Best knife for.....

I would use a good Japanese gyuto. Potatoes shouldn't be a problem.

However, this is one area where there are several alternatives.

When people chop carrots, lettuce, cabbage, traditional Asian vegetagles and other crunchy fiberous examples, many people opt for Chinese cleavers.

Any good kitchen store will have several examples of Euro chef knives, as well.
 
And since I don't have my collection of quality kitchen knives up to speed yet, I will often use one of my hunting knives if I have quite a bit to slice,dice, or chop! :biggrin:
 
Locutus said:
And since I don't have my collection of quality kitchen knives up to speed yet, I will often use one of my hunting knives if I have quite a bit to slice,dice, or chop! :biggrin:
Click to expand...

Have no fear. Just keep busy for a few more days stalking "Seven" and I will have your new santuko in the freezer...
 
Thanks! I actually use my Fabreware (yes they arent so great) cleaver. I bought a new set of knives 6 months ago :smile:
 
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