Thought those expensive Japanese knives were just hype, but I was dead wrong

For years I used basic restaurant supply knives thinking the $200 ones were a waste. Then I spent a month working a guest chef shift in Portland where everyone used Shun knives. After 6 straight nights of prep with one borrowed from the sous, my hand didn't cramp once. The edge held for three services before needing a touch up, which was unheard of for me. I finally bought my own santoku last month and it cut my prep time by almost 20 percent. Anyone else have a tool they resisted until they actually tried it?

2 comments

2 Comments

faith_price710d ago

My buddy Jake swore by his $20 knife block until he sliced through his thumb on a dull blade.

rowan_hayes10d ago

Is it just me or does it feel like people treat cheap tools like they're disposable and then get surprised when they fail? I see it everywhere - cheap tires that blow out, bargain bin power tools that catch fire, dollar store pans that warp. The worst part is the false economy, thinking you saved money but actually paying more in injuries and replacements over time.