/ck/ - Food & Cooking

>>12406187
Based. I've been a cook for 10 years - FCI grad, did my first 3 years fine dining in manhattan and brooklyn, Now I make fun of cooks who bring stupid expensive knives, when you can get almost everything done with one chinese style big ones, and they cost like 10 bucks or so to replace even if they do get fucked up. The steel they're made with isn't as forgivable as super nice Japanese White II whatever, but way less unforgivable than most lower end Western knives, which are designed more so that you won't fuck it up TOO bad if you don't know what you're doing, but which don't hold an edge.

For higher end, I like this bad boy. Kiritsukes are GOAT and Yanagis are great, though niche, knives. This has just as mucn range as a Western chef's knife, but honestly is good for way more. Depending on your style, of course.