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View Full Version : What's your favorite knife?



jgraeff
08-28-2011, 01:07 PM
Just curious what some of the forums members here favor in their collections.

Id have to say either my Kono HD gyuto or my Misono ux10 suji

Since i started buying knives i seem to always want more!!

JohnnyChance
08-28-2011, 01:17 PM
270mm Shigefusa Kasumi Gyuto. Easily my best performer (for now). Just makes it a joy to use.

I also still have a soft spot for my DT ITK 270mm gyuto. Probably my most comfortable knife, and it is the only stainless gyuto I have in my work kit currently, performs great but isn't super thin (still sturdy). Basically it is my beater at work that I don't have to worry about rusting or chipping or bending. I appreciate it being a workhorse I don't have to baby.

Wagstaff
08-28-2011, 01:26 PM
Favorite knife which I own is a Gesshin Ginga 210mm petty. But it's clearly "the best" knife I own.... it's not the most used. Then it's a tough call, but probably (so far) my 10" Sab Nogent chef's knife. I wreck the patina a bit too often (don't ask) and cut too many corrosive things to use it *all* the time, but it's my most used knife, still.

Cadillac J
08-28-2011, 01:32 PM
270 Kono suji/210 Suisin petty

Delbert Ealy
08-28-2011, 01:38 PM
The one I just finished :viking:
(sorry my filter is off today)
Del

riverie
08-28-2011, 01:39 PM
any single bevel knife from watanabe..... wa-suji hiro-AS with Dave's thinning and etched also becoming my favorite slicer now.

El Pescador
08-28-2011, 01:53 PM
Guy Fieri Knuckle Sandwich...changed my life.

echerub
08-28-2011, 02:00 PM
Ooo... narrowing it down to just one favorite is hard. But maybe I can narrow it down to 3. DT ITK cleaver, Suisin Densho kiritsuke, Konosuke Fujiyama white 240 gyuto.

Each is so different from the other that I don`t want to have to choose between them!

tk59
08-28-2011, 02:10 PM
"Rottman" 210 suji in Niolox. I don't do volume work with it but I use it very often. It makes me smile every time.

JanusInTheGarden
08-28-2011, 02:11 PM
Simple. Elegant. Thin. Konosuke HD Gyuto.

TamanegiKin
08-28-2011, 02:28 PM
At the moment my favorite is my 270 suisin inox honyaki wa gyuto.
Sometimes I feel like I take this knife for granted, I won't use it for a day or two and then when I use it again I'm reminded of how good it is. This knife has a very unique feel to it compared to my others.
Not sure if It's the steel or the handle or both but it feels solid.
There's a lot of feedback, kinda like pumping your car tires up to 50 psi

kalaeb
08-28-2011, 03:06 PM
It changes often, currently my favorite is my 270 Kikuichi carbon suji, followed closely by a 10" old hickory. Ghetto, I know! Nothing exotic, sorry.

sachem allison
08-28-2011, 04:58 PM
my favorites would be my Hiromoto HC240 and my PreWW1 10" Sabatier Nogent chef knife. I love them both even though I have been neglecting the Sabatier for a while.

wenus2
08-28-2011, 05:48 PM
followed closely by a 10" old hickory.
LOL, I love that knife too! Mine's an 8" Ontario in french chef pattern, about 50 yrs old I think. It's a bargain at 5x its ebay price price of ~$10.

My Butchihiki is the knife you would have to pry from my cold dead hands though.

mhenry
08-28-2011, 06:51 PM
Anything from Takeda

UglyJoe
08-28-2011, 06:53 PM
My current favorite is my Mizuno 270 blue 2 gyuto. Followed closely by my white 2 Yoshihiro deba.

deanb
08-28-2011, 07:22 PM
In first place for me is the Bob Kramer 9" chef's knife. Three way tie for second place; 270 Suisin Inox Honyaki Wa gyuto, 210 Suisin Inox Honyaki Wa petty, and the 10" Kramer Zwilling chef's knife. Very close to a 4 way tie for first.

karloevaristo
08-28-2011, 11:55 PM
Carter SFGZ Funayuki...

NO ChoP!
08-29-2011, 12:48 AM
Although, not nearly my most used (which goes to my takeda and kono gyutos), I really love to slice things with my octagon handled 300mm Moritaka yanagi, and am happy every time an opportunity arises.

mattrud
08-29-2011, 12:55 AM
270mm Shigefusa Kasumi Gyuto. Easily my best performer (for now). Just makes it a joy to use.

I also still have a soft spot for my DT ITK 270mm gyuto. Probably my most comfortable knife, and it is the only stainless gyuto I have in my work kit currently, performs great but isn't super thin (still sturdy). Basically it is my beater at work that I don't have to worry about rusting or chipping or bending. I appreciate it being a workhorse I don't have to baby.

that jumped to the top of your list real quick didn't it. can't say I blame you.

mattrud
08-29-2011, 12:59 AM
This is really tuff for me to give a single answer on. My most beloved is my Kramer. It is basically my dream knife.

I would say my favorites/most used are my shigefusa kasumi 240mm gyuto and Konosuke fujiyama white #1 gyuto.

After that I am really digging my new heiji 240mm suji semi-stainless from Jon, I am digging it a lot in fact.

if I was still working the line everyday it would be my dt itk 240mm aeb-l.

jgraeff
08-29-2011, 09:05 AM
This is really tuff for me to give a single answer on. My most beloved is my Kramer. It is basically my dream knife.

I would say my favorites/most used are my shigefusa kasumi 240mm gyuto and Konosuke fujiyama white #1 gyuto.

After that I am really digging my new heiji 240mm suji semi-stainless from Jon, I am digging it a lot in fact.

if I was still working the line everyday it would be my dt itk 240mm aeb-l.


Really a gyuto for your line knife? seems a bit large but then again I'm use to small tight kitchens ha. I also got a question what does "heji" actually mean i see it all over the place with different brands is it one brand or does it have a japanaese meaning behind it? just curious

tk59
08-29-2011, 09:33 AM
Nakaya Heiji is a Japanese knife maker. I think he has a son or two that help him out. You normally hear about two lines of knives he makes: stainless clad skd and iron clad swedish (a la Iwasaki/Shigefusa). In the U.S., we get them from Jon, for the most part.

WildBoar
08-29-2011, 03:01 PM
Pierre Rodrigue 300 mm suji. I don't use it very often, but it is always a joy when I do.

mattrud
08-30-2011, 01:29 AM
Really a gyuto for your line knife? seems a bit large but then again I'm use to small tight kitchens ha. I also got a question what does "heji" actually mean i see it all over the place with different brands is it one brand or does it have a japanaese meaning behind it? just curious

I do not use a chefs knife on the line, just for prep. A 240mm suji has been my line knife for years provided I have the space on the station.

oivind_dahle
08-30-2011, 01:35 AM
My favorite knife will always be the one I dont have :) And thats why I keep on buying knives I really dont need :S

WiscoNole
08-30-2011, 02:28 AM
Masamoto KS 240 gyuto

Amazing feel, profile, and geometry.

It'll probably be the first knife I get a fancypants handle for.

Benuser
08-30-2011, 03:15 AM
My Fujiwara FKH 270mm sujihiki because of its great simplicity and (if I may say so) deadly efficiency.

apicius9
08-30-2011, 03:17 AM
For some reason I really like my Watanabe garasuki, but I don't use it enough. Other than that, my Carter funayuki.

Stefan