Knives - Need a good set

[stu46]

Just picked up what I think is a pretty good sashimi/fish knife. It's Japanese made and looks similar to a Bunmei except there's no english writing on it, high-carbon etc. I'm looking for a boning knife and a fillet knife. I don't have a problem picking up the same brand as the knife I just bought, but just looking at other options.

Also, will the sashimi knife perform fine as a fillet knife or should I use a fillet knife?

[jeff]

The main thing you want in a fillet knife is for it to flex, this makes it easier to cleanly fillet a fish.

With that being said I still use my Chef knife for both boning meats as with filleting fish. I do need to pick up a fillet knife, when that day comes chances are I'll get a henckels, only because I've had good luck with my other henckels knives.

[stu46]

Jeff,

The sashimi knife works well for filleting fish, just gotta improve the technique. The knife is a Sakai-Tohji and cuts the fish like butter. I'll look into the Henckels. My brother has a gift certificate to Williams-Sonoma, so I'll check to see if they have anything.

[jeff]

While I like Williams-Sonoma for rare items or plates. I dislike them for thinks like knives when you can easily find them at places like amazon for much cheaper.

I also have a gift cert for WS, I just need to figure out what I want. =)

[peasknees]

I use a chef's nice mostly too, a boning knife is nice to have for whole chickens and such, if I'm just doing something quick with chicken thighs or pieces. I don't bother pulling out another knife
I have a set of kershaw shun knives they are amazing and I won't ever replace them since the warranty is so good

[jeff]

Originally Posted by peasknees

I use a chef's nice mostly too, a boning knife is nice to have for whole chickens and such, if I'm just doing something quick with chicken thighs or pieces. I don't bother pulling out another knife
I have a set of kershaw shun knives they are amazing and I won't ever replace them since the warranty is so good

I have a nice boning knife but find that I always fall back on my 8" chef knife anytime I bone anything.