Sanchezi
Member
Hi there, long time lurker, but I figured I would finally create an actual account to nerd out about kitchen knives. I've been collecting for 10+ years now, and I'm still browsing new knives and makers... I don't think this hobby is going anywhere soon.
Here is my current line up:
Here's the list - top to bottom. Figured I would add some thoughts as well.
Sukenari AS 240mm kiritsuke with stainless cladding and IS custom handle
Love this knife. Good height, lovely grind, Sukenari AS is the best performing carbon that I've used.
Konosuke HD2 240mm gyuto with custom handle
Laser. Well balanced, easy to do delicate work, flys through product with amazing edge retention.
Tanaka Ginsan3 240mm gyuto with Nashiji finish
Workhorse. Large, nice grind, easy to maintain with good edge retention. Need to do a bit of F&F work (spine, choil, handle sanding/rounding), but I think that adds a personal charm.
Kurosaki R2 210mm wa-gyuto
Unique. Finish is eye popping, sharpness/F&F out of the box is unmatched, amazing balance, really strong performer.
Konosuke GS 150mm petty
Short and handy. Wouldn't say you need to go Konosuke for a petty, but it zips through product like it's big brother.
Kiya SK Steel 210mm Yanagiba
Works. I would have preferred a longer yanagiba for most of my fish slicing. Steel is a bit less reactive than AS or other white steels.
Kiya White#2 170mm Nakiri
Short & Thin. Cladding is VERY reactive, belly is a bit much for push cutting. Works well in a kitchen with limited real estate. Otherwise, I will reach for a longer knife 9/10 times.
Before you ask, the inherited cutco knives are for my wife. Keeps us happily married.
Here is my current line up:
Here's the list - top to bottom. Figured I would add some thoughts as well.
Sukenari AS 240mm kiritsuke with stainless cladding and IS custom handle
Love this knife. Good height, lovely grind, Sukenari AS is the best performing carbon that I've used.
Konosuke HD2 240mm gyuto with custom handle
Laser. Well balanced, easy to do delicate work, flys through product with amazing edge retention.
Tanaka Ginsan3 240mm gyuto with Nashiji finish
Workhorse. Large, nice grind, easy to maintain with good edge retention. Need to do a bit of F&F work (spine, choil, handle sanding/rounding), but I think that adds a personal charm.
Kurosaki R2 210mm wa-gyuto
Unique. Finish is eye popping, sharpness/F&F out of the box is unmatched, amazing balance, really strong performer.
Konosuke GS 150mm petty
Short and handy. Wouldn't say you need to go Konosuke for a petty, but it zips through product like it's big brother.
Kiya SK Steel 210mm Yanagiba
Works. I would have preferred a longer yanagiba for most of my fish slicing. Steel is a bit less reactive than AS or other white steels.
Kiya White#2 170mm Nakiri
Short & Thin. Cladding is VERY reactive, belly is a bit much for push cutting. Works well in a kitchen with limited real estate. Otherwise, I will reach for a longer knife 9/10 times.
Before you ask, the inherited cutco knives are for my wife. Keeps us happily married.
