The other night I was looking over all the J-knives acquired—trying to decide which are surplus to requirements that might be headed to BST. I began to analyze the chronology of knife purchases within the context of how my tastes in knives have evolved. My knife preferences have been defined over the last six years through a combination of how I cook, what on trend, personal aesthetic, etc. My first three J-knives were western handled, two out of three were stainless. Of the three, the Masamoto is always in the kitchen, used quite regularly. Since the first three, it's been almost all carbon, all wa handles except for a honsuke, hankotsu, and two western handled sujis. My tastes have transitioned from the sleekness on UX10 to more rustic knives like Mazaki and Kochi. Since I sharpen my own knives, carbon is easier for me. Aesthetically, I'm not much for bling—well designed, utilitarian knives are where I'm at. Tastes are very subjective—there're a bunch of highly regarded knives that just didn't do it for me, like Gengetsu, Konosuke Fujiyama, UX10—all good knives, it's not them, it's me. Curious on how other KKFers' collections have developed. What major changes in taste have you experienced in going from point A to B? MY FIRST THREE, 2012–2013 240mm Masamoto HC Gyuto, western-handle Source: Korin Influences/Why I pulled the trigger: Chatter on ChefTalk; dialoguing with Korin staff, handling the knife. 240mm Misono UX10 gyuto, western-handle Source: JCK Influences/Why I pulled the triggerr: Chatter on ChefTalk; online research. 240mm Gesshin Kagero gyuto, western-handle Source: JKI Influences/Why I pulled the trigger: Dialoguing with Jon at JKI on the by phone. ======================= MY LAST THREE, 2018 220mm Mazaki gyuto, wa-handle Source: Clean Cut Influences/Why I pulled the trigger: Loved my 245 Mazaki, wanted a smaller version. 240mm Gesshin Heiji SS sujihiki, wa-handle Source: JKI Influences/Why I pulled the trigger: Dialoguing with Jon at JKI on the by email; 20% off sale at JKI; already have two 270 sujis, wanted a smaller one; Labor on KKF messaged me about the 240 Heiji suji he was getting. 135mm Wakui Petty, wa-handle Source: Bernal Influences/Why I pulled the trigger: Dig Sanjo made knives, wanted a petty to go with my Mazaki.