beater most used knife

Discussion in 'Back of the House' started by panda, Dec 1, 2016.

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  1. Apr 14, 2018 #61

    btbyrd

    btbyrd

    btbyrd

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    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."
     
  2. Apr 14, 2018 #62

    K813zra

    K813zra

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    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.
     
  3. Apr 15, 2018 #63

    panda

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    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.
     
  4. Apr 15, 2018 #64

    aaamax

    aaamax

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    new thread theme, "how many of us have to hide our best blades?"
    All the bloody time!
     
  5. Apr 15, 2018 #65

    NO ChoP!

    NO ChoP!

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    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.
     
  6. Apr 26, 2018 #66

    Neko

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    Glestain stainless gyuto 210mm...
     
  7. May 2, 2018 #67

    minibatataman

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    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
     
  8. May 8, 2018 #68

    Bacon king tone

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    I use my hiromoto for everything
     
  9. May 28, 2018 #69

    willic

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    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
     
  10. Sep 6, 2018 #70

    quantumcloud509

    quantumcloud509

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    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.
     
  11. Sep 28, 2018 #71

    Sazeus

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    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: Sep 29, 2018
  12. Oct 3, 2018 #72

    Dendrobatez

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    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.
     
  13. Oct 3, 2018 #73

    panda

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    cracking lobster shell = ultimate way of saying to a knife 'i dont give a flying f*ck about you'
     
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  14. Oct 3, 2018 #74

    Sazeus

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    They are nice and thin. IMG_5393.jpg
     
  15. Nov 8, 2018 #75

    Brandon Wicks

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    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.
     
  16. Nov 8, 2018 #76

    Benuser

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    The AS series?
     
  17. Nov 8, 2018 #77

    Benuser

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    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:
    [​IMG]

    But see the geometry is quite robust, to say the least :
    [​IMG]
     
    Last edited: Nov 8, 2018
  18. Nov 8, 2018 #78

    preizzo

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    Missing a lot that one. Nice patina and well cared
     
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  19. Nov 9, 2018 #79

    Stx00lax

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    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
     
  20. Nov 9, 2018 #80

    Sharpchef

    Sharpchef

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    This is very much metal removal ??? My main beater global had not even lost 2mm in 15 years now ......

    Greets Sebastian.
     
  21. Nov 9, 2018 #81

    Chef Doom

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    That and using it to split fire wood.
     
  22. Nov 19, 2018 #82

    Keith Sinclair

    Keith Sinclair

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    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.
     
  23. Nov 19, 2018 #83

    Matus

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    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.
     
  24. Nov 20, 2018 #84

    panda

    panda

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    matus i had a moritaka 180 petty for a while, i really hated the grind and steel that i gave it away
     
  25. Dec 3, 2018 #85

    Tonsku38

    Tonsku38

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    My beater and the most used knife is Kaeru 240. It can take very much abuse but still cuts like a charm. It's not a knife, it's a tool!
     
    Last edited: Dec 3, 2018
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  26. Dec 3, 2018 #86

    Anton

    Anton

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    all beaters
     

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