Every chef needs good knives.  That’s a well known fact.

To give y’all a little background on yours truly, I started studying martial arts when I was 13.  Over the years, I’ve accumulated a fairly large collection of weapons related to that pursuit, with the majority of the arsenal being knives.  As such, I actually know what I’m talking about (for once).

Now, you could take a trip to your local grocery store and pick up whatever cheap-ass blade they happen to be selling, and it would probably work out okay.  For a while, anyway, but eventually you’ll have to buy another.

I prefer to buy to buy quality pieces that will perform superbly, and last.  To that end, I use these:

In addition to being sharp as hell, the knives have a beautiful Damascus pattern.  Go forth and purchase some.  You’ll thank me later.

http://store.calphalon.com/productline/katana-series-cutlery/4294959912-1982-1957

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