My 210 Misono Moly is my most used. I get to sharpen it how and when I want and not feel too badly about it. I love how it feels and the sticky sharp feeling I get off of my 1k and (sometimes) some wet/dry. If I skip the wet/dry, I just strop on a phonebook, both inside and out.
It gets scary sharp and holds it fairly well, but most importantly, it FEELS right.
I love my petty and Misono Swede, but I find I use carbon more when the mood hits me. I intuitively reach for my Moly, even though the overall appeal is likely higher with my swede.
I guess it's a comfort zone thing.
Dead heat between Masamoto 240 KS wa-gyuto and Suisin 210 Inox Honyaki wa-petty; for my wife, 3" Cutco parer.
I usually use the Carving Knife to slice some meat of animals.
I'm mostly using my Takeda 210 gyuto. I love the way it cuts, and the obvious hand work that went into it makes me feel connected to the maker.
"The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
At the moment, it's my Butch Harner nakiri. If a sujihiki made by him is a "Butchihiki", then I guess this is a "Butchikiri"?
Bob Kramer 9" chef's knife. Sweet.
It is better to remain silent and be thought a fool than to open your mouth and remove all doubt.