Chef knives are one of those things you can never have too many of. Am I right? Is it just me, or do we all end up buying a decent new knife every season, as a treat? It’s so easy to convince yourself that a new knife is just what you need in the galley…
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Look, you probably already have this knife. I don’t think I’ve stepped foot into a galley that doesn’t have it! But, a new shiny version is always more fun!
Don’t just take our word for it… Look what “Drew” had to say on Amazon about it.
Amazon Review 5.0 out of 5 stars
I have never owned a premium knife before this one. It was always the “33
The handle feels good in my hand and the blade has retained its sharpness since I first got it four months ago. Of course with a knife like
I know. Everyone has an opinion about Global knives. Some chefs hate them, others swear by them. But their bread knife really is a winner.
It is made from a single piece of
It has an ergonomic handle with a dimple pattern making it comfortable and slip resistant, useful for repetitive slicing. The knife’s perfect weight is achieved through the hollow handle that is filled with sand for
Upgrade the sex appeal of your galley knife collection with this gorgeous, yet practical Miyabi rocking santoku.
The potent core of SG2 micro-carbide powder steel is layered in a Tsuchime finish. This exquisite, hand-hammered effect helps prevent food from sticking. Each knife features a hand-honed blade finished with a true katana edge, a homage to the samurai swords made in Seki centuries ago.
Fabricated with special Cocobolo Rosewood
Another classic knife in every yacht chefs knife roll. These make great boat knives if you can slide them into the annual galley equipment budget. Grab a couple, they are always useful.
The Wusthof paring knife has a short curved blade. It has been specially tempered with a high carbon stainless steel. It’s easy to keep sharp, but keep it away from the crew mess, you know it will still end up ruined after a few weeks!
I know. Another Shun. Sue me.
Meat cleavers are great for terrorising new crew. It’s always the most intimidating knife a chef can have out when new crew members invariably ask “Hey chef, can I just quickly borrow a knife?” Instead of walking 20m tot he crew mess.
The Shun meat cleaver is a good one-
What’s in your knife roll?
Let us know below what you think we should have included in this list. What’s missing? What doesn’t deserve a mention?