Kitchen Knives Every Professional Chef & Cook NEED In Their Kit

For a young chef starting their journey at cooking school or a first restaurant job, building their first knife kit is essential! Today we share our experience working in restaurants to help you find the essentials Japanese knives that chefs and cooks need in their sets.

Knife lines in the video

Or visit Knifewear stores in Calgary, Edmonton, Ottawa, or Vancouver.

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The Basics 0:00
Extra Shapes You Might Need 4:35
The Best Knife Lines for Chefs 7:56
Aspirational Knives 12:02

Kitchen Knives Every Professional Chef & Cook NEED in Their Kit

[owlwoodworks]

Man I love listening to knife wear videos while I work. Perfect way to start a day

[yortnorth]

Love to see you flexin those tojiro knives. Love to have them all in my bag someday. I have 2 tojiro's 12 and 10 inches. They are really great.

[brettjohnson]

I get this channel is more for professional chefs, but as a home cook I really enjoy these. I personally perfer European style knives since it's just what I'm used to

[Flowerbandit]

I bought myself the Fujimoto Nashiji 240mm Gyuto for my birthday and it has been a dream to use and is my first Japanese knife. Though unfortunately it has started me down the path of "Maybe one more knife."

[kiliang]

When I'm in reduced knife roll mode, I only carry a small bunka and a nakiri 😂 but usually I carry a nakiri, a two bevel ginsan kiritsuke and fish knives, two different size debas essentially

[Oberkenobi]

I'm 6'4" and prefer a smaller blade in most scenarios

I also love Santokus.
18cm, 15cm Santoku.
18cm Gyuto, 21cm, 24cm Gyuto,
15cm, 12cm petty,
9cm pairing knife

Are knives I use most often.
The 24cm Gyuto is relegated to cutting larger steaks pretty much

Also got a few faithful Victorinox beaters,

And some cheap Kiwi Knives for when people ask to borrow a knife 😂 Kiwi Knives, iykyk

[DaRougaroux]

If you use high carbon, use food grade mineral oil on them after washing and drying. Amazon sells it. I also use it on oil stones when im not using water stones. Another good solid affordable knife line is Fujiwara Kanefusa. I have a Gyuto for 75$ and a Honesuki i paid 45$.

[garrettb]

When I was in culinary school we weren't allowed to own our own knives, we had to use the lab knives, but once I graduated I actually got a really cheap thyme and table 8 inch "gyuto", probably the knife I've used most and its definitely lasted longer than expected, surprisingly I was never made fun of for it either. But up until I saved and got my Miyabi Kaizen II gyuto about 2 years ago, it's been great, and I intend on collecting the entire line. My next gyuto and petty will be a Mazaki

[ScoopzyDaizy]

“I’m a big guy, I’m six feet tall.”

*laughs in 6’7”*

[grantsmith]

Seems to be a bit of a common belief that a larger knife suits a larger hand etc.

Cutting with a knife is a mechanical action, and the lever is your elbow

Rather than go on height directly, or hand size, probably the best indicator is length of forearm.

Too large a knife will require you to work harder to raise the knife to clear what you are cutting.
If used in extended prep sessions, you obviously have repetitive strain issues to consider

My forearm is 26cm, and I have more than one cook knife in this size
30cm doesn't seem uncomfortably large, and 20cm is about smallest knife that feels worthwhile.
Too short a blade gives you less area to work under.
My 16cm cook knife is more of a petite knife, but with European knives, a small cook knife is better for me than a

In kitchen gloves, I wear 5th largest of the 6 sizes, and the 16cm knife is agile and worthwhile, just not good for most tasks I use a cook knife for

[trappedindc]

Was bragging to Kevin on my Fujimoto Nashi Gyuto that after 2 years in the kitchen ( amateur/sometimes event cook using it every day)with only steeling it still sliced newspaper. He replied that Fujimoto is the Toyota of the knife world.

[nihatakgun]

hey Mr. Knifewear, i would really like to know your opinion about the Miyabi knives. Thanks

[oddforestcritter]

11:23 "30 seconds later" 😂😂😂

[Lobo]

You’re awesome! Thank you so much for the knowledge 👊🏼

[ChJc]

Great video as always! I’m super surprised you didn’t mention a paring knife. A 135mm petty is far too big for most in-hand work. It can be done obviously, but not the most efficient. 80-85mm is best for in-hand peeling, coring, and vegetable turning. I think it’s also important to mention the durability factor of a wa vs yo handle when smashing garlic or rock chopping while using a hammer grip, especially in a fast pace pro kitchen

[ochocabra]

says pork shoulder; grabs own shoulder.
that's funny.

[YoungboyNestis]

Whats that knife in the top of the wall behind you next to the knife book

[MilesMalcom]

The restaurant industry sucks ass we’re all trying to get out

[RestlessZzz]

This happens to be one of my first videos that I watch from you and this is very in a lot information that I love but the thing is I wanna Chef don’t like it I’m left-handed, so how can you have these Japanese work with left-handed because you’re mostly get it to right handed

[chefjamesmacinnis]

I was watching as a passer by and wasn't going to subscribe. But you mentioned red seal. As a fellow canadian I must hit that subscribe button