Which all purpose knife

[london]

Hi All,

I've been looking at knives and wonder which one people use, I've got my heart set on a Japanese gyuto
I just wanted to know which knives you guys use.

Thanks in advance for your input.

London.

[commis]

Hi
London. You say all purpose but not what you already have in the way of blades and what it is to be used for. All purpose can cover a multitude of sins.
Regards

[london]

Commis,

I just have the usual rubbish knives found is most peoples kitchens, I want a knife for slicing veg and cutting meat not chopping bones, I suppose something like a chef's knife.

London.

[Aussie Mick]

I use one of these. they're about $4 each.

And a $5 wet stone to keep it sharp.

I made the silly mistake of spending a few hundred dollars on a set of "chef" knives. I have never had so many cut fingers in my cooking life than I did whilst using these.

Cleaver everytime for me.

[commis]

Hi
London. First off I'd see if you have a local catering surpliers where you could handle the blades to feel the balance. What works for me may not feel right for you. Also for the cost of one that "you have set your heart on" a very bad way to chose. You could start to build a professional set. I've found these to be good hard working blades that others even with little knife skills can use. I myself buy across different brands the best one that suits me but if mail order is your only option there worth a call. I first came across them when my local store had an order for thousands of them to a new hotel in the UAE.
http://www.s-staniforth.co.uk/type/3/Catering_and_Cooks_Knives
Regards

[RobinB]

Just taken delivery of this today from amazon -?23

Rockingham Forge Shogun 6.5 inch vegetable chopper.

Not tried it yet but hoping it will be a good all rounder. Nice weight and a good balance.

[Peripatetic Phil]

I first came across them when my local store had an order for thousands of them to a new hotel in the UAE.

That wouldn't be the

[commis]

Hi
Phil. I wouldn't know or care. But like the said when someone with an open cheque book can choose any professional catering knife in the world it says a lot about these. The reason he was involved was the factory did not have the time to split all the knives out into the seperate colours and types for each of the kitchens and then repackage for export. He worked out they had bought at three years worth up front. So one only knows how hard a 24 kitchen must operate.
Regards