Official kitchen knife thread

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ybarselah
Posts: 5659
Joined: July 15th, 2009, 2:29 pm

Re: Official kitchen knife thread

#601 Post by ybarselah » February 2nd, 2019, 8:03 am

have spent a few hours on this thread and have two questions.

can someone please recommend a large in-drawer knife storage solution? i can't seem to find one that doesn't have 2 layers.

is there a really good petty out there for around $150 or under? on the longer side. western handle preferred. (very happy to buy one from someone on this board if anyone has extras that are in great condition).

thanks! amazing thread.
Yaacov (ITB)

David Cooper
Posts: 909
Joined: March 18th, 2015, 1:58 pm
Location: Vancouver BC

Re: Official kitchen knife thread

#602 Post by David Cooper » February 2nd, 2019, 10:56 am

ybarselah wrote:
February 2nd, 2019, 8:03 am
have spent a few hours on this thread and have two questions.

can someone please recommend a large in-drawer knife storage solution? i can't seem to find one that doesn't have 2 layers.

is there a really good petty out there for around $150 or under? on the longer side. western handle preferred. (very happy to buy one from someone on this board if anyone has extras that are in great condition).

thanks! amazing thread.
This one, I don't, own it, but like how it looks and feels in person:



ybarselah
Posts: 5659
Joined: July 15th, 2009, 2:29 pm

Re: Official kitchen knife thread

#603 Post by ybarselah » February 3rd, 2019, 7:56 am

that looks great and priced well - thank you!
Yaacov (ITB)

Michael Lee
Posts: 2
Joined: December 3rd, 2018, 1:37 am

Re: Official kitchen knife thread

#604 Post by Michael Lee » February 4th, 2019, 12:20 pm

I would recommend the Gesshin Ginga Western Stainless knives at Japanese Knife Imports. The 150 is out of stock, but they should be getting restocked in the very near future. https://www.japaneseknifeimports.com/co ... less-petty

I use a 210 Gesshin Ginga western petty for all kinds of things, from trimming briskets to slicing fish, green onions, and skinning small fillets. It's easy to maintain and clean, and sharpen; it's well balanced, thin behind the edge, and a great all-around knife.

ybarselah
Posts: 5659
Joined: July 15th, 2009, 2:29 pm

Re: Official kitchen knife thread

#605 Post by ybarselah » February 7th, 2019, 12:46 pm

thanks michael - i actually have a gesshin gyuto which i love.
Yaacov (ITB)

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