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Chef Knife upgrade! What do you use?

NickThePyro

NickThePyro

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After working as a cook for 5 years now I decided to switch from a German style chef knife to a Japanese style chef knife. I currently am cooking 80-90 hours a week(2 fulltime cook jobs) and needed the right tool for the job. Went to a few different cutlery stores and played around with dozens off different knifes. I finally ordered a Shun 8" Premier Chef Knife, Im like a kid on Christmas!

For the other cooks/chef's out there, what are you carrying in your bag?




Shun pronounced "shoon" in Japanese, means- "at the peak of perfection". Each knife is handmade by skilled specialists and requires at least 100 handcrafted steps to complete one knife. Shun Premier knives feature a VG-10 super steel core encased with a Damascus clad 32-layers of SUS410/SUS431 stainless steel, 16-layers on each side. The Damascus steel supports and protects the core, which provides toughness, and is stain resistant. The hammered tsuchime design acts as a hollow-ground and releases the food easily from the blade when slicing. Each Shun knife provides a Japanese blade angle of 16°. You will enjoy the ease of cutting the thinnest slices without bruising or tearing the most delicate foods while prepping; this ensures the ingredients to stay intact, retain flavor, and stay fresh. The blade is complimented by a D-shaped traditional Japanese handle, made out of walnut stained PakkaWood.
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xOPUSx

xOPUSx

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the premier is a great knife, and i love shun but you cant put those kinda hours on a hardwood handle!

my miyabi 8" is my workhorse!
and I have a 9" custom Hattori on the way.
 
NickThePyro

NickThePyro

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Thanks for the compliments guys :) The knife is so beautiful in real life I had to order the matching steel as well. The steels are made in China though so the handles are a little bit different, but still look great.

xOPUSx said:
the premier is a great knife, and i love shun but you cant put those kinda hours on a hardwood handle!
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It doesn't get used that hard. It is mainly what I use for prep and the morning shifts. Night shifts I always use a Nella knife or the Wustoff that one of the Chef's has for his backup knife. I won't use the Shun when its busy on the line because we move so fast that the knives just get thrown into deep 6" Third pans full of quat and I wont treat my baby like that. I am down to 40-50 hours a week cooking as of Monday(quit the country club), and come August it will be part time. I am not really worried about the knife getting over used to the point the handles fail, they seem to hold up well from the reviews I have read.

Here is the Wustoff that I use a lot, great knife!
 
Admstf

Admstf

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I use double henkel at home....but at our bar restaurant we have wustoff...w
Excellent choice I have to agree with you
 
Goalee1

Goalee1

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Used Henckels back in School, Went to Globals when I was on the line. I currently use Nenox Corian handles knives. Have a gyuto, petty and a deba. If I'm working on the line though, the globals come out as I don't abuse the Nenox's at all and remove them from all possibility of them getting abused lol. Could never come close to getting an edge like I can on the Japanese blades with the Wustof/Henckels. Granted, I spend about 20 minutes after each use sharpening the blades. don't have to use a rough stone, just 3000-6000-8000, just to keep the sharp edge. With the German blades, I found myself having to use a much coarser stone to even come close which they never did. I agree with xOpusx that a wood handle will wear especially if you work double shifts. Definitely be sure to clean and sharpen your knife after every use or every other use or it'll lose its razor sharpness. Henckels/Wusthof are great home knives but I wouldn't recommend them for professional use. G1
 
joshua

joshua

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dozer said:
I have Henckels for my santoku and pearing knives, but got the 8" Vicorinox Fibrox after reading all sorts of reviews. I honestly do not think it can be beat for the money. The handle fits perfectly and it is by far the sharpest knife I have owned....all for under $30.

http://www.cooking.com/8-in-chef-s-knife-by-victorinox-swiss-army_242226_11/#axzz23SxX3IZk

View attachment 24861
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Thats the one I have, bought it 3 years ago after I moved into my apartment. Its light weight as far as handle and all but it performs well for a cheap knife I bought off Amazon.
 
NickThePyro

NickThePyro

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After a good bit of use it still looks amazing and cuts even better than it looks. Moved back to WSU and now am the weekend cook for a 160 girl sorority. 100% freedom to make anything for the lovely ladies. Girls love a man who can cook... On a side note, what do you all recommend for a good blade guard?
 
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