One Knife To Rule Them All #shorts

If you could only have one of these knives in your kit, what would it be?!

Seen here : Nigara Hamono Kurouchi Tsuchime Bunka w/ Custom Handle
Kajibee Kurouchi Nakiri 165mm

And from the personal vault a Takeshi Saji Tsuchime Gyuto 210mm and a Gihei HAP40 Santoku!

[Skektik]

I personally strongly recommend a santoku as a first knife. For home cooks, it pretty much does everything a gyoto can but while being a bit more compact and easier to handle in a small kitchen.
As a second knife, I recommend a petty knife. For more precise work its really nice to have a small, short knife at hand

[Rob_Pap]

This is actually the best advice I've heard from any knife/cooking channel. Get a quality chef's knife, then go for stuff you like

[AFN]

I tend to think there are four knives everyone who cooks at home regularly should have (not counting dinner, butter or steak). A chefs knife of some sort, a paring knife of some sort, a cleaver of some sort, and a bread knife. With those four, you’re good.

[FrancisGalton]

I’ve been home-cooking forever. I have a nice collection of Western cutlery. When I finally decided to bust my Japanese steel cherry, I followed the advice of a chef I spoke to online and purchased a 210mm Tojiro DP gyuto. Love, baby! ❤

[HKnSLK]

Dude, even that Gyuto is kinda short. It looks intimidating at first, but like a big screen television, you get used to it pretty quickly and appreciate the greater size

[avarmauk]

I highly recommend a Santoku for a first time buyer. They’re very easy to handle and are very versatile. Second a gyuto if you fancy an upgrade. But it is harder to use because of the length, the added benefit is the pointier tip over the Santoku.

[Human_Evolution-]

The way you saw "shapes" is unsettling. I cant go back to sleep anymore.

[BGRatz]

I still try to wear the Knife my mom got around 1970

[GURUNGSANDETH]

how about slicing beef which one you prefer ? 😊

[jeffelliot]

Nobody needs to spend hundreds of dollars for a knife. I was cooking at the Michelin level with a $12 Santoku from Marshalls. These designer pieces are way more than any cook or chef need

[lukeItsAmeMArio]

nothing this guy cannot do. can i chop cow bone i want that tasty bone marrow.

[frfsolrac]

All those knives suck. Buy a 10 inch German stainless steel knife. A wusthof or zwilling.

[sanzo]

Santoku... It's pronounce as 'sun' not 'sand'..