KNIFE SET 2 - THE KEEN COOK'S KIT
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In almost every conversation about knives with customers, we wang on about how we don't sell knives as sets. Reason being is that you want to pick and choose the knives you will use the most and spent most of your budget on the knife you will use for most kitchen tasks. In a lot of knife sets, you often get two or three very similarly sized knives, one useless novelty knife, and end up only using one of the range. And don't get me started on knife blocks (basically, a big no no).
All that said, you will inevitably need more than one knife in your armory or want to have an idea of how to put together some basic kit and what you can get for your budget. We have put together some knife sets that cover off basic tasks and work well in combination.
THE STARTER KIT: these are great quality knives from covetable makers. If you have one entry level knife, and are looking to upgrade your kit, this is for you:
- 210mm KUROSAKI GYUTO: for the majority of your slicing, dicing and chopping tasks. VG10 is a high quality stainless steel that is easy to look after while the fujin hammered finish is a trademark of Kurosaki ensuring you will be slicing in style. Full info here.
- LARGE JAPANESE BREAD KNIFE: for sourdough. Also useful for bisecting that occasional Victoria sponge. Important to have a bread knife so you are never ever ever tempted to use your gyuto. Full info here.
- 120mm ITTETSU PETTY: for small on-board tasks and basically slicing anything small and delicate. From herbs to chilli to garlic and ginger. Anything small and requiring extra precision. This is a carbon steel knife - shirogami 1 - so requires a little more care but has a protective kurouchi finish. As petty knives are used slightly less frequently, this is a great intro to carbon steel. Full info here.