Skip to main content
  1. Leisure
  2. Food & Drink
  3. Restaurants

LA Chef's Knife - Chef Jason Fullilove's YOSHIHIRO Hagane wa gyutou

See also

A chef's knife is a chef's most important tool. So it's no wonder that chefs spend a lot of time, and thought when deciding upon what type of knife to use in their kitchens.

More Photos

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 for Japanese 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

==============================================
Enjoy this article? Receive e-mail alerts when new articles are available. Just click on the "Subscribe" button above. Thanks!
=================================================

Advertisement

Leisure

  • Corned beef
    Find out how to prepare a classic corned beef recipe in a slow cooker
    Video
    Slow Cooker Tips
  • Left handed eating
    Find out why you should never eat with your left hand
    Video
    Wives Tale
  • Subway message
    Subway customer finds 'Big Mama' written on her order
    Video
    Subway Message
  • Deviled eggs
    This is the only deviled egg recipe you’ll need this Easter
    Delicious Eggs
  • Natural solutions
    Natural beauty: All natural solutions to life's little beauty headaches
    Camera
    Natural Solutions
  • Chocolate souffle
    Love chocolate? Get tips on making the perfect chocolate souffle every time
    Video
    Recipe 101

User login

Log in
Sign in with your email and password. Or reset your password.
Write for us
Interested in becoming an Examiner and sharing your experience and passion? We're always looking for quality writers. Find out more about Examiner.com and apply today!