Kitchen Knives Every Professional Chef & Cook NEED In Their Kit

If you've got to cut up a #40 bag of onions, you need to put the chopper attachment on the Hobart mixer.

My first Japanese knife was a Nakiri and I haven't looked back! I also didn't think a Honesuki was a "NEED" knife until I got one.

I love the sujihiki from kikuichi (brand) warikomi elite series. They look awesome and made of V10 steel but the brand is not available in Germany. So i bought one of Tojiro DP (also nice and made of V10 steel)

My 1st knife was the tojiro oboro 16cm and my men am in love with it, i wish i can keep it my whole life!!!

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

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

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

The edge retention of a knife also has to do with edge geometry.
Outdoors55 has a great video on this.

10" chef knife, 6" paring knife, you must live in the Giants country!

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.

Imagine going to cooking school.. lol 😂

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

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

All the chefs and cooks i worked on hotels used cheap knifes here in portugal they buy at alchan its like 6 to 12 euros this bs that some more high end knifes is bulshit it does the job and hold and edge ? Good it is a great knife

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

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

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$.

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

A knife w/ a 135mm blade is much to big to use as a paring knife. And don't you think that a chef needs a serrated knife to cut soft things? (I suppose the chef never cuts bread but ...)

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

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

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

Chefs have to have their own knife in their first job? Damn

I already have a Santoku and petty. I'm thinking about either getting a gyuto, kiritsuke, or nakiri as my next knife. Is the kiritsuke the best happy medium for me to get because I already have a santoku?

“I’m a big guy, I’m six feet tall.”

laughs in 6’7”

Was considering a MADE IN 8IN CHEF for my first chef knive, home cook, would you recommend it?

Hello. I watched this video and I really enjoyed it. I own two Miyabi knives, what are your thoughts about the Birchwood and Black series??? Would you use them professionally, for home cooking or both? Thanks for your time!

Don't know where else to ask this, so I'll do it here. Learning that you guys are Canadian(and in AB), do you know if I need to buy my own knives if I want to take NAITs culinary classes? I'm confused at what I should be buying, and learning before even attending my first class.
I might be over-thinking but I feel like I should be maybe have above average knife skills before starting my culinary journey.

Do you have apprenticeship programs in the US? Here in Australia, you do workplace and school training together over 3 years. I do 4 days at the restaurant and 1 day at school per week.

What's a good magnet wall hanger that will hold a knife and not let it slip?

Do you have any experience with the dalstrong shogun series? and if so is it worthwhile for hard working use? I really just like the handle look with the lion on the end and that it's made of aus10x. I have an aus8 folding knife I use for opening boxes assembling furniture that lasts a very long time between sharpening.

What knives you should get really depends on the kitchen you work. Not only on the national cooking style.

Always start with a gyuto/kiritsuke or a santoku/bunka. From petty knife is always the second one. Based on what you started i recommend always a nakiri or santoku/bunka.

As the 4th and 5th spot it is more specialised knives. Do you work more in a fish style restaurant then you can go for a yanagiba and deba/filleting knife. In a meat style restaurant sukihiki and a honesuki. For a more vegetable focus restaurant is it only the Nakiri.

As an leermeester in the Netherlands I always buy for the 1st year interns an carbon steel bunka or nakiri, cause for me the first thing you have to learn is a good slicing technique and taking care of it. But they must do everyday in free time before their shift starts an hour long vegetable prep.

I just placed an order just now. I purchased a Moritaka Ishime Kiritsuke 240mm. Am so exciteeeeeeed

This might be my favorite video of yours that I've seen (not everything, but a lot). Very informative and a little sexy there at the end, lol. Great video!

A great video on knifes. It seems you talk a lot to the person who's becoming a chef. What about Us backyard Cooks that want to raise our level of experience and tools. What's good for the guy who cooks on a daily basis. I love your channel and I love the videos you put out. Thank you for all the time and hard work you put in your videos. We appreciate it!!

Can you please give some opinions on the tojiro DP 170mm petty knife? Thanks so much

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 tranchelard/stechmesser/slicer

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

I would agree I used to have to sharpen my knife once a week since I've switched to Japanese knives I sharpened my knives about once every 2 or 3 months Half the time I don't even really need it let me do it out of fun

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.

Learned so much!! Thanks!!

Please do not pick knife steels based on geographical location. Steel composition, and Rockwell hardness are a way better place to start.

Very informative. Please do more episodes like this.

Any opinion on Cangshan chef knife

What do you think about Samura knives? Looking at the specs they seem to offer very good knives at a great price.

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

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

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."

Very informative.