1: Chef's knife (7-9 inches, stout enough to do the things the cook does) 2: Utility knife (about 6 inches, less chord [i.e. not as far from back to edge; pointed) 3: Paring knife.
After that, a slicer (about 9 inches, not much more chord than the utility knife)
Those will do most cooks for everything they need. I got by for several years with just the slicer and the utility knife.
There are knives which some need, but those are based on cooking habits. If one does a lot of salad, for a lot of people, then a 10" chef is a good idea. Lots of breaking down prime cuts (or quarters), and a meatpacking knife, like that gokujo, is handy. Same for things like a tournet, or a sashimi knife.
But for needs, three-four pretty much does the job.
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Date: 2010-03-03 05:02 pm (UTC)1: Chef's knife (7-9 inches, stout enough to do the things the cook does)
2: Utility knife (about 6 inches, less chord [i.e. not as far from back to edge; pointed)
3: Paring knife.
After that, a slicer (about 9 inches, not much more chord than the utility knife)
Those will do most cooks for everything they need. I got by for several years with just the slicer and the utility knife.
There are knives which some need, but those are based on cooking habits. If one does a lot of salad, for a lot of people, then a 10" chef is a good idea. Lots of breaking down prime cuts (or quarters), and a meatpacking knife, like that gokujo, is handy. Same for things like a tournet, or a sashimi knife.
But for needs, three-four pretty much does the job.