Pure proformance

So if you guys could pick a workhorse knife no cost factored in what would it be. Anything from a shig to a carter to a Kramer what would it be?

Toyoma

Given my very good experience with one of their more inexpensive knives - if it was "masterchef, tomorrow" I'd probably be "Ryusen catalog, stat!"

Kurosaki AS

+1 on Kurosaki AS

Tesshu in blue #2. Mizu honyaki if somebody else was paying.

masamoto honyaki

Can we get links to these knives

Kurosaki is on CKTG, think its sold out tho

Terayasu Fujiwara Denka, or Tansu

Chef_ said:

Kurosaki is on CKTG, think its sold out tho

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You can find them @ K&S under the name Syousin Chiku.

Yoshikazu Ikeda mizu-honyaki 240 gyuto

JaVa said:

You can find them @ K&S under the name Syousin Chiku.

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Ahh damn, i bought it from CKTG, wish i would have gotten the K&S F&F.

Watanabe

We have to define what workhorse is for more uniform responses. I would place Kurosaki into mid-weight category for example.
As for which workhorse, none for me. Not my thing.

Ruso said:

We have to define what workhorse is for more uniform responses. I would place Kurosaki into mid-weight category.

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+1 on both counts.

I take "workhorse" to mean "thicker spine, thin edge, great food release".

I really liked Mert's passaround workhorse. Very versatile. His "standard" workhorse gyuto grind is a pretty fine workhorse too.

Why kurosaki?

Watanabe, TF Denka, Yoshikane, Gesshin Kagekiyo, Catcheside, Dalman, Gesshin Gengetsu, Gesshin Kochi, Raquin are my favorite performance wise. I'm not sure which one of those i'd choose if i had to pick only one.

My recently acquired Raquin cuts very well. My Marko S Grind in 52100 just keeps cutting and my Wakui is great regardless of price. These are some of my best cutters depending on the food item. Last but not least my CCK if you're into cleavers.

labor of love said:

Why kurosaki?

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cuz kurosaki is awesome.

Tansu Knives workhorse grind... 280mm 😀

turbochef422 said:

Terayasu Fujiwara Denka, or Tansu

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I'm wondering what's the difference between Terayasu Fujiwara Denka and Maboroshi? Cannot find any clue on their website.

loong said:

I'm wondering what's the difference between Terayasu Fujiwara Denka and Maboroshi? Cannot find any clue on their website.

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Steel

If i'm not mistaken, Denka uses aogami super, Nashiji and Maboroshi, white #1.

http://www.kitchenknifeforums.com/s...nives-difference-in-range?highlight=maboroshi

Marcelo Amaral said:

If i'm not mistaken, Denka uses aogami super, Nashiji and Maboroshi, white #1.

http://www.kitchenknifeforums.com/s...nives-difference-in-range?highlight=maboroshi

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I believe this is correct. Nashiji is White 1 as well.

Assuming we are talking a workhorse grind I would go Watanabe 180mm gyuto as that is what fits me. If we are talking any knife that can take a beating and keep on going then it would be a Fujiwara FKH 180mm gyuto. So yeah, I keep both in my roll.

Interesting to me that kato is not coming up in this list. I thought it was worshipped as the world's greatest workhorse?

chiffonodd said:

Interesting to me that kato is not coming up in this list. I thought it was worshipped as the world's greatest workhorse?

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I would guess one would typically list a knife that they own and Kato is not that easy to get! I have missed a few times now from being way too slow.

chiffonodd said:

Interesting to me that kato is not coming up in this list. I thought it was worshipped as the world's greatest workhorse?

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I'll bite. Kato 270, standard flavour

Catcheside 270 SC125 Honyaki Gyuto