Line knife

[marcus5556]

Just curious what knives everybody prefers to use during service. Mine switches between my gyuto really too long and in the way, and my boning knife too flexible. Neither knife is ideal and I'm trying to figure out what i could switch to.

[blwchef]

When I did European cuisines I used a 210 gyuto and 150mm petty on the line.

[bikehunter]

Shorter gyuto and stiffer boning knife?? ;-)

[LumberJ]

I don't know I use either a 270 gyuto or a 155 petty. Mostly the gyuto, just depends on my mood that day.

[kcma]

Knife too long was just never a problem... too many cooks have been a problem often though. You'll be surprised how few you actually need once you start firing cooks

[Boondocker]

I use my 210mm minamoto carbon suji for line work

[Rob Babcock]

My 210 Tojiro Shirogami is a very nice line knife. But I rotate thru most of the knives I own just for fun and to distribute wear evenly.

[JKerr]

I generally rotate between my Sugimoto #6 and an Azuma minamoto 24cm gyuto. The Azuma's new so I'm trying to use it as much as possible (to get a feel for it, but also to justify the purchase), but I'm a pretty big fan of cleavers for line knives.

[jmbullman]

I got 3 line chefs useing the 210 artfex's and they love them so much they want another on for backups but unfortunately the are out of stock rite now, mark has 200 on order so hopefully soon, I'll let u know when they come available. Jmbullman