Yoshikane SKD 180mm Petty
Yoshikane SKD 180mm Petty
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!!!!!!!
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.
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
Ginga 100mm stainless petty
Masamoto KS 165mm petty
Masamoto KS Honyaki 240mm gyuto
Watanabe Honyaki 300m sujihiki
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.
Quite a bit of love here for ZKramer and Gesshin Heiji... interesting...
If I had time to wait I'd go:
Rodrigue 260 suji
Martell 240 gyuto
Harner 180 nakiri
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
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 ~
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