We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Mon Oct 29, 2012 1:37 pm
Hello Mark & Susan,
I say help because I want to give my daughter a present of an overall useful kitchen knife and the options are overwhelming. I'm not sure where to start!
My daughter is a college student in Austin, TX. She doesn't do a lot of cooking and is mostly eats veggies and fish. What is a good knife in general?
Mon Oct 29, 2012 2:38 pm
A good, basic knife would be something like the Richmond Artifex 210mm gyuto.
Forschner Fibrox 8" Chef's
Tojiro DP 210mm gyuto
All three are stainless. All three are good knives.
Of the three, the Forschner is probably the most forgiving (i.e. best at being used as a can opener) and the other two are better knives IMHO.
Mon Oct 29, 2012 2:45 pm
Yes I would add the Fujiwara FKM stainless to Adam's list.
You also might consider a santoku for her instead of a chef knife. If she likes a smaller knife that is a good sized all purpose knife that would be fun to use. Something like this:http://www.chefknivestogo.com/satadahasa18.html
If you think she would like a Japanese handled knife something like this would be a good choice too:http://www.chefknivestogo.com/satadagy210.html
Tue Oct 30, 2012 12:47 am
I'd get her a matching set of Tojiro's. Both accel at different things...and are affordable.
The Nakiri definately for her vegetables: http://www.chefknivestogo.com/toshsa16.html
The matching Gyuto for everything else(meat, fish, heads of lettuce, etc): http://www.chefknivestogo.com/todp21wa.html
This gives her two nice knives, both better at what they do than the other...for a good price.
Tue Oct 30, 2012 6:33 pm
I would say Artifex Nakiri and 210mm Artifex gyuto.
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