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View Full Version : What is your go to knife: And what is your favorite one



Mike Davis
05-17-2012, 04:48 PM
I am posting this for opinions on favorites, and most used. I want to know why it is your favorite. What is it that makes it so special? For me, right now, my favorite is a 270 Konosuke HD. I only have 4 gyuto's, and this is my go to knife. The balance on it is great, the edge on it is fantastic, and it seems to be a natural extension of me. This might change down the road as my collection expands, but i love this knife. Ok, your turn :)

apicius9
05-17-2012, 04:50 PM
I would write something but that is just asking for trouble because I don't have pictures ;)

Stefan

echerub
05-17-2012, 04:57 PM
In terms of frequency of use, my Takeda 165 nakiri would be my "go to" knife. Not my most versatile knife, but it's the one I use most often for the most volume of stuff. Next in line would still be a nakiri, my Shig 165 (or is it 180?) nakiri.

I'll bet you didn't expect nakiri to appear in this thread :)

Mike Davis
05-17-2012, 05:00 PM
Actually i am excited to see a nakiri:) I know almost everyone uses primarily gyuto's.

Deckhand
05-17-2012, 05:02 PM
Sakai yusuke wa gyuto stainless 270mm is my go to knife. It was my first knife to feel like a natural extension where the skies parted and it would always do exactly what I asked. Pensacola tiger let me buy it when I was test driving knives for a custom gyuto to get the length right.
Kanasaki deba is my favorite. I still thank my lucky stars for getting that from Bishamon. All my king crab is effortless to eat now.

SameGuy
05-17-2012, 05:13 PM
Unlike many people here, I'm new to high-end knives and don't have an entire quiver from to choose. Prior to getting my KS 270 gyuto my go-to was an 8-inch German slicer. But I can't say it was my favorite. Like many people with average-to-poor knives, they were just something I had to "put up with" in order to get kitchen tasks done.

For now I'll say the KS fulfills both roles, but my nakiri is fun to use and the cheap KAI bread knife is a pleasure as well. I have a couple of cheap "Japanese-style" knives that are likely Chinese, and they are only reserved for crappy chores like cutting up aged cheeses and parting other bulk foods.

I do have the re-handled Tojiro bread knife to look forward to, and a little bird tells me I may have a very good single-bevel on the way, so I will report again soon. Also might wind up in Japan again before summer's over. If my wife forgets to take my Amex away, I'll probably have something new in the stable in September.

WildBoar
05-17-2012, 05:49 PM
I'd say my DT ITK AEB-L 240 gyuto. I don't feel like I need to baby it, and it's the one I use when we have company over and I may have to run off to another room before I can properly clean the knife. I don't always use a gyuto, but when I do, 50% of the time I reach for the DT ITK. The other 50% is split between a DT mystery carbon, a Fowler cable damascus and a Dave M-tuned/ rehandled Hiromoto.

My other go-to is my DT ITK 52100 150 petty. That knife sees ~50% of my petty tasks.

SameGuy
05-17-2012, 05:51 PM
Lucky.

/NapoleonDynamite

chazmtb
05-17-2012, 06:23 PM
My go to knife was a 270 TKC gyuto. But now, it is more like the 240 Moritaka western kiritsuke. It is actually between the kiritsuke and the suien vg cleaver.

mhenry
05-17-2012, 06:24 PM
At the moment my 270mm Kono fujiyama gyuto

stevenStefano
05-17-2012, 07:06 PM
270 Western Konosuke HD. Something that doesn't get said enough about the HD is the edge retention. It is really fantastic. The release on it isn't so good but the edge retention makes up for it

Vertigo
05-17-2012, 07:11 PM
Rodrigue 270 custom gyuto. As always.

Mucho Bocho
05-17-2012, 07:15 PM
Sakai yusuke 210 wa-gyuto sirogami ultra-thin 72grams. This thing is such an extension of my arm, it feels like a fingernail. HA

tk59
05-17-2012, 07:44 PM
I hate this question. Right now, I'm using a Devin 250 gyuto in san mai with super wear resistant core but there are a bunch of knives that deserve mention here... I'm hoping I will be changing my tune to Gengetsu very soon. Rottman suji, Heiji 240 gyuto, 240 A type, Carter 240 SFGZ, I'm sure I'm missing some. I rotate through them because they get jealous and if I use just one, I might have to replace it before I die.

Deckhand
05-17-2012, 08:28 PM
Unlike many people here, I'm new to high-end knives and don't have an entire quiver from to choose. Prior to getting my KS 270 gyuto my go-to was an 8-inch German slicer. But I can't say it was my favorite. Like many people with average-to-poor knives, they were just something I had to "put up with" in order to get kitchen tasks done.

For now I'll say the KS fulfills both roles, but my nakiri is fun to use and the cheap KAI bread knife is a pleasure as well. I have a couple of cheap "Japanese-style" knives that are likely Chinese, and they are only reserved for crappy chores like cutting up aged cheeses and parting other bulk foods.

I do have the re-handled Tojiro bread knife to look forward to, and a little bird tells me I may have a very good single-bevel on the way, so I will report again soon. Also might wind up in Japan again before summer's over. If my wife forgets to take my Amex away, I'll probably have something new in the stable in September.

You could always get a Hattori KD while you are in Japan.:biggrin:

kalaeb
05-17-2012, 08:33 PM
Probably 270 DT pm, followed closely by j.jones cleaver/small slicer, followed by 200 forgecraft.

Pensacola Tiger
05-17-2012, 09:03 PM
This month it's a Carter 7.4 sun IP gyuto, matched up with a 3.7 sun IP paring knife.

http://i758.photobucket.com/albums/xx226/Pensacola_Tiger/Working%20Kits/7c0cb0fd.jpg

Deckhand
05-17-2012, 09:03 PM
Probably 270 DT pm, followed closely by j.jones cleaver/small slicer, followed by 200 forgecraft.
The mini cleaver sounds like a lot of fun I have been doing shark circles around getting a warther cleaver.

EdipisReks
05-17-2012, 09:20 PM
my favorite and my go to are the same: Shigefusa kasumi 240mm gyuto with Keller handle.

sachem allison
05-17-2012, 09:32 PM
going with my 9.5 in forgecraft as my go to and one of my favorites, my other one is an old 240 Hiromoto HC, I love them both.

Mingooch
05-17-2012, 10:32 PM
I dont really have 1, but they are mostly 270mm gyutos

apicius9
05-17-2012, 10:41 PM
I love that little Carter IP paring knife, that is pure decadence...

I most often still reach for one of my first ones, a Hiromoto AS 240. It has a handle made by Fish and I wanted it shaped like a Nenox hamdle, so it feels really comfortable. Still one of my favorite ones also, although I do admit to liking my Carter 6.3 sun funayuki with rosewood and ivory handle.

Stefan

Lefty
05-17-2012, 11:09 PM
My go-to seems to be my Misono Moly 210 gyuto. My favorite is my Rodrigue Pettysuki. I'd say it sees about 30% of my tasks, while the Misono sees 40%. The other 30% is split amongst my Carters or Swede and parer.
Strange...my two most used knives are stainless, but I thought of myself as a carbon guy.

For me, toughness and durability/ease of use are tops right now. I guess that's why the two "number ones" are what they are. When I want carbon, I instinctively reach for my Carter suji.

GlassEye
05-17-2012, 11:34 PM
I usually have my Gesshin Ginga shironi 270 gyuto and either usuba or kiritsuke in reach. I much prefer using single bevel, but need the versatility of the gyuto.

unkajonet
05-17-2012, 11:46 PM
Go to knife: Suisin 240 gyuto
Favorite knife (knives, actually)- Carter SGGZ 7.8 sun gyuto (Rottman handle) and Heiji 150mm semi stainless petty

Mike Davis
05-17-2012, 11:52 PM
Good stuff guys! I guess this is as much a demographic as anything. I find it funny that some are posting that their go to and favorites are not necessarily the same knife. I am hoping to add the Gengetsu soon...That might just replace the Kono :D

tk59
05-18-2012, 12:12 AM
Well, you don't want to waste your favorites. Plus, as you use 'em, you're gonna have to change the geometry as you go along. Once you sharpen a knife maybe 10 times, it's a different knife, completely. It's sad, really...

Deckhand
05-18-2012, 12:14 AM
Good stuff guys! I guess this is as much a demographic as anything. I find it funny that some are posting that their go to and favorites are not necessarily the same knife. I am hoping to add the Gengetsu soon...That might just replace the Kono :D

Unfortunately, I don't eat king crab daily. Often, but not daily:sad0:

mhlee
05-18-2012, 12:21 AM
My go to and favorite are the same: Mario 240 Wa Gyuto.

tk59
05-18-2012, 12:26 AM
My go to and favorite are the same: Mario 240 Wa Gyuto.Have you posted a pic of that yet? :)

Dusty
05-18-2012, 12:35 AM
Right now, my go-to and favourite are the same. A three week old 240 kasumi finish yoshikane gyuto, skd11 core.

mc2442
05-18-2012, 12:38 AM
A nice boring answer of DT ITK 240 AEL. Will have to see in a few months as I just ordered a Marko.

mhlee
05-18-2012, 12:46 AM
Have you posted a pic of that yet? :)

Smart ass.

7219

Vertigo
05-18-2012, 01:00 AM
This month it's a Carter 7.4 sun IP gyuto, matched up with a 3.7 sun IP paring knife.

http://i758.photobucket.com/albums/xx226/Pensacola_Tiger/Working%20Kits/7c0cb0fd.jpg

Wowzers. That little paring knife looks like my mom's old Tramontina with a fancy bolster. I'm betting performance on yours is a wee bit better though. Lol.

oivind_dahle
05-18-2012, 01:17 PM
DT 200 Guyto

Perfect to me :)
http://farm6.staticflickr.com/5319/7222407158_6e804e5eb9_z.jpg

Mike Davis
05-18-2012, 01:20 PM
Oivind....Cannot in any way, shape or form argue about that....So beautiful...and you suck lol.

oivind_dahle
05-18-2012, 01:24 PM
lol :)

This year I harvest long waited knives :) Life will be good.

SpikeC
05-18-2012, 01:58 PM
That has to be the coolest knife holder on the planet!

Deckhand
05-18-2012, 02:46 PM
DT 200 Guyto

Perfect to me :)
http://farm6.staticflickr.com/5319/7222407158_6e804e5eb9_z.jpg

That's great! It looks like Machinarium.

obtuse
05-18-2012, 03:04 PM
This month it's between a 230 carter hg gyuto and a 270 w1 konosuke fujiyama. Subject to change next month.

Bkelly757
05-19-2012, 02:08 AM
Right now for me it would have to be my 210 ealy no task is to big or small for it. Gets scary sharp and stays that way for a while. Right behind that I would say my fujiyama konosuke nakiri 180mm. I just love how this knife seem to fall through veggies and a very close third would have to be my 150 mm konosuke petty in white #1. Everyone at works joke that it's my scalpel.

Dusty
05-19-2012, 04:16 AM
There are some kick-ass knives in this thread.

mr drinky
05-19-2012, 08:16 AM
I like how Rick qualified it by saying "this month". I tend to do that. I use a variety of knives through out the week, but I tend to focus on one or two knives a month. This month it is my new Tsourkan and last month it was my Ealy 270.

k.

RRLOVER
05-19-2012, 09:33 AM
Smart ass.

7219

How about a better pic so we can see tk's work.

tk59
05-19-2012, 09:43 AM
How about a better pic so we can see tk's work.I didn't do anything to it other than sharpen it, really but a better pick would be nice. :)

Chifunda
05-19-2012, 10:38 AM
Butch Harner nakiri is certainly my most used, followed by a Kono HD 150 petty. Favorite would be a toss up between the Harner and my DT 52100 gyuto.

El Pescador
05-19-2012, 08:41 PM
I have a DT ITK 240mm gyuto that DT did a rework on. I've been using that and an Ealy O1 gyuto. I moved and can't fing the trusty TKC.

ThEoRy
05-19-2012, 11:40 PM
Depends on the task as well but for general prep it's the 240mm Ironwood Tanaka. Love, love, love that knife lately since I thinned a bit behind the edge and refinished her. For fish it's my Konosuke 270mm mioroshi deba hands down. That is until I get the Gesshin Hide deba perhaps. In a couple of months who knows? I plan to get a Martell wa-gyuto and hopefully one of Marko's beauts soon too!

So many knives so little money...

Marko Tsourkan
05-20-2012, 02:59 AM
My go-to is 225mm (on the edge) gyuto. For small tasks, I use 180mm and when I am doing a lot of prep work, I take out 255mm (on the edge).

M

JKerr
05-20-2012, 04:29 AM
I'd say my go to at the moment is probably my 240 TC gyuto. Solid knife, don't need to baby it and versatile enough for pretty much any job at work. Was unsure about it at first, but the "burr issues" seem to have stopped and I'm loving it now.

Favorite? That changes, but I've recently falling in love with my Sabatiers again, so probably either my 10" carbon chefs or 5" carbon boning knife. They just feel great in my hands, very nimble.

Cheers,
Josh

Seth
05-20-2012, 01:10 PM
Shig 210, shig 240, shig 240 laser, shig 270. Each has its own personality. The 210 has been polished with finger stones and I love it but has probably been devalued as a result. The 240 is a Marko so it has to go to the grave with me. 240 laser, the best cutter by a slim margin - will probably sell. The 270; well, this is just a big solid knife that cuts well. My favorite, however, is a Doi 270 yani. (A Japanese guy recently told me it might be a fake because it is too heavy.... guess I'll have to dump it for $50!)

Amon-Rukh
05-22-2012, 02:10 AM
Favorite overall is probably the 240 shig, although my 240 Ealy has been seeing a bit more action of late.

add
05-22-2012, 03:21 PM
Have to agree with the posters who say their "favorite" changes over time.

But right now... my go to, the one knife only on a desert island, is a Steve Mullin- Pack River chef's.
Fantastic all a rounder.

A bit of heft, great distal taper to a fine working tip, convex grind, excellent geometry, very comfortable in hand, and an edge that has lasted since I got this knife from Stefan (his pic) six months or so ago...
This knife is in Chad Ward's book (who put the high bevels on here).

From fine cutting veggies to working whole chicken/ribs pre and post BBQ.

Thanks again Stefan!

http://i1254.photobucket.com/albums/hh603/nitetrain16/469141212_c053e3680f_o.jpg