Nice set up :doublethumbsup:
Thanks for the usuba!
Nice kit, mind giving us the rundown on your single bevels?
From left to right:
Artisugu hon-kasumi usuba 180
Sakai Ichimonji-Kichikuni yanagiba 270
Gessin Ino SB Wa-Petty 180
Masahiro thick-yanagi 180
Love the gessin and the artisugu!
I use the ino to section chicken breasts every sunday and use the artisugu for a weeks worth of veggie prep every sunday. Those are my prepare for lunch during the week knives.
I think the usage for me goes:
Sunday (Lunch prep for the week, as I pretty much strictly only eat salad and chicken): Ino, Artisugu
Harner Laser everyday for snacks: strawberries, bananas, clementines (I want another one butch, no joke, group buy please!) (I can't recommend this knife enough)
Dinner: depends on the meal:
1) If I'm having veggies and chicken I usually use the CCK as I love the way it does both
2) Veggies and beef I usually use: tojiro nakiri and Del
3) Potatoes: Del or CCK both do a pretty good job (so long as you keep the CCK moist)
4) Pasta: Carter does a great job going through all the veggies and meat that I use
Beaters:
Tojiro Shirogami
Prestige butcher knife
I think the CCK will now however be replaced by that 270 Harner (I need something to do with that beauty) and the cck will be relegated to scaring friends)
The tojiro will be replaced by the shig (the tojiro will be relegated to beater status)
Pettysuki will replace the Del in beef work (the Del will be put to potato, squash, melon knife - which means it will be used almost everyday still, I love melons!
)
Now someone ******* tell me how I'm going to fit another Nakiri, and 240 gyuto in the mix and I'll be set!