Help Support Kitchen Knife Forums by donating using the link above or becoming a Supporting Member.
Page 3 of 4 FirstFirst 1234 LastLast
Results 21 to 30 of 37

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

  1. #21
    Senior Member
    Join Date
    Feb 2011
    240mm Kato
    Yoshihide Suji
    Yoshikane SKD 180mm Petty
    MAC bread

  2. #22
    Senior Member NO ChoP!'s Avatar
    Join Date
    Apr 2011
    Clayton, NC- surrounded by lots of trees
    240 Masamoto KS gyuto
    210 Suisin Inox petty
    270 Kono Fujiyama suji
    >5.0 sun Carter Funi

    The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!

  3. #23
    Senior Member panda's Avatar
    Join Date
    Dec 2012
    south east florida
    if i were to do it over again i'd have just gotten all victorinox and a set of nortons, call it a day and stay in blissfull ignorance. would save a ton of money.

  4. #24

    JohnnyChance's Avatar
    Join Date
    Feb 2011
    Quote Originally Posted by mainaman View Post
    240mm Kato
    Yoshihide Suji
    I have both of these as well and can't argue with either selection.

    If I couldn't have an all Devin kit (220 suji, 250 gyuto, 270 suji, 150 petty) I might go with the following:

    240mm Gengetsu semi stainless (slight edge over Kato because of price and stainless cladding)
    270mm Kato suji (never tried one but might be a nice substitute for my not so readily available and fantastic 270 Marko & Yosihide sujis)
    210mm Konosuke Fujiyama Blue #2 petty/suji (have one in white #2 that I use constantly)
    150mm Gesshin Uraku stainless petty (I use a Devin in 52100, could also go with another Gengetsu or maybe a Heiji)
    "God sends meat and the devil sends cooks." - Thomas Deloney

  5. #25
    Senior Member WiscoNole's Avatar
    Join Date
    Aug 2011
    Ginga 100mm stainless petty
    Masamoto KS 165mm petty
    Masamoto KS Honyaki 240mm gyuto
    Watanabe Honyaki 300m sujihiki

  6. #26
    Senior Member
    Join Date
    Sep 2012
    10-12" slicer
    9-10" chef's knife
    6" utility knife
    3" paring knife

    This is essentially what I have, but add a good bread knife since I do cut a a lot of European type breads.

    Since I have a large fillet knife in my fishing kit, and I have a dedicated set of knives for breaking down and portioning large animals/game, I guess I could do withoute slicer--but it is nice for slicing cooked proteins.

  7. #27
    Senior Member ChiliPepper's Avatar
    Join Date
    Aug 2012
    New Zealand
    Quite a bit of love here for ZKramer and Gesshin Heiji... interesting...

  8. #28
    Senior Member
    Join Date
    Apr 2012
    Stockholm, Sweden
    If I had time to wait I'd go:
    Rodrigue 260 suji
    Martell 240 gyuto
    Harner 180 nakiri
    Ealy parer

    If I needed something right now I guess it would be something like:
    Kono Fuji 270 suji
    CCK 1303 cleaver
    Gesshin ginga 150 petty stainless
    Tojiro bread knife

  9. #29
    Senior Member K-Fed's Avatar
    Join Date
    Mar 2011
    Palm City, FL
    Don't use a petty or parer much these days... This is what my top knife list looks like at the moment.

    DT ITK 270mm gyuto ( AEB-L )
    Martell re-handled misono swede 240mm gyuto
    Mike Davis sujihiki ( 1095 )
    Fowler scimitar ( W2 )
    Don't touch my d!ck. Dont touch my knife. ~ Anthony Bourdain ~

  10. #30
    Senior Member chinacats's Avatar
    Join Date
    Mar 2012
    On the (frozen) water Maine
    Shig 240
    Heiji 240 carbon
    old Henckels parer
    Forschner curved boner

    I've already owned and sold the Shig--mistake and will replace. Getting ready to sell my Heiji (semi-stainless 270)--will replace with slightly different model. The other 2 are stainless, but do the job so well I can't see replacing even though i prefer carbon. Have a couple bread knives, but never use them and would likely never buy another--seems a good sharp gyuto does fine on all the bread I enjoy.

    once in a while you get shown the light, in the strangest of places if you look at it right

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts