Here in San Francisco, everyone has their own knifes. Since San Francisco is such a huge food city, the job market for line cook positions can be very competitive. Every line cook I've encountered, whether they are Hispanic or America, have their own knifes and resumes! In Boston, none of our line cooks had resumes!! I've had a set of Wusthof knifes at home for over 10 years and they have been amazing. However, I didn't want to take in my house knifes so I started hunting online for some new ones. My new sous chef at
The Daily Grill recommended a place here in the city called "
Sur la Table." They had a great assortment of knifes along with everything else a chef could dream of!!
The first knife I wanted was a boning knife. I bought a 6"
Shun Classic Gokujo Fillet Knife. Made in Japan, it has sixteen layers of high-carbon stainless steel and is super light in your hand. It's perfect for butchering as it's slightly curved and has a great feel to it. It's like slicing through warm butter!!
My next one was an 8"
Miyabi Birchwood Chef's knife. This little baby is also made in Japan with 101 layers of steel and is made in the same style as Japanese swords. This one is super light and amazing to cut with!!Both come with a lifetime warranty no matter what happens. I highly recommend both if your looking for some good, sharp, light knifes!!
I Like the birchwood chef's knife a lot. How much does something like that run? Does it hold an edge for a long time?
ReplyDeleteYeah the birchwood is awesome!! Super light in the hand. It was $289 but I got a chef discount to $239. The boning knife was $129 to $110 after discount. As for the edge, I'll have to let you know but right now it's like slicing through warm butter!!!
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