(Originally published January 29, 2014 on Examiner.com).
The type of chef knife that Chef Jason Fullilove uses as his primary chef knife is a Japanese YOSHIHIRO Hagane wa gyutou A 8.25″ (210mm) double bevel blade made with Virgin High Carbon Steel with an Eastern handle made of magnolia. (Note: Virgin High Carbon Steel is not stain-resistant). His prior knife was a Shun Santoku.
Jason noted he selected his current knife based on “it being functional, lightweight, and not too flashy. Since I spend so many hours a day holding my knife, I have to love it.” For Jason weight is very important as is durability as well as how the knife cuts through food. According to Jason, how a knife cuts is related to the material it is made from.
Jason sharpens his own knife with a 1000 grit and a 6000 grit sharpener and a stone fixer. There is no set time period for how long the knife will hold its edge after being sharpend, rather how long his knife holds its edge depends on how often he uses his knife as well as what he uses he knife for in his kitchen. So he sharpens his blade anywhere from twice a week to as infrequently as once a month.
He’s had his current knife about a year. He’s very happy with his knife. However, he noted, “I’m going to upgrade to a Gengetsu 210mm Stainless wa-gyuto. It has more stainless steel so the drag is less plus the blade is thin which is rare for a knife that’s stainless.” Gengetsu is an exclusive line custom made forJapanese Knife Imports.
In addition to his wa gyuto, Jason also has a number of other Japanese knives that he uses for different tasks. These other knives in Jason’s knife case include a Japanese usuba for vegetables, a deba for butchering certain fish, and a yanagiba for thin slicing fish and some butchery.
“A kitchen without a knife is not a kitchen.” – Masaharu Morimoto