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bread knives, four cleavers (two Chinese and two meat cleavers), and a smattering of other random blades (including a vintage sashimi knife I rarely use, but it’s beautiful). The one blade I didn’t have for an embarrassingly long time was a chef’s knife—I often turned to my cherished petty knife for all my prep tasks. But,…

bread knives, four cleavers (two Chinese and two meat cleavers), and a smattering of other random blades (including a vintage sashimi knife I rarely use, but it’s beautiful). The one blade I didn’t have for an embarrassingly long time was a chef’s knife—I often turned to my cherished petty knife for all my prep tasks. But,…