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.
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!
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.
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.
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.
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