current rotation

[Cliff]

Here's what's on the boardsmith lately: Mazaki 150 petty (up top), Shibata Bunka, Yoshi 180 SKD, Y Kato AS Nakiri, 240 Kono HD2, 240 Kono MM, Munetoshi 240, Halcyon 250, Toyama stainless clad 270, Kaeru 270 SKD, an AEBL Ashi Chuka, and a Y Kato W2 honesuki

 

[DitmasPork]

Current rotation? Usually whatever floats to the surface, or what I feel like using, more than what I’m cooking. Lately—Yanick, Takada, Raquin, Tetsujin, Jiro, Kato for gyutos; Yoshikane, Yanick, or Takada petty; sujis have been Yanick, Takada or Heiji. Bull of my knives lives in a flat file—knives in this kitchen drawer are ones that made the current roster. Time split between yellow and brown Hasegawa cutting boards.

 

[Cliff]

Yeah, it's as much a function of storage as anything else. There's stuff that's buried, and then stuff out on racks... I try to rotate around, but it's hardly systematic.

 

[ian]

CCK 1301, thinned a bunch

Then left to right…

Masahiro 270 suji, reground/shaped and rehandled with curly birch
Mystery knife in Aebl, converted from 240 to 225, reprofiled, S-ground (not well), rehandled in burnt oak
S-ground stainless santoku with birch bark handle
Gesshin Uraku 210 stainless
150 stainless petty
Destroyed 10” forgecraft converted to a 210 petty, handle in zebrawood
Mystery japanese carbon funayuki, converted from wide bevel to convex, kasumi’ed, rehandled in burnt oak
Tanaka 150 petty
Shun paring
Crap stainless paring

 

[tostadas]

View attachment 227055

CCK 1301, thinned a bunch

Then left to right…

Masahiro 270 suji, reground/shaped and rehandled with curly birch
Mystery knife in Aebl, converted from 240 to 225, reprofiled, S-ground (not well), rehandled in burnt oak
S-ground stainless santoku with birch bark handle
Gesshin Uraku 210 stainless
150 stainless petty
Destroyed 10” forgecraft converted to a 210 petty, handle in zebrawood
Mystery japanese carbon funayuki, converted from wide bevel to convex, kasumi’ed, rehandled in burnt oak
Tanaka 150 petty
Shun paring
Crap stainless paring

I especially like how half the stuff is just like "uh... something something knife, meh close enough"

Bottom line, the CCK is above all others.

 

[blokey]

I really need to sell off some of my knives…

 

[Geigs]

Need to sneak a Newham and a Wat in there somehow. What to demote.......

 

[tostadas]

Pointy side
Myojin sg2 180, yoake 240 project, Mazaki b2 240, spare dammy 240, kochi ku 240, Nakagawa x myojin dammy 240.

Cleaver side
Tanaka b1, Matsubara Ginsan, MSC Magnacut, Takeda AS small, Filippi Porto 52100 wrought, Chopper King vg10

Small stuff
Munetoshi butcher, vic 5in, Tanaka Ginsan 150

 

[banzai_burrito]

I really need to sell off some of my knives…
View attachment 227064

That's a happy looking drawer

 

[timebard]

Stuff in regular rotation at the moment:

Kipp 240
Dalman x BB 235
Kono MM 230
Shihan 220
Spåre 185 bunka
Prendergast 185 mini-gyuto
S. Tanaka 150 petty
CCK1303
Kono FM Cleaver
Block o' beaters (FKM, Vnox, parers, bread knife, etc)

 

[shopshopshop]

L-R:

1. Cuisinart bread knife
2. Random petty knife from knife set that was a gift many years ago, brand uncertain
3. TF Nashiji 150mm petty
4. 8" AEBL k-tip chef from local maker in Ontario (the knife my partner uses as she doesn't want to deal with carbon stuff)
5. 270 Masakane SK NOS
6. Henry Hyde chinese chef

 

[Heckel7302]

49 knives all organized and within easy reach.