What's in your bag?

[tomsch]

I need to really take some pictures but my current knife roll includes the following:
Tsourkan 52100 WH 240mm
Yoshikane SDK 240mm
HHH semi-custom AEB-L 240mm
Gisshin Ginga White #2 240mm
Takamura R2/SG2 210mm
Tanaka damascus 210mm
Fukushima-san Aogami 180mm
Ealy AEB-L pairing knife
Toriro ITK bread knife 270mm
Vintage 7" Village Blacksmith cleaver
Plus a couple other paring knives, multiple vintage cleavers, and Forgecraft chef knives.

 

[lasagna pe]

Here's what I travel with if I'm going to a cookout and the host needs some backup. In there you'll find a Dexter Chinese cleaver (carbon, veggies only), Minonokuni "Take" yanagiba 240mm (protein slashing), Togiharu virgin carbon 210mm (general slashing), a little 3" Kyocera ceramic paring knife (citrus slashing, and just a cool thing to show around), and my all-time fav 5.3" Mac Chef utility knife (cheap n' good!).

Edit: Forgot to mention the F. Dick "Eurocut" honing steel. It's the oval one, fine cut. It's a great deal and would probably be a great home defense tool in its own right!

 

[dhruan]

Put this together when I went over to my fam for the Christmas weekend. All my regular use gear but just in a roll:

• Cuisipro tongs
• 270 mm Wakui gyuto (SS clad W#2 core) > took it along mostly just for show
• 240 mm Mac Professional gyuto (my workhorse)
• 130 Epicure petty (from 20 years ago, Japanese stainless steel, takes a wicked edge and keeps it for a fair bit so good heat treat I suppose?)
• Rösle fishbone tweezers
• Rösle whisk
• DeBuyer flexible turner
• A ladle and a basting/serving spoon
• Kyocera ceramic peeler
• Triangle fish bone pliers (great for other stuff too)
• Sandvik honing rod from +30 years ago, meant for chainsaw edge alignment, super hard and super smooth.

 

[tylerleach]

This is my Workhorse bag. I use all three of these every single day. Sort my high end beaters if I may…
1. Masakage Koishi 240- one of my first real Japanese knives, and honestly still one of my favs. Just a great weight/profile and takes an edge just as well as my more expensive knives.

2. Takamura Chromax 210- I recently did a bunch of work to it… I used the crap out of it and it needed some thinning so I just finished polishing it after that and I feel pretty good about the outcome! (I am no thinning/polishing expert)

3. CCK 1303 cleaver- Absolute workhorse. I’m not gonna lie, I absolutely love this knife. It’s crazy thin, rugged but takes an edge just fine, and it’s soft enough that I don’t have to baby it but it still flies through ingredients with ease. Seriously the best $90 I ever spent. Highly recommend this guy.

I also have a Kurosaki Senko Santoku that lives in this bag sometimes too. Super solid little knife that I don’t have to worry about during service. I’m also just a huge Kurosaki fan. That was my first of his.

 

[tylerleach]

Also yes that is a stupid water stain on my bag! Any good tips on how to get that out of leather?? Let me know!

 

[tylerleach]

A little Tsubaki oil goes a long way!

 

[Squirrelbutter]

Off the past week on vacation thought I would get a group shot, I normally rotate the gyutos.

- vic paring
- daovua tall petty
- dexter bread knife
- henckels beater/ loaner
- shibata 135 r2 bunka
- fu-rin-ka-zan 210 white 2 petty
- fujiyama fm 240 blue 2
- masakage yuki 240

 

[tylerleach]

Off the past week on vacation thought I would get a group shot, I normally rotate the gyutos.

- vic paring
- daovua tall petty
- dexter bread knife
- henckels beater/ loaner
- shibata 135 r2 bunka
- fu-rin-ka-zan 210 white 2 petty
- fujiyama fm 240 blue 2
- masakage yuki 240

View attachment 163269

Oooh that 210 petty is sweet!! I don’t know that I have ever seen one before. Do you use it primarily like a slicer? Or do you use it on your board? I have definitely seen Fu-rin-ka-zan before but I don’t own any. I do however have a Yuki as well, super underrated! Mine cuts like a dream. Amazing knife for the price. Also, if you ever feel like re-homing that Fujiyama, you just let me know sir

 

[Squirrelbutter]

Oooh that 210 petty is sweet!! I don’t know that I have ever seen one before. Do you use it primarily like a slicer? Or do you use it on your board? I have definitely seen Fu-rin-ka-zan before but I don’t own any. I do however have a Yuki as well, super underrated! Mine cuts like a dream. Amazing knife for the price. Also, if you ever feel like re-homing that Fujiyama, you just let me know sir

The 210 is mostly used as a protein slicer, still new-ish so it will get a wild patina before to long. I love the fugi and I’m sure if you’re quick you can snag one off a website, mine is certainly not bnib condition

 

[Wagnum]

I posted this on Instagram for some likes so I filled it out for the photo bit in the stuff I actually brought with me everyday was the veg cleaver (Daovua), gyuto (Karaku), petty(Uraku), peeler, thermometer and sharpie. I imagine most of the knife rolls with a bunch of redundant knives you see on Instagram aren't what that person actually brings with them day to day but you never know

 

[preizzo]

Kemadi petty and honyaki gyuto integral
Axel gyuto integral ,mazaki honsanmai, Yoshikazu ikeda honyaki usuba, okishiba Vintage yanagiba, tritz Damascus bird pick ,spare sword Damascus suji

 

[hien]

 

[lasagna pe]

View attachment 167960

Oooh, that is quite the go-bag of danger!

 

[javi_rome]

Current traveling/work knife roll.

120mm Bob Kramer pairing knife
150mm Takamura R2
Mac honing rod
Microplane
Fish spat
240mm Mazaki AS
Pliers/ thermometer
246mm TF Maboroshi Western
8in filet knife
Ai & Om peeler/ CKTG spoons
230mm Mac Ultimate series chef knife

Chrome industries knife roll

 

[iimi]

My knives don't get to see much use right now (college student, barely have time to eat let alone cook) but I hope I get to use them more soon.

 

[iimi]

Knives from left to right: Kohetsu 175 AS bunka, Kuhn Rikon, Kohetsu Blue #2 Shinano 240, Makoto White #2 240, Mercer santoku for lending. Next buys will be a 210, a 135 petty and a suji.

 

[Loam]

Today's kit.

 

[itzjustchris1]

Here’s what I have for this weeks work rotation. I usually rotate my knives every week.

210mm Yu Kurosaki Fujin Vg-10
240mm Yu Kurosaki Senko SG2
240mm Nakagawa x Myojin Blue 1 Damascus
240mm Nakagawa Ginsan
210mm Sakai Takayuki ZA-18
350mm Dao Vua v2 Slicer (not on pic, wouldn’t fit inside my bag)
CCK Bone Cleaver

 

[iimi]

A while after my last post on here, I now work full time in a kitchen and my knives have changed quite a bit. I carry a lot of the tools and knives I don't use on a daily basis I a roll, and that roll sits in a larger bag that also holds my most commonly used knives and tools. In the first pic, from left to right starting in the roll: Wakui white #2 stainless clad hammered kurouchi finish 240, Kohetsu AS 180 bunka, Yahiko nashiji ginsan 210, unknown 180 deba (feels like white steel), Tojiro bread knife, Kuhn paring knife. In my everyday use knives currently are a Kanehide PS60 270 suji, Yoshimi Kato AS nashiji 240, Tsunehisa AUS10 240, and a Tojiro DP 150 petty.

 

[labor of love]

View attachment 197736View attachment 197737
A while after my last post on here, I now work full time in a kitchen and my knives have changed quite a bit. I carry a lot of the tools and knives I don't use on a daily basis I a roll, and that roll sits in a larger bag that also holds my most commonly used knives and tools. In the first pic, from left to right starting in the roll: Wakui white #2 stainless clad hammered kurouchi finish 240, Kohetsu AS 180 bunka, Yahiko nashiji ginsan 210, unknown 180 deba (feels like white steel), Tojiro bread knife, Kuhn paring knife. In my everyday use knives currently are a Kanehide PS60 270 suji, Yoshimi Kato AS nashiji 240, Tsunehisa AUS10 240, and a Tojiro DP 150 petty.

What roll is that? I’m currently looking for a 9-10 pocket.

 

[iimi]

What roll is that? I’m currently looking for a 9-10 pocket.

Asaya, it's like $35 on Amazon and durable canvas. I don't think I've seen much better for the price.

 

[Keith Sinclair]

Asaya makes some good bang for the buck kitchen gear.

 

[demirtasem]

View attachment 119877View attachment 119878

It's been a while though but I have to ask: What is the knife next to the Wusthof with oak(?) handle?

 

[miggus]

Pretty sure it's a Victorinox petty.

 

[MowgFace]

It's been a while though but I have to ask: What is the knife next to the Wusthof with oak(?) handle?

HSC Wrought/52100 I think.

 

[M1k3]

It's been a while though but I have to ask: What is the knife next to the Wusthof with oak(?) handle?

Wrought iron clad 52100 with burnt oak handle by @HSC /// Knives

 

[Choppin]

Here's what I travel with if I'm going to a cookout and the host needs some backup. In there you'll find a Dexter Chinese cleaver (carbon, veggies only), Minonokuni "Take" yanagiba 240mm (protein slashing), Togiharu virgin carbon 210mm (general slashing), a little 3" Kyocera ceramic paring knife (citrus slashing, and just a cool thing to show around), and my all-time fav 5.3" Mac Chef utility knife (cheap n' good!).

Edit: Forgot to mention the F. Dick "Eurocut" honing steel. It's the oval one, fine cut. It's a great deal and would probably be a great home defense tool in its own right!

Is that a drumstick bag? That's genius.

 

[Jaylilly74]

Thanks for starting this one Jordanp. I enjoy the what's in the bag concept too. I saw your Takeda and thought I might offer a few images. I'm a home cook and kitchen knife collector so the bag is sparse.

Nice dude.

 

[Vadoche]

View attachment 163030View attachment 163031View attachment 163032

This is sweet looking !

 

[tylerleach]

This is sweet looking !

Thank you sir… I have since made big upgrades to the contents of my work bag… and I still have that bag but I use a larger one as of late.