Monday nights is knife sharpen and cleanup of my daily drivers, and while doing so, got me thinking, as most of us have larger collections, there must be a few goto's that get used almost daily, if not. So here are the ones I always take to work, and use daily. Sorry for the crappy iPhone pic.
Top to bottom:
Tojiro 210mm shirogami IDK gyuto with the K-U finish removed. Crappy handle, but love the steel on her. Takes a great edge and holds it. Used as a petty.
My trusty 1303 CCK. No need to elaborate, always with me, used for everything, favorite knife I own. Great line knife.
Paraplui A Le'Epreuve parer. Great and thin, nice geo, takes a scary sharp edge, just all around good parer to me. I know some don't like the ultra narrow profile, but it grew on me and was one of the best 20$ I've spent on a knife.
My still to be identified cleaver restoration. Shorter and narrower than my CCK, but a good one nonetheless. Took some cleaning and a lot of edge reworking to get it this far, and still not done, but holds and edge well, and takes a beating. Used more as a very tall nakari than anything else.
My vintage K-Sab restored and converted to slicer. 12" of slicing heaven, that's about all. Gets sharp, stays sharp, cuts like a big ass slicer should.
And my workhorse of the bunch, 12" American Grinding chefs I got from Lefty. Since the day it came, I have used it literally every day, at home and the bistro. Gets sharp as a mofo, and stays that way about all week. I really don't start noticing a difference till Friday dinner rush, but nothing a quick strop doesnt fix. Oh, BTW Tom, I got 99% of the bend out, and love it even more. May do a rehandle tho, but in a very vintage style.
What's not shown is my 1960something 10" dexter bread knife. Every good baker needs a good bread knife, and I have about 15, lol. But this dexter is my favorite at the moment, after a good touch up.
So....what do you all use on a daily basis?