Pro's, what's on your line?

[keithsaltydog]

Does not rotate. I have one set of knives, I know them and like to use them.


Most important tool - nailbrush
Cleaver from ebay
Masamoto 27 slicer
victorinox bread knife - planned kasumi bread knife instead.
fujiwara FKH petty.
Shigefusa 27 kasumi chefs
Misono carbon parer thinned
Hiromoto 24 superthinned - soon to e replaced with Kato 27 chefs knife
Ultra petit gyuto noname my handle
Yoshikane SKD petty 15

Nice set,what kind of cleaver?The Victorinox wavy edge bread knife is popular in Hawaii,It just sails through clubs & all kinds of fancy sandwiches.Has a gentle rocker & can be sharpened wt. a slipstone.I've used quite a few bread knives some pretty expensive,the lowly victorinox is still one of my favorites.

[bieniek]

I bought this off ebay for 30, and turned it to this

[keithsaltydog]

Being carbon I imagine it's pretty sharp.So you made your own handle & Saya good job

[bieniek]

Cheers.

Its getting as sharp as all other carbon knives I have. Plus it has the weight behind it, so its very funny to work with

[hambone.johnson]

my daily is

******** Artifex 210 gyuto
Aritsugu A type 210 gyuto
Aritsugu Mukimono 180 Blue II steel
Stephan Fowler 278mm Suji in W2
Hattorii 240mm KF gyuto
No-name 80mm paring knife

The gyutos are rotated between sharpening sessions for daily prep but the Atype is my preference
the Hattorii will stand in for the Fowler if it becomes dull during service to slice protienes other than that i dont use the Hattorii during prep for space reasons

[K-Fed]

Glestain 240mm gyuto: lent it to a co-worker to dice onions for soup. Our house knives are in desperate need of sharpening.
Masamoto virgin carbon petty
Vintage German scimitar
Suisin Inox Honyaki 270mm gyuto
Seikon Dojo 300mm yanagiba
Zakuri blue #1 240mm gyuto

I had my 240mm Suisin IH suji out too when I had to switch kitchens to put out hors d'oeuvres for a 150 person marketing party.