rayc83•1mo ago

Swore by the same knife for 8 years until a stage in Portland changed my mind

I worked at a place in Portland last spring where the sous chef handed me a 6-inch Miyabi and told me to use it for a whole prep shift. I always thought my old Wusthof was fine, but after 4 hours of dicing onions and mincing herbs, my wrist didn't hurt at all. The blade felt way more balanced and I could go faster without losing control. It cost about $170, which I thought was ridiculous, but now I'm saving up for one. Has anyone else switched to a lighter Japanese knife after using a German one for years?

2 comments

2 Comments

jamesblack1mo agoMost Upvoted

Haven't you noticed how your wrist feels different after a long prep shift with a lighter knife? I had the same thing happen with a Shun I borrowed from a buddy... my old Henckels felt like a brick after that. The balance on those Japanese blades is just something else, especially when you're doing repetitive cuts for hours. I still keep my German knife for heavy stuff like splitting lobsters, but for everyday veg work, lighter is just way better on the joints.

gibson.nathan1mo ago

My buddy Derek worked a line at a place in Portland for like 6 years, and he got a Shun as a gift from his old chef. Said the first full shift he did with it, prepping mirepoix and brunoise for service, his wrist didn't ache at all the next morning. That never happened with his Wusthof... he said it was like night and day for his carpal tunnel. He still keeps the German one around for breaking down squab though.