Suggestions for knives for a 3 knife set

Alex Topfer

Alex Topfer

Joined
May 1, 2019
Messages
718
Hi
TLDR: if you were putting together a set of 3 kitchen knives, what 3 styles would you choose? and/or if you had a chef's and a paring knife, what would you choose as the third?

Context:
I'm thinking of joining the local knifemakers guild here in Australia, and to do so you have to present 3 knives to be judge on. It seems like I may as well make a thing of it, so I'm thinking of doing a set of kitchen knives.
Part of the criteria is design, so the set would need to make sense as a set of kitchen knives for practical use. The two most common recommendations are a chef's/santoku/gyuto and a paring knife, but I'm not sure about a third. Of course I'm interested in suggestions that don't include those.
My thoughts for the third are a slicer or a cleaver. I'm kind of leaning towards the cleaver because they are fun, although a carving set could be interesting.

Thank you
 
Alex Topfer said:
Hi
TLDR: if you were putting together a set of 3 kitchen knives, what 3 styles would you choose? and/or if you had a chef's and a paring knife, what would you choose as the third?

Context:
I'm thinking of joining the local knifemakers guild here in Australia, and to do so you have to present 3 knives to be judge on. It seems like I may as well make a thing of it, so I'm thinking of doing a set of kitchen knives.
Part of the criteria is design, so the set would need to make sense as a set of kitchen knives for practical use. The two most common recommendations are a chef's/santoku/gyuto and a paring knife, but I'm not sure about a third. Of course I'm interested in suggestions that don't include those.
My thoughts for the third are a slicer or a cleaver. I'm kind of leaning towards the cleaver because they are fun, although a carving set could be interesting.

Thank you
Click to expand...
Gyuto, Petty and either Nakiri or Sujihiki (slicer/carver) or a Western Deba. All can be done double bevel and would have different tasks.
I would forget the Santoku which is a Gyuto/Nakiri hybrid with overlapping functions.
 
Well the real answer is that it is entirely dependant on each individual.

I'd go with a main knife - a chef's/gyuto/or Chinese cleaver for me, a petty knife, and a slicer of some sort (for the holidays).

Of course IRL I have enough knives to make a British MP go off on some rant. And no doubt be face first in the pavement while being asked some questions.
 
For me a 240mm super slicey gyuto, a paring knife of about 3"-4", and a thick cleaver/chopper to handle bones and very hard food items.
 
Alex Topfer said:
Hi
TLDR: if you were putting together a set of 3 kitchen knives, what 3 styles would you choose? and/or if you had a chef's and a paring knife, what would you choose as the third?

Context:
I'm thinking of joining the local knifemakers guild here in Australia, and to do so you have to present 3 knives to be judge on. It seems like I may as well make a thing of it, so I'm thinking of doing a set of kitchen knives.
Part of the criteria is design, so the set would need to make sense as a set of kitchen knives for practical use. The two most common recommendations are a chef's/santoku/gyuto and a paring knife, but I'm not sure about a third. Of course I'm interested in suggestions that don't include those.
My thoughts for the third are a slicer or a cleaver. I'm kind of leaning towards the cleaver because they are fun, although a carving set could be interesting.

Thank you
Click to expand...
For the third knife I would get more miles out of a bread or boning knife than a cleaver. A good bread knife works pretty well as a slicer if thats what you meant. I have a Tojiro ITK that is pretty versatile.
 
Thank you. The deba is an interesting suggestion, and a breadknife would be a practical one. plus a serrated knife would be a good example of skill, assuming i don't screw it up

Ourorboros said:
Well the real answer is that it is entirely dependant on each individual.
Click to expand...
That's why I'm asking, I'm after other suggestions beyond what I would think of. Like the deba or boning knife, those didn't occur to me as I'm vegetarian (i use a my cleaver for pumpkins and nuts a lot)

Ourorboros said:
Of course IRL I have enough knives to make a British MP go off on some rant. And no doubt be face first in the pavement while being asked some questions.
Click to expand...
Yeah, it's a bit scary here too :P I'm forever running out of storage space
 
Most people will do 99% of work with a chef and paring knife.

I wouldn't sweat the third to much, make a knife that you wasn't to make. Maybe given you are a vegetarian a nice nakiri could be the go
 
Nick-D said:
Most people will do 99% of work with a chef and paring knife.

I wouldn't sweat the third to much, make a knife that you wasn't to make. Maybe given you are a vegetarian a nice nakiri could be the go
Click to expand...
Like the OP, I have the common chef knife and paring knife combo. I have often considered a third knife, but not sure I need one. The two I have are sufficient. Someone told me that a 6 inch utility knife would round out my set. Not sure it is necessary. A bread knife does appeal to me, but I do not often make homemade bread. Occasionally, but not too often.
 
do you deal with a lot of specific sorts of food?
a little prep knife can be handy, but if you have a decent chef knife it's not vital. you could always just find a fancy knife you like for the sake of having a fancy knife :p
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The kitchn knives are fine but it sounds like since you are being judged for entry, I would go safe on two of the three knives and the third I would do something they may not have seen before or your take on an old style. So what if it's not perfect, you can improve your skills as you interact with people in the group. Don't be afraid to take a chance.....Good Luck
 
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