What did you get mate?As Ian said, they exist, but people don't always follow the rules anyway - "Here are my three favourite knives, and they're all different across five different scenarios" (lists 15 knives)
But more on-topic, my favourite knife is currently being shipped to me, as if I can't say that, then I have to say it's my Shun
I touched up this knife today with a new stone, a Nubatama 6K Platinum and the edge is better than I can remember.The knife that used the most often as a home cook for two people is my 210mm Konosuke Fujiyama B#2 Gyuto. It is just handy, fits on my board easily and retains an edge forever. This knife came with great fit and finish and the mid-weight blade is quite stiff and feels really sturdy.
Wicked! The Heiji nakiri is definitely on my radar. Also your comparison post from a few years ago is epic!My favourite knife ever (picture from when it was new)...
Custom Heiji KU Nakiri 180 (thinner than usually, runs quite long, very flat, burned chestnut handle)
Compared about 12 Kurouchi Nakiris (incl. Shigefusa, Kato, Watanabe Pro etc.)... this one turned out to be the best one regarding profile, ergonomics, edge retention and food release.
Use it more often than any other knife...
Here is the grind..
does the cat like the knife too?This was a difficult one. I have a few knives that I'm amazed about how good they perform and how much they surprised me. But the favorite at the moment, and it might be a honeymoon phase, has got to be the Dalman 270 yo-gyuto HSS1.
Part of the love is that I actually managed to buy the knife. (Maybe we should have a discussion about how knives are sold? ) Another reason for liking the knife is that the grind is really good. It's probably my best slicing knife. Above all this. There's something special with a knife of this size and weight.
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Good to know. Thanks for the responseMostly because it’s really cool looking. It’s really swordy, so even people who know nothing about knives know it’s something different. It’s not good for anything but slicing meat, but that it does better than anything else. When I’m slicing meat in front of a roaring wood fire in a brick hearth, with iron grates and tongs, on a 5x10 foot butcher block, it looks and feels awesome. I’ve got a bunch of knives, many of them much more versatile and generally useful, but for sujihikis the competitors would be Hitohira Kikuchiyo, Shiro Kamo AS, Hinoura AS, Mazaki stainless, and Kurosaki Raijin. Also tried doing the line with a 300mm yanagi and that was pretty fun. Don’t know anything about any other Tou knives though.