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Cookware 16

Why is it that all I want is another 10" chef's/gyuto knife?

danlind3 | Dec 10, 2013 07:23 PM

Hi all,

I'm in the mood for an xmas present for myself, and I'm eyeing knives. I have four chef's knives already (two Wusthofs - classic and Cordon Bleu, a Victorinox, and a Konosuke Fujiyama white #1 (all 10"/270mm except the Vict.) , a low level Shun nakiri, a Wusthof paring knife, and various boning/filet/slicers from Vict. So I'm pretty well set. BUT, I still hanker. I don't have a santoku, or some of the more specialized Japanese knives. BUT, what I hanker for seems to be another 10" chef's knife, or perhaps an 8" which might afford a bit more rocking/rolling action than a 10", many of which have such large flat areas. AND I'm hankering for a beautiful knife, with damascus. So I'm tempted for a Shun Premier. Perhaps I could use a better nakiri or something more specialized. However, my gut says chef's do almost all for me, so why not try more and different along that line? Depth not breadth seems like a plausible route.

So the first question is this: is not a chef's knife/gyuto capable of just about everything (and I've got good heavy duty ones for bones, etc)? Am I crazy, or is that not the go to knife for 80+% of what gets done in most kitchens? (home kitchen for me)

And the second question is: for looks and FnF, is there much better than the Shun premier? (I've scoured CKTG and others). I don't like how the blade goes into the handle on many Japanese knives, for example.

Many thanks!

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