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what would be your ultimate 3 or 4 knives? and why? - Page 2
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Thread: what would be your ultimate 3 or 4 knives? and why?

  1. #11
    Senior Member labor of love's Avatar
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    Quote Originally Posted by JKerr View Post

    Sab Nogent 10' flexible slicer; good for trimming silver side and fast for small fish.
    I scored a vintage stainless sab 10" flexible slicer off eBay for $15 a couple of weeks ago.(professional or VTG I think) it is great, quite the multitasker. I guess it went for cheap because it was stainless instead of carbon, but the steel is really nice for the price. Our fish guy keeps stealing it from me!
    I've been admiring that 180 ginga petty for sometime as well Ruscal. It's on the short list of a long list of stuff I want from JKI.

  2. #12
    Senior Member marc4pt0's Avatar
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    Lost my knives and need to pick up my staple 4 on the fly?

    1. Z Kramer 10" chef knife carbon
    2. Z Kramer 9" slicer carbon
    3. Konosuke HD Funayuki 270 (or ZK 8" chef)
    4. Stephen Fowler 210 petty.

    The ZK's I already have and will never let go of, the other 2 are ones I've been wanting to get...

  3. #13
    Senior Member turbochef422's Avatar
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    Jmjones 200mm slicer. Best line knife I've ever used
    Mario 270 gyuto
    Masamoto ks 165 petty
    Shigefusa 240 gyuto

  4. #14
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    270 Suisin Inox Honyaki Wa Gyuto
    210 Suisin Inox Honyaki Wa petty
    270 Devin Thomas AEB-L Suji
    10" Z Kramer 52100 Chef's

    These choices are based on the OP's premise that I'm starting over from scratch.
    It is better to remain silent and be thought a fool than to open your mouth and remove all doubt.

  5. #15
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    I love my Devin gyutos (pick a steel) and 300 suji (swr). Gengestu 240 semi stainless gyuto. Heiji 150 semi-stainless petty. T Leder 210 petty SB1. These are all knives I never modded. If you count modded blades, that would be very hard. Some of the nicest Japanese carbon blades (Ashi or Masamoto honyaki, for example) deserve consideration but frankly, they have little advantage if any over this list.

  6. #16

    JohnnyChance's Avatar
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    A small pile of Devins would do just fine.
    "God sends meat and the devil sends cooks." - Thomas Deloney

  7. #17
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    Quote Originally Posted by tk59 View Post
    I love my Devin gyutos (pick a steel) and 300 suji (swr). Gengestu 240 semi stainless gyuto. Heiji 150 semi-stainless petty. T Leder 210 petty SB1. These are all knives I never modded. If you count modded blades, that would be very hard. Some of the nicest Japanese carbon blades (Ashi or Masamoto honyaki, for example) deserve consideration but frankly, they have little advantage if any over this list.
    Even the honyaki you are borrowing?? I think that would have to be up there on the list over a few of the other knives mentioned.

  8. #18
    Senior Member Von blewitt's Avatar
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    Kato 240 Gyuto
    Shig 210 kitaeji Deba
    Shig 300 kitaeji Yanagiba
    Marko 225 petty/suji

    And with the rest of the insurance payout I'd put a deposit on a house
    Huw
    In order to make delicious food, you must eat delicious food. Jiro Ono

  9. #19
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    Just for fun, all knives I've never used but would love to try

    Stainless
    Suisin Inox Honyaki 300 Yanagi
    Suisin Inox Honyaki 210 Deba
    DT 270 ITK Gyuto


    Carbon
    Doi Blue #2 300 Yanagi
    Konosuke Fujiyama Blue #2 210 Deba
    Martell/Marko/Mario 270 gyuto?

    Hard to choose between a 210 petty/suji/line knife and a nakiri, but the petty probably wins out

  10. #20
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    Quote Originally Posted by chuck239 View Post
    Even the honyaki you are borrowing?? I think that would have to be up there on the list over a few of the other knives mentioned.
    LOL. I was wondering where you've been. Yeah, it's a great cutter but I love the profile Devin uses, they cut nearly as effortlessly and the edge holding is fantastic. Although the Gengetsu profile isn't perfect, I still think it's my best cutter when I factor in food release. It's not a Glestain but it's pretty good. I just don't see a whole lot of reasons to go with simple carbon steels unless it's just the look of it. Anyway, I did say it deserved consideration... I've been using that swr gyuto I bought back from you the last few days. I'd forgotten how much I enjoy using that knife and it's not quite as nice a cutter as the pm stainless one.

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