i've got a pretty decent collection of knives now. and there are some things i like about some of them and some things i'm less keen on other ones.
i keep wondering if i was to start again from scratch, what knives would i buy based on what i now know about the various knives i've encountered.
i think my list would be something like:
* Konosuke HD Gyuto 240mm
* Gesshin Ginga 180mm Stainless Petty
* Mac Superior Bread 270mm
* Masamoto CT Series Sujihiki 300mm
I have the Konosuke SS Gyuto in 240mm. It's an awesome knife, but i'd love to see how the HD felt - both on the board and on the stones.
I have an Ashi 61HRC 210mm stainless petty, and a Masamoto VG 150mm stainless petty. The 210mm feels a teeny bit too long, and the 150mm feels a teeny bit too short. So i think a 180mm might be perfect. I think stainless makes perfect sense for a petty, at least for me. If i'm making cocktails in the evening i need a knife i can use to cut up lemons, and i don't want to have to wash it every time. And i love the profile on the Ashi petty.
I have the Mac Superior bread knife. It's awesome. Can't think of anything that might be better than it. Although i haven't tried the Tojiro ITK 270mm which looks comparable. And i haven't tried a Güde either.
I have a Konosuke Stainless 270mm Suji, and a Masamoto VG 240mm. I prefer the profile of the Masamoto. But both of them are a bit of a pain on the stones. I bet a carbon Suji would be much easier to sharpen. I haven't got any experience of the Masamoto CT but it seems like the best choice based on what i know i like.
So now that i've told you mine, it's your turn.
If you lost all your knives today, and had to start again from scratch, what 3 or 4 knives would you buy and why?
Oh, and i think for the purposes of this discussion we should assume that the knives you lost were insured, so you have a decent amount of money to spend on these new knives... Just so that cost isn't the most significant factor in what you would go for.