2022 knife balance

[Choppin]

I was writing this list just for myself and I thought it would be fun to share. These are the knives I bought in 2022. I also included where I bought each and whether I sold or kept it (for now), and why (briefly) I decided to sell. I'm sure I forgot something but that's probably the bulk of it...

24 knives bought
14 kept (or waiting to receive)
8 sold or gifted
2 for sale

I was surprised to see the total figure (24)... I swear somewhere in my mind I had bought a dozen at most hahaha. It was an atypical year for me - I've been a member here since 2017 and bought my fair share of knives bewteen 2017 and 2019. From 2020 to 2021 I focused on reducing my collection and keeping only knives I actually used. This year I got the itch again and wanted to try new stuff... specially explore 240 gyutos, as I've only had 210's before. Pretty happy with my current collection, but there's always more exploring to do...

1. Heiji 180 semistainless petty (direct)
waiting to receive

2. Heiji 270 KU carbon suji (direct)
waiting to receive

3. Gengetsu 210 semistainless gyuto (BST)
still owned

4. Gengetsu 240 w2 old-school gyuto (BST)
still owned

5. Gengetsu 240 semistainless gyuto (BST)
still owned

6. Ashi Hamono 180 petty (BluewayJapan)
still owned

7. Gesshin Ginga 180 yo-gyuto (BST)
still owned

8. Kochi 240 KU gyuto (JKI)
still owned

9. Kaeru 240 WH gyuto (BST)
still owned

10. Sabatier 12” vintage chefs knife (eBay)
still owned

11. Assorted paring knives from E. Dehillerin
still owned

12. Misono 135 and 150 petties (BST)
still owned

13. Kaeru 240 SS gyuto (JNS)
still owned

14. Goko Kogetsu SK 240 yo-gyuto (BST)
still owned

15. Toyama 135 Mukimono (BST)
for sale - prefer stainless petties

16. Gesshin Ittetsu 270 kasumi (BST)
for sale - prefer midweight gyutos

17. Kaeru 210 WH gyuto (BST)
sold - great knife but too heavy for my taste

18. Toyama 210 SS-clad nakiri (JNS)
sold - not a nakiri guy I guess

19. Toyama 150 SS-clad Petty (JNS)
sold - realised I prefer shorter height petties

20. Mert Tansu 240 52100 integral gyuto (BST)
sold - too much distal taper and prefer more blade heavy gyutos

21. Misono 180 carbon gyuto
gifted to my broder

22. Marko Tsourkan 240 WH 52100 gyuto
sold - too heavy for my tastes

23. Marko Tsourkan 220 WH 52100 gyuto
sold - not a 210 guy and have too many already

24. Toyama 300 Yanagi (BST)
sold - realized I don’t have much use for a yanagi at home

 

[Benuser]

How about the Dehillerin? Got a carbon 23cm chef from them. F&F indicated is had been made by K-Sabatier on a Monday afternoon after a rich lunch. The weekend before there was a wedding in the village. Steel is OK, though. I didn't pay much, and had fun working on it.

 

[Choppin]

@Benuser I only have parers from Dehillerin, but I remember handling some chef knives at the store. Most of them were K-Sabs I think.

The first parer is made by Déglon and has very good F&F. It was more expensive than the others, don’t remember the exact price though. Déglon also makes chefs knives but I haven’t tried any.

The Nogent on the other hand was probably made by the same guy that made your chef’s knife. Also the handle feels like cardboard, awful. And massive gap from handle to ferrule.

Can’t complain about the two on the right, they are great for what they are.