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Pro's, what's on your line?
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Thread: Pro's, what's on your line?

  1. #1

    Pro's, what's on your line?

    I'm not sure whether or not there is a thread like this already, but I thought it might be fun for all us working stiffs to show what we use on the regular (not your entire bag) and keep close at hand while on the line, etc. I currently work in a natural market doing prepared meals and have plenty of room, hence my multiple tools:

    -Konosuke fujiyama 240mm gyuto
    -Konosuke fujiyama 240mm kiritsuke gyuto
    -small veg cleaver (no. 4) from a local asian market
    -Dickoron sapphire steel
    -wooden tasting spoon

    What are you guys/gals keeping on your line?


  2. #2
    Senior Member tkern's Avatar
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    Konosuke fujiyama 240mm gyuto
    Gesshin Ginga 270mm suj.
    Zakuri 180mm Tosa bocha
    Suisin high carbon petty
    Idahone ceramic rod
    spoons&tweezer-tongs

    Thats what I pull out on an average non-fish butchering day. I don't work the line much anymore but thats my starting rotation.

  3. #3
    Senior Member Citizen Snips's Avatar
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    240mm A-type gyuto
    210mm Suisin IH wa-petty
    tojiro scissors
    leather strop
    tasting spoons, tweezers, fish scaler, brush
    It's like my ol' grandpappy used to say; "The less one makes declarative statements, the less apt he is to look a fool in retrospect"

  4. #4
    Senior Member shankster's Avatar
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    240 mm Konosuke HD gyuto
    150mm SS Konosuke petty
    180mm Kasumi flexi boner or Moritaka honesuke(depends)
    microplane rasp
    ??? small paring knife
    Thermapen
    Kuhn Rikon peeler

  5. #5
    macmiddlebrooks, why do you have two identical gyutos?

  6. #6
    Senior Member Salty dog's Avatar
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    Shown:
    Mizuno Tanrenjo Suminigashi 240 gyuto
    Carter 6.2 sun funy
    Masamoto Honyaki 240 gyuto
    Itou parer (gone)
    Hiromoto hybrid
    Shigefusa nakiri
    Devin Thomas feather.

  7. #7
    Senior Member
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    That DT feather looks like it would do a bang up job with some big fish.

  8. #8

    knyfeknerd's Avatar
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    Is that free range cat?
    If "Its" and "Buts" was candy and nuts, we'd all have a Merry Christmas
    -Cleon "Slammin'" Salmon

  9. #9
    Quote Originally Posted by BurkeCutlery View Post
    macmiddlebrooks, why do you have two identical gyutos?
    They are very different (to me). The kiri has a much flatter profile and is very thin...I use it on most veg. The regular gyuto is noticeably thicker and I use it on proteins.

  10. #10
    So what do you use the Veg cleaver for?

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