Uhh… tbh these are not quite my dailies, well the Yorokobi is and is probably my second most used, best preforming knife I have, doesn’t feel chippy, good profile with a ktip. Also helps that it looks gorgeous. But my most used is yoshikane Sld 170 black Damascus, more beautiful, almost as good preforming and it’s better for little tasks that I do a lot.
Those are the gyuto and santoku/bunka
For nakiri is probably the masashi or Hinoura I have. The Hinoura has better performance and weight but it’s a bit short for me also feels a bit light, masashi has good food release and a profile I like. It’s a switch up but right now I’m using the Hinoura. I also bring out the Hado sometimes just for the wow factor of how effortlessly it cuts dense veggies even though the masashi and Hinoura do it almost as well, it has a different cutting feel.
And I use the Shinkiro for any slicing or very large tasks, it’s almost a suji for me at 260mm, my next project is to put a mirror finish on it probably