beater most used knife

Kitchen Knife Forums

Help Support Kitchen Knife Forums:

btbyrd

Senior Member
Joined
Sep 26, 2017
Messages
343
Reaction score
90
Location
W-S, NC
Mine's a Global G-2. It's the knife my wife uses most, and it's the knife I end up using most often. I never get it out when I'm doing actual prep, but for those times when I just need to cut up one pepper or cut a piece of pizza in half (or whatever) the G-2 is what does the job. I've had it for almost 20 years. "Ol' Reliable."
 

K813zra

Senior Member
Joined
Oct 13, 2016
Messages
1,738
Reaction score
98
Location
Pennsylvania
My current go-to knives are my KS and my Miyabi Koh. The KS is my daily driver and the Koh is the knife I reach for when I need to do something small or don't want to do with the KS. The Koh is also my current travel knife. I have a fair few knives though and I do rotate. HD2 and FKH pair get a lot of board time too.
 

panda

O.G.
Supporting Member
Joined
Dec 3, 2012
Messages
7,707
Reaction score
1,784
Location
south florida
i did what i posted previously i wouldnt do and that is to spend 200 on a beater, and now it's become my most used knife (yoshihiro ginsan-ko 240) but only after i thinned the hell out of it and got the spine+choil heavily rounded. monosteel g3 is awesome, the only stainless i will tolerate.
 

aaamax

Senior Member
Joined
Aug 13, 2013
Messages
318
Reaction score
30
I keep my nice knives in a roll and stashed in the pantry at home. I do keep a 8" Wusthof chef knife for when anyone over wants to cook. I also grab it from time to time for tough stuff such as splitting chickens.
new thread theme, "how many of us have to hide our best blades?"
All the bloody time!
 

NO ChoP!

Old Head
Joined
Apr 11, 2011
Messages
2,640
Reaction score
404
Location
North Carolina
Well, after a long road of selling off lots of stuff, I managed to keep my Marko 225mm in 52100. I've used it almost daily in a pro environment for years now, so I guess it qualifies as my work beater. I've thought about offering to send it back to Marko so he can see how well his work has held up after many sharpenings and endless hours of use.

At home it would be a Mac pro santoku. It was my very first "j-knife". I reach for it everytime.
 

Neko

Supporting Member
Joined
Apr 8, 2018
Messages
135
Reaction score
0
Glestain stainless gyuto 210mm...
 

minibatataman

Senior Member
Joined
Feb 21, 2018
Messages
557
Reaction score
337
Location
Maastricht
An 8 inch henckles pro S. My first ever "nice" knife. Got it for 50 bucks on a sale on Amazon UK. I've used this thing to split everything from whole chicken to cans. I use it and cherish it so much I'm making a saya for it :p
 

willic

Well-Known Member
Joined
May 17, 2013
Messages
112
Reaction score
10
Location
Martinsville, Virginia
I recently acquired a Heijo Shinogi used from labor of love... She's the only blade I've used in almost a month! Freakin' awesome all purpose, do it all tool! She slices, she dices and does it all as good as most every knife in the arsenal. The edge profile is amazing for slicing. In the catering business, there's HUGE amounts of slicing cooked protein at a time. This knife holds up fantastic,requiring very little maintenance. Thank you labor of love!

-Will
 

quantumcloud509

Senior Member
Joined
Feb 27, 2012
Messages
1,247
Reaction score
5
Location
Maine
I have an Ealy 210 I gifted to my wife when she freaked out on me that I was going to sell it. That was maybe 3 years ago. Now it’s our main daily driver at home. It takes a beating and feels damn good every time. It’s not necessarily a beater but gets driven like one. I can’t say enough good things about Del and his work, I’ve ordered customs from him and have gifted a few of his paring knives to folks who place them into the daily grind and absolutely love them. He is undervalued in the market for the quality of knives he makes and materials that he uses IMO.
 

Sazeus

Member
Joined
Apr 12, 2016
Messages
8
Reaction score
0
Anyone elso found the ¥1000 hap40 golden deer knives on Rakuten? They just have a 5-6mm strip of the good steel along the edge then soft stainless. So once you sharpen it away it's all over, get another one. They are brilliant. I've abused it like I wouldn't dare with any of my good knives and I can't chip it.
 
Last edited:

Dendrobatez

Well-Known Member
Joined
Jun 7, 2018
Messages
292
Reaction score
240
Anyone elso found the ¥1000 hap40 golden deer knives on Rakuten? They just have a 5-6mm strip of the good steel along the edge then soft stainless.
I saw one on eBay for like $25 and was wondering what the deal was.

My beater is a 5-6yo konosuke Fujiyama white 2, people have knocked it off the counter at work a couple of times so it's profile is a bit effed and due for a re-grind but its on lobster and line duty.
 

panda

O.G.
Supporting Member
Joined
Dec 3, 2012
Messages
7,707
Reaction score
1,784
Location
south florida
cracking lobster shell = ultimate way of saying to a knife 'i dont give a flying f*ck about you'
 

Brandon Wicks

AKA blwchef/crustychef
Supporting Member
Joined
Oct 4, 2018
Messages
148
Reaction score
65
Location
Seattle WA
For home it's my Tojiro DP santoku from back when they had a vg-10 core about 16 years ago. It's about 1/2 an thinner than when I got it and been thinned, chips fixed, re-tipped, you name it.

For work my beater is my Kanemasa 240mm E series yodeba SK4 steel. It's great for splitting fish heads, going through large fish spines and can handle trimming up some albacore if needed.
 

Benuser

Supporting Member
Joined
May 3, 2011
Messages
6,262
Reaction score
695
A have a few simple carbon, Sabs and Sheffields, that can deal with anything. If any damage should occur it is easily remediated.
In extreme cases, nuts, chocolate, guest, I have a small carbon 165mm yo-deba by Misono.
Profile looks like a santoku:


But see the geometry is quite robust, to say the least :
 
Last edited:

preizzo

Senior Member
Joined
Dec 15, 2013
Messages
2,356
Reaction score
386
Location
Sweden
A have a few simple carbon, Sabs and Sheffields, that can deal with anything. If any damage should occur it is easily remediated.
In extreme cases, nuts, chocolate, guest, I have a small carbon 165mm yo-deba by Misono.
Profile looks like a santoku:




But see the geometry is quite robust, to say the least :


Missing a lot that one. Nice patina and well cared
 

Stx00lax

Well-Known Member
Joined
Nov 25, 2017
Messages
68
Reaction score
173
For sure a kiwi. Great for cutting eggplant on the fly, opening packages of tofu and chasing crackheads away from the truck. Tough to beat for $4 a piece
 

Sharpchef

Banned
Joined
Mar 21, 2016
Messages
386
Reaction score
65
Location
Bavaria
Lately wakui has been my beater. It's cheap really thin behind the edge and I'm not too worried if it gets damaged cuz I feel like I already got my money's worth out of it(probably lost 4mm in height from sharpening).
This is very much metal removal ??? My main beater global had not even lost 2mm in 15 years now ......

Greets Sebastian.
 

Keith Sinclair

Supporting Member
Joined
May 10, 2012
Messages
3,990
Reaction score
356
Location
Hawaii
My beaters are all carbon no stinking stainless. At work Kumagoro 240mm hammer finish and a medium CCK Kau Kong chopper. Either split lobster no problem.

At home my beater is a Blue Moon 210mm still have my Kau Kong hardly gets used these days, but there if I need it.
 

Matus

Staff member
Global Moderators
Hobbyist Craftsman
Supporting Member
Joined
Feb 18, 2013
Messages
7,520
Reaction score
1,258
Location
Germany
Within the scope of work of a home cook my Moritaka 180 AS is becoming my ‘beater’ knife. The knife is a great performer and handles even tougher tasks with ease.
 

panda

O.G.
Supporting Member
Joined
Dec 3, 2012
Messages
7,707
Reaction score
1,784
Location
south florida
matus i had a moritaka 180 petty for a while, i really hated the grind and steel that i gave it away
 

Bert2368

Senior Member
Joined
Nov 29, 2018
Messages
801
Reaction score
561
Location
Hellish frozen Northern wasteland, aka MN
My oldest chef knife, and usually been the only. Been sitting on the line at a couple of restaurants when I was a youngster.

Had the tip snapped off thanks to OTHER line chef grabbing it for "one quick thing", I re-ground the tip.

Been thinned back for a ways above the bevel, I started to thin the whole blade, will finish that some day...
20180911_115202.jpg


20181203_204922.jpg
 
Last edited:

Benuser

Supporting Member
Joined
May 3, 2011
Messages
6,262
Reaction score
695

Helps to restore an acceptable finish. Quick and dirty.
 

henkle

Member
Joined
Apr 21, 2020
Messages
24
Reaction score
2
Location
Hong Kong
I don't have a lot of experience with J knives, but my KIYA Suminagashi Petit 140mm sharpens easily and cuts well. In my small HK kitchen its the one I reach for most often.
 
2
Top