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Thread: One Favorite Knife

  1. #1
    Senior Member
    deanb's Avatar
    Join Date
    Feb 2011

    One Favorite Knife

    Many of us here have substantial collections of knives. If you had to pick the one knife that made you the happiest, what would it be? If this thread gets any traction, I'll reveal mine later.
    It is better to remain silent and be thought a fool than to open your mouth and remove all doubt.

  2. #2
    Senior Member chinacats's Avatar
    Join Date
    Mar 2012
    Kasumi Shigefusa gyuto--cuts like a dream
    once in a while you get shown the light, in the strangest of places if you look at it right

  3. #3
    I have some very nice Gyutos, but if I had to pick one knife that is my favourite to use its my 210mm Shigefusa Kitaeji Deba, I love that knife and I love filleting fish, I only get to use it a couple of times a week, but its always fun!

    And I hope yours is your Kramer, cause that is a sweet knife!
    In order to make delicious food, you must eat delicious food. Jiro Ono

  4. #4
    Rader damascus Gyuto!

    Just feels right.. Superb balance, the right thickness, right geometry... Food doesn't stick and its easy on the eyes to boot!

    May I?

    I have a 270 damasteel suji from Pierre that I reach for very often when i need to cut proteins.... Thought Id throw that in there!
    Eat to live? -> live to eat... but as long as we are at it... eat very, very well!

  5. #5
    Asai AS damascus nakiri. Slices onions like they were made of smoke. Despite a great amount of effort on my part, this is still by far the best cutter in my drawer.

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    Be well,
    Rule #1- Don't sweat the small s%&t, rule #2- It's ALL small s%&t

  6. #6
    Senior Member quantumcloud509's Avatar
    Join Date
    Feb 2012
    Spokane, WA aka Spokanistan, or Spoklahoma, or...
    Takeda Nakiri. Dude, that Nasai is sexy man.
    Amat Victoria Curam Fortune favors the prepared.
    "A human being is primarily a bag for putting food into." -George Orwell

  7. #7
    Senior Member cheflarge's Avatar
    Join Date
    Apr 2013
    Detroit, Michigan USA
    Gesshin Ginga, white #2, 210mm petty. Just a great all around production knife.

  8. #8
    Senior Member NO ChoP!'s Avatar
    Join Date
    Apr 2011
    Clayton, NC- surrounded by lots of trees
    270 Kono Fujiyama gyuto.

    Despite my dislike for the soft iron cladding, every time I use the knife, I am pleased as a peach.

    It has the perfect balance of convexity and thin edge.
    The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!

  9. #9
    Canada's Sharpest Lefty Lefty's Avatar
    Join Date
    Mar 2011
    For sentiment, performance, or just plain old, "I naturally grab this knife"?

    Assuming they're all seperate categories, mine would likely be: Carter Suji; Rodrigue Pettysuki; Tsourkan Gyuto or Shige Santoku OR Harner Mini Gyuto.

    Take a look around at:

    Email me at:

  10. #10
    Senior Member
    Join Date
    Jul 2013
    Watanabe white Yanagi. Every time I use it it puts a smile on my face. I especially love when, after a few drinks I'm capable of making slices so thin with it that I can't even see them.

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