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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.
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.