Oh paring knife is a must have IMO. Also a waterstone would be a good investment. Not sure what to recommend though...
Sun Nov 04, 2012 12:27 am
Right now i'm looking at something 240mm. Yes the Fujiwara looks like a good one. I think 8 inches is too small for a commercial kitchen. I'm dicing at least 25 lbs of cucumbers and tomatoes daily, with other various vegetables being sliced and julienned in the mix. Don't think i'm gonna use it for meat or anything frozen.
Sun Nov 04, 2012 2:38 am
The Fujiwara FKM 240 would work well.
Suisin makes one in 240 too. http://www.chefknivestogo.com/suisingyuto1.html
Almost any paring knife will do. The richmond and messermeister are both affordable: http://www.chefknivestogo.com/spearpoinpar.htmlhttp://www.chefknivestogo.com/riar80pakn.html
Sun Nov 04, 2012 5:42 pm
Thanks. Right now i'm debating over these:
Richmond Artifex 240 http://www.chefknivestogo.com/riar24gy.html
Fujiwara FKM 240 http://www.chefknivestogo.com/fufkmgy24.html
Fujiwara Carbon Gyuto 240 http://www.chefknivestogo.com/fujiwara2.html
Also, these 2 are in the mix, although a little more than I wanted to pay.
Suisin Inox 240 http://www.chefknivestogo.com/suisingyuto1.html
Masahiro Carbon 240 http://www.chefknivestogo.com/masahiro.html
The Masahiro I actually saw on an episode of Iron Chef, hehe.
Should I not be looking at any carbon knives, being that i'd be using it so much? Or is it generally better steel than stainless? Talking the Fujiwaras in particular.
Sun Nov 04, 2012 10:04 pm
Out of the Artifex, Tojiro DP and Fujiwara, the Artifex has the best steel. Next would be the Fujiwara, then the Tojiro DP.
Mon Nov 05, 2012 8:46 am
Carbon's isn't "generally" better any more.....stainless has come a long ways.
I'd go for the Artifex among those you listed. Nice knife, great price.
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