Hard disagree with the bottom two, but a santoku, a regular-ass chef’s knife (Japanese, or German when a Japanese one’s unavailable), and a super sharp paring knife do me just fine. Cooked professionally for 2 decades with just those.
A filet knife and a cleaver I used very rarely, but were something the restaurants always had kicking around, because no one Smeagols one of those like we do our preciouses.
Hard disagree with the bottom two, but a santoku, a regular-ass chef’s knife (Japanese, or German when a Japanese one’s unavailable), and a super sharp paring knife do me just fine. Cooked professionally for 2 decades with just those.
A filet knife and a cleaver I used very rarely, but were something the restaurants always had kicking around, because no one Smeagols one of those like we do our preciouses.
Edit: did GR say which 3 he meant?