Price, F&F be damned

[henkle]

What's your best cutter? F&F, price, cache´ be damned.

 

[Corradobrit1]

A tuned Denka (haven't been lucky enough to try an Isamitsu yet).

But you'll probably find most of the answers here
https://www.kitchenknifeforums.com/...for-the-rest-of-your-life.66149/#post-1013592

 

[user 16756]

What's your best cutter? F&F, price, cache´ be damned.

what am I cutting?

my personal diet is pretty inspired by the shows/books I learned to cook out of, which means French and Italian. Unless someone was often working with the same ingredients as me, I dont think my choice for best cutter would necessary match theirs.

The answer is Shi.Han though.

 

[Mytola]

It's still in the honeymoon period really, but every single time I cut something with my Birch & Bevel 230mm carbon gyuto, I'm just so impressed. Glides through anything and the ultra thin tip makes the initial vertical and cross-cuts in onions so easy that it's almost cheating!

 

[ethompson]

Kippington laser-pony & my mid-weight Yanick for me - two knives that work for anything and everything.

Honorable mentions go to Birgerrsson & Unshu Yukimitsu for making superb lasery low bevels with sublime steel (now that I mention it these two makers share a LOT of similar DNA) and also RDG for the 245 convex gyuto I'm trying to finish the polish on soon.

Lot of other knives that I LOVE to use but maybe aren't are breathlessly good at everything.

 

[tostadas]

Okubo cleaver for pure cutting power.
Laseur for best grind.
Denka AS and Tanaka B1 are tied for favorite steels.

 

[blokey]

Bit boring answer, but Shi.Han, Kippington and Migoto shinogi for me... But rest of the gang are really close, Spåre MCX AU, Toyama Nakiri/ gyuto, Gesshin Ginga, Unshu Yukimitsu, Birgersson

 

[Gshep91]

Eddworks nakiri and Newham honyaki gyuto are probably my best cutters.

B&B 230 carbon is up there with Nakagawa x myojin gyuto.

 

[BrunofromBrazil]

Depends a lot on the day haha The ones I use the most are a 240 raquin gyuto and a shige kitaeji 240 gyuto! For proteins, I love my shige suji kasumi 270, as well as, my newly bought raquin butcher 240.

 

[mockit]

Bidinger B-Grind and Yanick are my two most effortless cutters and I’ve tried a few at this point.

 

[Choppin]

for pure cutting performance, Ashi and Gengetsu

 

[HumbleHomeCook]

I have to say, my humble Homi would be high up there. I'd probably have to do some side-by-side to declare a definitive winner.

 

[Nemo]

Thin knife: Kippington laser. Honourable mention: Akebono. 2nd honourable mention: Martell O1 (note that mine is a little thicker grind than most of them, but still quite thin).

In this category, I value good wedging resistance without sacrificing all food release.



MIdweight knife: Kippington hook. Honourable mention: Tristone double convex. 2nd honourable mention: Gengetsu.

In this category, I value a well executed trade-off between thinness and food release.



Heavyweight: Tansu Workhorse. Honourable mention: Watoyama ironclad. 2nd honourable mention: Yoshikane Tsuchime (note some of the Tsuchimes are pretty thin).

In this category, I value food release.



Wow, a lot of customs in this list...

There are a number of knives that could get third honourable mentions.

 

[Carbonara]

Toyama!

 

[mrmoves92]

@MSicardCutlery laser.

 

[dragjp]

Current on the rack, amongst other best cutters-Kipp, Bidinger and ShiHan. Can't say about Yanicks since I haven't got one, yet. Maybe one day..

 

[Namaxy]

Lol, this is like name your favorite child.

In order of hardest to easiest to keep well tuned up, which though this isn't the question is also worst F&F to best:

Denka

Old school Fuji Bunka

New school Haburn wide bevel

 

[M1k3]

Cheap Tosa Nakiri.
Munetoshi Gyuto.
Both of my @HSC /// Knives.

Honorable mention, since I don't own it, @Kippington's Chevron fish hook.

 

[DarwellianEmpire]

A kiwi in the first 5 minutes of use

 

[Naftoor]

For pure performance it’s between the iron clad 225 wat, which is an absurdly good cutter for reasons I haven’t fully grasped, and the kemadi cleaver which is a monster.

shihan in AEBL is a great daily driver, since it doesn’t care about ingredient acidity. But my goto remains the markin mega horse because it’s like cutting things with an iron bar that comically still outperforms most of the collection while being 3x as thick. Makes monkey brain happy.

 

[timebard]

Thinner knives: Kipp laser beats everything, but BBxD, Kono MM, and Eddworks really good too.

Thicker knives: Kipp WP, Wat Pro IC, Shihan.

Square knives: thinned CCK 1303 outperforms anything in it's price range by a pretty hefty margin.

 

[esoo]

Kono MM & YS, Kippington laser pony, MCX Spare, Shihan.

Slight differences but all excellent in their own right.

 

[PeterL]

Similar to some other responses here but my favourites have been :

Light weight: Kipp laserpony, Bidinger thin grind
Medium weight: Yanick, Kipp workpony, Bidinger B-grind, Milan
Heavy weight: Bidinger WH, Milan WH, Kamon gigantoku *not quite as effortless on these but the best I've had in workhorses

 

[SwampDonkey]

Unshu Yukimitsu K-tip gyuto is best overall. Though I'll keep singing how astoundingly competitive my Shindo nakiri is.

Gotta say though, the new Maz profile with skinny edge has me thinking about selling my Kochi 240

 

[SwampDonkey]

I have to say, my humble Homi would be high up there. I'd probably have to do some side-by-side to declare a definitive winner.

Sounds like you need to write a drunken Mirepoix Musings of your own!