Hey guys and gals,
Im newly joined to this forum because I feel like I need a little help getting all this knife information in order. My gf is a recent graduate from culinary school and she has recently gotten a job as a head chef and I would love to get her a set of knifes that are better than the ones she currently has (ones she received upon enrolling in culinary school).
I have done some leg work and researched about what kind of knives are the types that I feel would be best for her work, but although I have the information, I would like to confirm that I have good information as well as some names of brands where I can actually find a knife which has all the attributes.
I suspect that I want to get her a knife that is japanese style rather than western style so that she can have a sharper knife that keeps the edge longer. From my reserach I found that a knife in the 60-64 hardness on the HRC scale wold do the trick.
Next, I am considering an edge that is 12-15 degrees on each side for a total of 24-30 degrees so that its thin and can make great cuts
Then, I want the knife to be light as she has to spend some days close to 13 hours in the kitchen so I need one that is light, most likely w/out a bolster and not a full tang, I also want to stay away from a bolster so that it can be sharpened better. (Im not too worried about the losing the "safety" of it as I understand it doesnt do much and she is really careful with her cuts.
Finally, although Id want full carbon steel knife for her, I think it will be too impractical because of the regular maintenance during use she would have to do, so I want to get a steel that is more or less stain resistant Also, I believe a double beveled knife would do best, because she would be more familiar with cutting with one of those rather than a single bevel knife
As far as I know she spends most of the time cutting up veggies, fruits and protein.
Which types of knives should I go for so that she can have a chance to cut all of the above properly? I know most likely she will need a chef's knife (a Gyuto), a paring knife (have no clue what is the Japanese equivalent) and most likely a veggie "clever" (is that a Nakiri?)
I would like to spend around $250 per knife, and for that I would prefer that they come from a brand which has additional knives so that eventually I can buy more and it will look as one set, also, it would be nice if it would have a good looking steel and handle.
If any of you can shed some light on where I can look for something like that, would be appreciated. Also, if any of you have any recommendations as to vary any of the above mentioned, Im free to suggestions.
Thanks in advance,
PS. She's right handed, so I wouldnt really have the issue of finding a knife that comes in a left-handed variant
So far I have gotten a recommendation for http://www.chefknivestogo.com/konosuke9.html
from this retailer and also a Hammer Finished Chef's Knife - Gyuto, Traditional - 9 3/4 (240mm) by Yoshikane made out of DSK steel from another retailer
I would love to hear your opinions on this and whether there are any other knives you can recommend, and if you have had any experience with the two mentioned above. Also, Ive also settled that for now Im only going to get a Gyuto 240 mm knife to test out how it goes.