Cooking Knives thread

[Aloysius]

OP - I agree with others, don't buy a set. I basically just use a 7" Shun Santoku these days. Great balance and weighting, all-purpose, very sharp. I don't need a chef's knife, Santoku is just fine for me.



Here's a roundup of some Santoku knives (road tested by Chef Masa Takayama).

I have an older Wusthof set I use to fill in the gaps that a basic Santoku can't hit (really just paring knives, butcher, and serrated for bread). Most of the knives in the set I don't really use / need.

I've been thinking about getting some Global knives. I've never actually used Global, but my friend (a sous chef) loves them. Any thoughts on this or any other knife brand not mentioned would be much appreciated.

Bobman - that kapoosh thing is sweet, thanks for the rec.

-Al