Quote:
Originally Posted by vash
I'm with don. I'm sure she would want to test drive one first. Also, I'm willing to bet most chefs use a cheap Forchener.
I would like a gyoto style blade. Essentially a western styled japenese blade.
|
I think most pro chefs use a Forchner in the commercial kitchen.
I like the smaller handles of the Wusthof Grand Prix I. I just bought a GP II, and it's "ok".
I almost went with a Henkels Pro S, which might be the best, but they are heavy.