- Joined
- Jul 15, 2024
- Messages
- 38
- Reaction score
- 43
I've recently found this forum and am anxious to learn more about specifically kitchen knives. I enjoy knives of all kinds and have become obsessed with Japanese kitchen knives, although I still have a few Western style that I like very much. Kitchen knives seem to be the most practical and productive outlet to my knife and knife steel obsession/affliction. 
I'm limited in the number of knives that I can own by storage space and a wife that wants to soon downside our house and the number of items we would potentially have to move. Maybe there will be hope for me when we move and my sharpening business grows. Currently these are some of my favorite kitchen knives...
Yu Kurosaki Senko Ei Nakiri 6.5" SG2: This is my favorite knife that I own. First for its performance and then for its beauty. It's super sharp and super thin and goes through my vegetables like they're not even there. I treat it with the respect it deserves and it satisfies me every time I use it.
Tojiro Classic 90mm Paring Knife VG10: A very practical knife that I find to be a great value and usefulness. It's not my favorite due to any special appeal to knife nerds, but just because it serves me so well in the kitchen at a reasonable price.
Zwilling Professional 10" Chef: I bought this to be the muscle in my kitchen. For times when I'm concerned about a task that might be risky to my finer blades, I pull this one out. Also, due to its size I like to use it for large fruits like watermelon, Mexican Papaya, etc. I'm ok that this has softer steel that requires more attention with a honing steel. I don't have to be very concerned about potential chipping of the fine edge. I consider it kind of like the "enforcer" in my knife block.
Montana Knife Company Culinary Set Magnacut: This set is special due to the steel and toughness of its design and that it was a gift from my mom. Magnacut is an amazingly versatile and all-around steel. The set contains an 8" Chef, 7" Santoku, and a 6" Petty. These accept a very nice, durable edge. Of the three knives, I find that the 6" petty has most of my affection.
Opinel Intempora 3" Paring Knife 12C27mod: Again with a practical paring knife. This is less than half the price of my reasonably priced Tojiro and fuctions about as well. The blade overall is much thinner and seems to slice very well. The steel holds a very sharp edge for much longer than I expected since this is considered on par with X50CrMoV15 (1.4116) high quality German steel. I find it outperforms my X50CrMoV15 knives in terms of edge retention. It's just a very nicely balanced useful knife and my practical side is really drawn to that.
I'm limited in the number of knives that I can own by storage space and a wife that wants to soon downside our house and the number of items we would potentially have to move. Maybe there will be hope for me when we move and my sharpening business grows. Currently these are some of my favorite kitchen knives...
Yu Kurosaki Senko Ei Nakiri 6.5" SG2: This is my favorite knife that I own. First for its performance and then for its beauty. It's super sharp and super thin and goes through my vegetables like they're not even there. I treat it with the respect it deserves and it satisfies me every time I use it.
Tojiro Classic 90mm Paring Knife VG10: A very practical knife that I find to be a great value and usefulness. It's not my favorite due to any special appeal to knife nerds, but just because it serves me so well in the kitchen at a reasonable price.
Zwilling Professional 10" Chef: I bought this to be the muscle in my kitchen. For times when I'm concerned about a task that might be risky to my finer blades, I pull this one out. Also, due to its size I like to use it for large fruits like watermelon, Mexican Papaya, etc. I'm ok that this has softer steel that requires more attention with a honing steel. I don't have to be very concerned about potential chipping of the fine edge. I consider it kind of like the "enforcer" in my knife block.
Montana Knife Company Culinary Set Magnacut: This set is special due to the steel and toughness of its design and that it was a gift from my mom. Magnacut is an amazingly versatile and all-around steel. The set contains an 8" Chef, 7" Santoku, and a 6" Petty. These accept a very nice, durable edge. Of the three knives, I find that the 6" petty has most of my affection.
Opinel Intempora 3" Paring Knife 12C27mod: Again with a practical paring knife. This is less than half the price of my reasonably priced Tojiro and fuctions about as well. The blade overall is much thinner and seems to slice very well. The steel holds a very sharp edge for much longer than I expected since this is considered on par with X50CrMoV15 (1.4116) high quality German steel. I find it outperforms my X50CrMoV15 knives in terms of edge retention. It's just a very nicely balanced useful knife and my practical side is really drawn to that.
Last edited by a moderator:
