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Thread: What's your go to "line" knife?

  1. #1
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    What's your go to "line" knife?

    For all the pros out there. Pro kitchens can be somewhat claustrophobic sometimes. And it's sometimes good/safe/convenient to have a knife that's an all-arounder yet not too bulky that it fits snuggly in a spot on the line. So what's your go to line knife?

  2. #2
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    190mm tanaka ginsan. Don't have to worry too much about it. Cheap, stainless. Cuts well on small boards.

  3. #3
    Senior Member DamageInc's Avatar
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    I know a lot of people speak highly of the 210mm Itinomonn kurouchi suji as a small line knife.
    Don't drink out of ornamental ponds in Tiergarten. You will get sick.

  4. #4

    ecchef's Avatar
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    225mm Tesshu gyuto. I have a lot of work space.
    “Though I could not caution all, I still might warn a few; Don’t lend your hand to raise no flag atop no ship of fools.” Robert Hunter

  5. #5
    Von blewitt's Avatar
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    Quote Originally Posted by ecchef View Post
    225mm Tesshu gyuto. I have a lot of work space.
    I just noticed Aframes has some 180mm Tesshu petties for a good price
    Huw

    Make simplicity seem like abundance - Tetsuya Wakuda

  6. #6
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    210 mm Suisin Inox hoyaki. Best knife ever (for me).

  7. #7
    Senior Member panda's Avatar
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    Moritaka 165 petty for its edge retention, because I don't care if it gets dropped and is cheap enough to replace. Prefer a gyuto but it gets in the way on a line as space is very limited.

  8. #8
    Senior Member Dardeau's Avatar
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    Quote Originally Posted by ecchef View Post
    225mm Tesshu gyuto. I have a lot of work space.
    I alternated this with one of the Itinomonn 210mm sujis for a while before it went to its new home.

    Now it's the Heiji 210mm gyuto and the Itinomonn.

  9. #9
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    240mm tojiro dp sujihiki for the fact that I don't have to worry about other people using it.

  10. #10
    Senior Member easy13's Avatar
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    Have a pass/expo station type line setup, been using a 240 Glestain Suji recently - enough height at the heel to do some quick board work, sturdy so I don't have to baby it, prefer stainless on a line knife, slices like a champ too. 240 may be long for some but it tucks nicely on top of cutting board

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