Chef knives for the line — forged and stamped blades for daily prep, from all-purpose gyuto and chef's profiles to the workhorse of the station.
A 20–25 cm chef's or gyuto covers most prep; add a boning or paring knife by task. We'll advise by your menu.
Forged blades are heavier and hold an edge longer; stamped are lighter and lower cost. Both are available.
Yes — any working blade needs honing and periodic sharpening to keep a clean edge.