▲ 155 ▼ my daily driver kitchen knives (thelemmy.club) submitted 2 days ago by Willy@sh.itjust.works to c/mildlyinteresting@lemmy.world 56 comments fedilink hide all child comments show us yours!
[–] godot@lemmy.world 8 points 2 days ago (2 children) permalink fedilink source hideshow 2 child comments replies: [–] Willy@sh.itjust.works [S] 3 points 2 days ago (1 child) nice! in a tool ket too. i see you like longer knives as well. 8” just isnt enough for me most of the time. permalink fedilink source parent hideshow 1 child comment replies: [–] godot@lemmy.world 2 points 2 days ago To my surprise I use a santoku a lot these days. For most things it’s just as functional but it’s more convenient when prepping in a small space. My debatably “best” knife is a Shigefusa santoku, I think it’s 170mm or so. I have a Wakui 180mm gyuto I really like, too. I only have one or two 8”ish knives, I like to either have a big knife or a small knife. If I need to break down a lot of something I do of course reach for a a bigger knife. The gyuto here is a Shibata take on the Masamoto KS, which itself related to the old Sabatiers. The Shibata is 255mm on the edge if I recall correctly, so just at 10”. I think newer versions of the knife are a bit shorter? The slicer is 270mm, mostly for roasts and fish breakdown. Has to be at least that long. My best slicer is 300mm, but it’s a little expensive to just have floating around. permalink fedilink source parent
[–] Willy@sh.itjust.works [S] 3 points 2 days ago (1 child) nice! in a tool ket too. i see you like longer knives as well. 8” just isnt enough for me most of the time. permalink fedilink source parent hideshow 1 child comment replies: [–] godot@lemmy.world 2 points 2 days ago To my surprise I use a santoku a lot these days. For most things it’s just as functional but it’s more convenient when prepping in a small space. My debatably “best” knife is a Shigefusa santoku, I think it’s 170mm or so. I have a Wakui 180mm gyuto I really like, too. I only have one or two 8”ish knives, I like to either have a big knife or a small knife. If I need to break down a lot of something I do of course reach for a a bigger knife. The gyuto here is a Shibata take on the Masamoto KS, which itself related to the old Sabatiers. The Shibata is 255mm on the edge if I recall correctly, so just at 10”. I think newer versions of the knife are a bit shorter? The slicer is 270mm, mostly for roasts and fish breakdown. Has to be at least that long. My best slicer is 300mm, but it’s a little expensive to just have floating around. permalink fedilink source parent
[–] godot@lemmy.world 2 points 2 days ago To my surprise I use a santoku a lot these days. For most things it’s just as functional but it’s more convenient when prepping in a small space. My debatably “best” knife is a Shigefusa santoku, I think it’s 170mm or so. I have a Wakui 180mm gyuto I really like, too. I only have one or two 8”ish knives, I like to either have a big knife or a small knife. If I need to break down a lot of something I do of course reach for a a bigger knife. The gyuto here is a Shibata take on the Masamoto KS, which itself related to the old Sabatiers. The Shibata is 255mm on the edge if I recall correctly, so just at 10”. I think newer versions of the knife are a bit shorter? The slicer is 270mm, mostly for roasts and fish breakdown. Has to be at least that long. My best slicer is 300mm, but it’s a little expensive to just have floating around. permalink fedilink source parent
