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Thread: Travel knife?

  1. #11
    is it so wrong that i just reach into one of my knife drawers and just grab whatever ... its usually a wa-gyuto in the 210-270mm size

  2. #12
    Senior Member dreamsignals's Avatar
    Join Date
    Mar 2011
    Brooklyn, NY
    i suppose you're asking if it's wrong for you to rub it in

  3. #13
    Senior Member Seb's Avatar
    Join Date
    May 2011
    For international trips, I take a Kiwi santoku ($6) and Kuhn-Rikon parer w/ sheath ($10) in case the damn things get confiscated by customs. For domestic trips, I pack my Masahiro MV-series 210mm gyuto which has excellent edge retention and plenty of knuckle-clearance, and the Kuhn-Rikon parer.

  4. #14
    Senior Member/ Internet Hooligan
    Join Date
    Mar 2011
    3" Kershaw Leek straight edge folder. Only thing it sucks at is slicing big loaves of bread, and bread is better when you tear it apart anyways.

  5. #15

    ecchef's Avatar
    Join Date
    Feb 2011
    In the Village.
    I keep a Tosagata Satsumabocho that I got from JWW years ago along with a Forschner 6" boning, a small serrated parer, and an ancient Lamson 10" chefs knife rolled up in a towel especially for those spur of the moment road trips.

    And a Gerber Mk II, just in case.
    Though I could not caution all I still might warn a few; Don't raise your hand to raise no flag atop no ship of fools. - Robert Hunter

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