Dropped $400 on a Japanese sushi knife and honestly it's collecting dust

My line cooks keep grabbing the $30 kiwi knives anyway because they're lighter and easier to sharpen on the fly. Anyone else find expensive knives aren't worth it in a busy kitchen?

2 comments

2 Comments

lunashah1d ago

Is it really that deep though? You dropped $400 on a knife that's basically a showpiece for a busy kitchen, not a workhorse. Kiwi knives get the job done without the stress of worrying about chipping a blade.

rileyw7221h ago

The real cost isn't the knife itself, it's what that $400 says about how much time you actually have to hand-wash and baby a blade in a commercial setting.