Classic 8" Chef's Knife
The chef's knife every station ends up borrowing.
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Full bolster, forged blade, the kind of balance you stop thinking about after the first ten minutes on the board. This is the knife that ends up in everyone’s hand at some point during service, because it does the boring stuff — onions, breaking down cases of chicken thighs, portioning proteins — without fighting you. The edge holds through a long prep shift, and the handle stays put even when your grip is wet. Not flashy, not delicate, just a solid piece of steel that does what a chef’s knife is supposed to do. Buy one, keep it sharp, hand it down when you retire.
Every line needs one knife nobody has to think about, and this is usually it. It's the one that survives getting grabbed by a cook who forgot theirs at home, dropped in the sanitizer bucket by accident, used for six hours straight on a Saturday. It's not precious. It's a workhorse, and that's exactly the job.
