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Paring, "Sushii," and Chef Knife Recommendations

Matthew3957 | Dec 10, 201402:19 PM

I am looking for a good quality knife in each of these three categories that when taken care of - which I am learning to do - will last for a long time.

The chef knife I would probably prefer something on the shorter end. Would be used mostly for basic vegetable and fruit chopping. The key for me is something that can be used relatively easily. I have only been cooking consistently for about a year. I think I prefer softer steel.

For sushi I am thinking at Sujihikis will more than do. I am not adept, yet, at sharpening but want to have a knife I can put the time and care in to learn. This will be used exclusively for fish cutting. (Maybe a complete newbie question, but do you also use this knife for opening the fish and removing the meat?)

Paring knife, I am looking for something portable that I can use to peel apple skin, citrus, etc. I want to be able to take it with me when I go out. Other than this I do not know what I would want from it.

Thank you in advance for your help!

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