They're getting ready to start training me to cut/prep the meat at work and for that I need a knife that can withstand 8-14hrs of continuous use daily.
My price range is up to about $200
Aside from the basics (quality build, comfort, steel, etc.) one thing I'm needing is that it needs to be recognizable. This is more or less to keep it getting accidentally mixed in with the basic kitchen cutlery that the restaurant provides.
3 picks so far
http://www.amazon.com/Zelite-Infini..._UL160_SR157,160_&refRID=1DPWAVWHVE87Z1DFNKS7
http://www.amazon.com/gp/product/B00X1JMRRQ/ref=ox_sc_act_title_3?ie=UTF8&psc=1&smid=AIZZ2P5XRUOZE
http://www2.knifecenter.com/item/KS...ritsuke-knife-hammered-blade-pakkawood-handle
My price range is up to about $200
Aside from the basics (quality build, comfort, steel, etc.) one thing I'm needing is that it needs to be recognizable. This is more or less to keep it getting accidentally mixed in with the basic kitchen cutlery that the restaurant provides.
3 picks so far
http://www.amazon.com/Zelite-Infini..._UL160_SR157,160_&refRID=1DPWAVWHVE87Z1DFNKS7
http://www.amazon.com/gp/product/B00X1JMRRQ/ref=ox_sc_act_title_3?ie=UTF8&psc=1&smid=AIZZ2P5XRUOZE
http://www2.knifecenter.com/item/KS...ritsuke-knife-hammered-blade-pakkawood-handle