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Knives used today:

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From left to right:
- 2nd generation serial knife from @KAMON Knives
- Wüsthof Dreizack Classic 20cm
- WMF Spitzenklasse bread knife
- Victorinox parer

Middle 2 are knives from my mother, she had given me the chef‘s around my 18th birthday. The bread knife was hers and I inherited this along with a whole knife block when she passed away. Middle 2 are 25-30+ years old. Look at the bread knife, still in great shape!
 
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New addition today, so I thought I’d so some cleaning/inventory:

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Top left to right:
Togashi White #1 240mm kiritsuke gyuto
Martell 240mm gyuto
Sakai Kikumori Blue #1 270mm gyuto
Konosuke White #1 330mm yanagiba

Bottom, top to bottom:
Konosuke Ginsan 240mm gyuto
Hiromoto AS 240mm gyuto
(has lost some length/height over the years)
Hiromoto AS 150mm petty
Tsourkan 52100 225mm suji/petty
Sicard 240mm AEB-L gyuto
Shun 4.5 inch VG-10 parer
Shun 9 inch VG-10 utility/bread knife
 
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My first Yoshikane. Arrived last week. Been used everyday, I was expecting to see a patina form, but no. Also my first use of this steel type so maybe no patina for him. Very sharp ootb but the edge was too highly polished so put it to the stones and much happier with the "toothyer" edge
 

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My first Yoshikane. Arrived last week. Been used everyday, I was expecting to see a patina form, but no. Also my first use of this steel type so maybe no patina for him. Very sharp ootb but the edge was too highly polished so put it to the stones and much happier with the "toothyer" edge
Which steel type is that? Is it the SKD? I have the sister knife to that one…
 
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