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  • I've got one too. Well done us.

    I'm just trying to understand the thinking of the three choices.

    Gyuto usually offers a longer blade and a pointed tip. The nakiri has the tall narrow blade for veg as offered by the santoku.
    Boysetsfire we don't know how you have thought through the options, or is it a Japanese knives therefore nakiri and santoku by default or is it an active decision.

  • I’ve done a bit of reading about the different options. I’ve got a set of knives I’ve had for about 20 years including a chefs knife, both a full size and small Santoku. I always tend to gravitate towards either Santoku depending what I’m using it for, the chefs knife barely gets used so it’s a case of sticking to what I like.

    I’m vegetarian so I reckon the three types I’ve decided on will cover all my needs.

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