Knifemaker Explains The Difference Between Chef's Knives | Epicurious
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- Published on: 4/9/2018
- Knifemaker Will Griffin of W.A. Griffin Bladeworks shows Epicurious how to choose the best Chef's Knife for your culinary needs. The bladesmith provides an overview of the differences between carbon steel and stainless steel, blade shape, blade thickness, blade length, double bevel vs single bevel, hidden tang vs full tang handles, knife balance, and much more.
Check out the knives here:
Masamoto Sohonten 180mm carbongyuto - https://amzn.to/2GSg9Sf
Tesshu 240mm white #2 gyuto - https://www.aframestokyo.com/tesshu-wa-gyuto-240mm-white-ii-steel-blade-rose-wood-han240.html
Griffin Bladeworks hand hammered damascus 8 inch chef - http://www.griffinbladeworks.com/new-products/hand-forged-chef-knife
Konosuke fujiyama white #2 210mm gyuto - http://www.sharpandshinyshop.com/store/p1/Konosuke_Fujiyama_210mm_Blue_2_Gyuto.html
Wusthof Classic 6 - https://amzn.to/2v3a9or
Wusthof Classic 8 - https://amzn.to/2HqzU4E
Sakai Takayuki 240mm kiritsuke - https://amzn.to/2JBlRdc
Griffin bladeworks 8 and 9.5 inch hand hammered damascus chef (both available at same link) - http://www.griffinbladeworks.com/new-products/hand-forged-chef-knife
Togiharu Inox 210mm gyuto - http://www.korin.com/HTO-INGY-210
Yoshimitsu 210mm white #1 gyuto - https://www.chefknivestogo.com/gokogyuto210mm.html
Chroma type 301 8 inch chef - https://amzn.to/2HpQLob
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