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?

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.

240mm A-type gyuto
210mm Suisin IH wa-petty
tojiro scissors
leather strop
tasting spoons, tweezers, fish scaler, brush

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

macmiddlebrooks, why do you have two identical gyutos?

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.

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

Is that free range cat?

BurkeCutlery said:

macmiddlebrooks, why do you have two identical gyutos?

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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.

So what do you use the Veg cleaver for?

BurkeCutlery said:

So what do you use the Veg cleaver for?

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Herbs and the couple of cases of squash that needs to be broken down into coins mostly, but sometimes it's used to julienne onions if I'm in a hurry....or whatever . Best 6 dollars I'll every spend on a knife, that's for sure.

270mm Seikon dojo blue #2 yanagiba
240mm JCK Carbonext YoGyuto
??mm kumadori nakiri ground into petty

Need Uprgrades quick but debating a new job first .

Zhen gyuto call it 300mm
Tanaka 150 petty
Tanaka 180 santouku

I have others that I take to work but those 3 I pretty much use every day.

Masamoto KK 270mm yanagi
Masamoto HC 210mm gyuto
Mizuno Blue#2 240mm gyuto
Victorinox Birdsbeak parer
300mm tweezers
165mm Moribashi
Gray Kunz Spoons
Richcraft Slotted Spoons
Palette Knife

knyfeknerd said:

Is that free range cat?

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You could say that. Aint no mouses in this restarant!

12inch vintage carbon sab
10inch misono Swedish steel
7inch vintage carbon sab
Carter6.2 funy
Ceramic peeler

270 Yoshihiro gyuto
255 Monzaburo Kiritsuke
12" tongs
Kuhn peeler
Plating/Saucing Spoons

Cutco fugubiki
Bud-K kanisaki deba
Knuckle Sandwich kurimuki
Rachel Ray Furi Menkiri
Farberware unagisaki
Sharpsu miroshi deba

wow bud-k gets around.

10" forgecraft chef knife
240 delbert ealy gyuto in aeb-l
150 Will Catchsides dammy petty
150 SpikeC pettysuki in o1
messermiester birds beak paring knife for carving wooden amulets and spoons
old case bone handled mini trapper also for carving
wooden spoons
tasting spoons
pieces of wood
pocket full of string for the amulets
some teeth, claws and bones
tongs

270 kono hd gyuto
240 yoshikane kasumi skd 11 gyuto
270 carbonext suji
210 gesshin ginga ss petty
Tojiro honesuki
Microplane, peeler, crank handled palette knife.

Dusty said:

240 yoshikane kasumi skd 11 gyuto

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I miss my yoshi. Once you got the right edge on that steel is a beast. The reason while I love semi-stainless. Although the carbonext doesn't come close.

Hey citizen snips. How's that a-type treating you? Is the edge retention all that it's cracked up to be?

Changes a lot, but at the moment:

Haslinger 10" chefs (CPM s35vn)
Azuma minamoto blue 1 yanagiba 30cm(doeasn't see much use)
Vintage Nogent 9" flexible fillet knife
Lion Sabatier 10" chefs (for splitting crabs etc)
Misono swedish 9cm parer
Tojiro flash VG-10 gokujo boning knife
That's my set up anyway for prep. In what was a seafood heavy environment. Though as of this week we're going contemporary italian :curse:

my work kit at the moment:
zakuri 150 petty blue 1
tojiro bread knife
kono hd 270mm gyuto
moritaka ks clone 250mm gyuto
sakai yusuke white 2 300mm sujihiki
gesshin ginga stainless cleaver

allumirati said:

Hey citizen snips. How's that a-type treating you? Is the edge retention all that it's cracked up to be?

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it matches up and then some!! it took some time to get the bevel where i wanted it but now that i have it where i like it, it performs beautifully. a side note that may make a difference on why i love that knife so much is that the geometry of the knife itself seems to have been made for my preferred way to sharpen. i bought it from a member who did some work on it but it would have taken me like 1 more hour if i had gotten it from scratch. really i got it where i like it in like 3 hours time and am reaping the benefits. it is one of my favorites because i put the time into it and would never let it go.

i still love my konosuke knives but i kinda keep them around for special tasks and fish fabrication.

turbochef422 said:

12inch vintage carbon sab
10inch misono Swedish steel
7inch vintage carbon sab
Carter6.2 funy
Ceramic peeler

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I like your style!

Not that I'm a pro in the same sense, trust me, I do cook for a living (at least part of what I do is cook), and I currently use a Global chef knife (seriously, but only until a project of mine is done), and/or a Forschner chef knife and parer. All of these knives take a licking!

Josh, Gabe, Raul, Natali, Ismael and Omar....what else do I need? These guys/girl rock....oh and they usually use 10 inch Dexters and one Fuji.

MAOR photos ? )

My everyday kit is listed below, but I'll periodically augment it with added knives and/or tools depending on what the day's menu requires.

270 Aritsugu A type gyutou
240 Yoshihiro gyutou
240 Tanaka blue steel or 240 Kikuichi Elite gyutou
240 Misono Swedish suji
270 Tomotsugu blue steel yanagi
Kikuichi VG10 honesuki
Mac chef series boning knife
Victorinox offset serrated knife
Mac ceramic honing rod

Assorted tongs, spats, turners, peelers, etc.
I also carry my very old school HA honing base with a horsehide leather hone, and a two sided MDF hone loaded with 1 mic and 3 mic diamond paste for touchups.