Working the grill

Becker BK5.

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I have over a dozen of the Shun classic line, and can't speak highly enough. Just remember to *ALWAYS* use a poly board - no wood, bamboo, hard plastic, marble... I am *seriously* lusting after the new Fuji line, but I haven't been able to really play with one yet, so I can't say anything about it. My main concern there is the 250,000 divots on the faces, which could make cleaning it a pain. No clue what the "SG2" core steel is, but I can't complain about the VG10 in the blades I've got...
 
camamoo said:
I work the grill and meat is my thing. Beside the conventional kitchen knives I work with, I am looking for a great looking well made knife for when I go catering.
Blade should be minimum 8".
Any suggestions?
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If you seek the BEST... Murray Carter is your knifemaker. http://www.cartercutlery.com/ He is a 17th Generation Yoshimoto Bladesmith and Certified Master Bladesmith. He forges laminated steel so thin that it amazes me. I have several and can assure you that his knives hold a fantastic edge. He has written several books and is an amazing bladesmith. Check him out. ;)
 
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