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Mfricker

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First time poster here,

My names mike. I'm a sous chef in New Jersey just wondering people carry on a regular basis.

Personally I carry;

240mm konosuke gyuoto
210mm moritaka kiritsuke
7in shun chef knife (use it as a honesuki)
6in mac utility
6in shun nakiri
Messermeister birds beak paring 3.5
7in global filet flexible

Also carry mac ceramic sharpener
Plating tweezers
Messermeister poultry sheers love how they break apart for cleaning
Micro plane
Wine key


Excited to join the forum and talks knives and kitchen stuff
 
ATM Its: 240mm HHH gyuto
210mm Suisin inox western gyuto
240mm tojiro DP sujihiki
150mm fujiwara fkm honesuki
120mm fujiwara fkh petty
270mm tojiro bread knife

and a bunch of different tools and stuff
 
Hello Mike, welcome to the forum!

Being only a home cook, when it comes to knives all I carry is a small multi-tool slip-joint knife from FOX (similar to Victorinox) :)
 
240 konosuke gyuoto SS
210 goko Gyuoto
270 Togiharu sujihiki
Tojiro 120 petty
Tojiro 210 petty
Mac bread knife

want to buy a honesuki down the line but don't do much butcher right now at my current gig.
forschner boning
 
Welcome to KKF!

I carry coffee :coffeelove: :coffeelots:

I'm just a home cook but, I do always have a cup of coffee with me
 
I bring these knives to work daily :

210mm Harner nakiri
240mm Sakai Yusuke Swedish stainless gyuto
Tojiro bread knife
Victorinox 4" parer
Hattori FH 150mm petty

I do have other knives in rotation but these are my workhorses.
 
Welcome, Mike!

Harner Mini
Harner Parer
Spyderco Tasman Salt
Swiss Army Trekker (in Bunker Pants)

*note, I also carry four wooden wedges, two flathead screwdrivers, and a flathead axe. :D
 
240mm mario pre maker mark
240mm masamoto ks
270mm kanetsune w2 yanagiba
165mm moritaka petty
Dexter carbon fillet knife
Dexter gutting knife
Whustof classic parer
****** whustof bread knife

I change my gyutos every week and the rest stays the same.

Sharpen 1-2 times a week.
 
When was working Hotel Banquets

Suien VC cleaver
CCK carbon Bone cleaver
Chinatown carbon veg cleaver
Konosuke 240 white steel
Kumagoro 240 blue steel hammer finish
Takagi Honyaki 240 drop nose
Masamoto 270 carbon gyuto
Hiromoto AS 150 petty
Forschner boning knife
Suisin 270 Yanagi white steel
Aritsugu 270 Yanagi blue steel
 
Singatirin 270 gyuto
Yoshikane 270 SKD gyuto
Yoshikane 270 SKD suji
wusthof 210mm serrated offset panini for bread
itinomonnn 170mm butcher
Henckels cleaver (aka battle axe )
Fujiwara FKM 150 petty
Homemade 80mm damascus paring
Victorinox birds peak
 
240 Masakage Yuki
Victorinox Chef 10" Soon to be replaced by a Hiromoto AS
Victorinox Filet/Boner going to be replaced by a Honesuki of some sorts
CCK 1303
Del Damascus Parer
all types of gadgets as well
 
Harner 240 wa gyuto
Harner 265 wa suji
Harner line knife
Harner parer
Itinomonn 240 western
Shigefusa 240 wa gyuto
Masamoto 240 KS wa gyuto
Forgecraft 240's X 2
 
Steve Goodson roll:
Martell 240mm gyuto
Bloodroot Blades gyutohiki
Carter 212mm gyuto
Misono hankotsu
Misono honesuki
Ealy parer
ceramic rod
microplane
tweezers etc...
 
Nmko do you actually use all those gyutos daily or do you sharpen them all and just switch when it gets dull?
 
Gesshin Ginga 270mm W#2 gyuto
Richmond Artifex 270mm suji (I have a much nicer 270mm suji but I don't trust bringing it to my current gig)
Hiromoto AS 240mm gyuto
Gesshin Ginga 210mm stainless petty
MAC 8in chef which has been sharpened down heavily
Tojiro DP 150mm petty which has also been sharpened down heavily

and other gadgets
 
Just about every shift... forgies as beaters, masa sits on the line with the harner... The parer i wear daily, shiggy and ito for workhorse like prep and my suji comes out for all large slices. All of em split between a few felt/padded pouches in my backpack. Also leave my gadget pouch at work filled with all the necessities, and a toolbox filled with larger things etc...

If im feeling lazy and dont have time to sharpen a few others come into the rotation...
 
Fair enough I used to take alot more knives to work because at my old job the menu was new every day so I would never know what I was going to prep but these days its just the same old **** everyday...
 
Figured I'd revive this one for people to update ;)

I've got
240mm Marko gyuto
270mm Marko suji
Cck cleaver
Jm jones 8 inch slicer
Dt itk
8.5 inch victorinox slicer
10 inch Sab nogent
Cheap beater parer
Tongs, steels, rulers, sharpies etc
 
Del black Damascus paring

Luke Snyder 205mm funyaki

Marko Tsourkan 52100 gyuto

Bloodroot blades 250mm gyuto

Tojiro honesuki

Tojiro itk bread knife
 
300mm kanemasa e series sujihiki
300mm yoshihiro hongasumi blue 2 yanagi
270mm yoshihiro stainless gyuto
240mm masamoto ks gyuto
180mm shimatani white 2 deba
165mm shimatani blue 2 nakiri
150mm ichimonji tkc petty
80mm dojo parer

could use a 210mm suji to tie it all together.
 
270 tojiro yanagiba white 2
210 hiromoto as gyuto
210 yamashin gyuto white 1
210 Fujiwara gyuto fkh
120 tojiro itk petty
12in messermiester chef
poultry shears
microplane
and a few forceps and other odds and ends.
 
210mm Kochi stainless clad gyuto
165mm Murata Buho funayuki, sanded down to an oval handle - the lacquered handle did not agree with oily hands
135mm Gesshin Kagero petty
135mm Tadafusa wa-petty

I need a new nakiri, but the Kochi and Murata cut circles around my old Global which has become a home/camping knife, and are so much nicer on the stones. Don't have space for a 240 on line but will probably pick one up soon anyways. Got some beaters around home, 10in Wusthof pro, old 6in Victorinox utility, but not much call for those atm.
 
a lot of tojiro for me too...

Tojiro DP parer 90mm
Tojiro DP honesuki 150mm
Tojiro DP western deba 240mm
Tojiro DP gyuto 300mm
Itinomonn SS petty 150mm
Masamoto KS gyuto 240mm
Toyama gyuto 240mm

And lots and lots of other small stuff, in my equipment box.

Coming my way is Shigefusa kasumi gyuto 240mm.
Next ones on the list are, sugimoto #30 and Kurosaki R2 Bunka.
Gonna see, if they fit my work kit needs, or are they gonna stay at home.
 
Gesshin Kagekiyo B1 gyuto 240mm

Kochi carbon clad suji 240mm

Kochi carbon clad nakiri 180mm

Moritaka AS petty 165mm

Moritaka AS Honesuki 150 mm

Anyru B2 hammered petty 90 mm

Kiridashi kogatana from JKI total length 181 mm (aka the shank)

Tojiro ITK bread 270mm
 
I've got two kids....what the heck do you think I'm carrying.
 
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