What were your first three and last three non-Japanese knives acquired?

[Qapla']

This one's inspired by DitmasPork's thread here about Japanese knives.

I'll start.
First three and also last three so far, until I start a foray into high-grade western knives:
1. Messermeister Meridian chef's knife. My first high-quality kitchen knife.
2. F-Dick 1905 paring knife. My current paring knife to this day.
3. Not a knife: The infamous "DICK POLISH" honing-rod.

 

[Corradobrit1]

1st 3
Comet, Comet, Comet

Last 3
Comet, Comet, Comet

Thats right I only have 3 non Japanese knives. I did briefly own a Xerxes Primus II but returned it. Should have another couple very shortly......

 

[K813zra]

First

1: Rada Cutlery 420j2 Santoku
2: Rada Cutlery 420j2 3 inch Parer
3: Old Hickory 7 inch Butcher

I went directly from there to a Masakage Yuki 210mm gyuto. (I have a a dozen gyutos on hand at this point.)

Recent: Only a 9 inch Au Carbone K-Sab with an olive wood handle. If this knife were 58/60 hrc rather than 52/54 and had a convex grind with no full bolster it would probably be my "one knife". Love the profile and the handle is freaky comfortable (ugly as sin though). I even like the chunky grind and not anemic edge. Feels like I can slay goblins...

Next three: IDK but I think it is time for a custom.

 

[Eloh]

started my High End knife journey with Japanese Knives...

1 . Xerxes 280mm 1.2442 Mono
2. KMS 255mm 1.2562 Mono
3. Comet 230mm 52100 Mono

latest:
1. Antzenberger 260mm 125SC Honyaki
2. Raquin 280mm 145SC San Mai
3. LE 250mm 1.2519 Mono

 

[dafox]

First

1: Rada Cutlery 420j2 Santoku
2: Rada Cutlery 420j2 3 inch Parer
3: Old Hickory 7 inch Butcher

I went directly from there to a Masakage Yuki 210mm gyuto. (I have a a dozen gyutos on hand at this point.)

Recent: Only a 9 inch Au Carbone K-Sab with an olive wood handle. If this knife were 58/60 hrc rather than 52/54 and had a convex grind with no full bolster it would probably be my "one knife". Love the profile and the handle is freaky comfortable (ugly as sin though). I even like the chunky grind and not anemic edge. Feels like I can slay goblins...

Next three: IDK but I think it is time for a custom.

I will watch with interest to see which custom you get.

 

[fewlio]

First three: victorinox serrated bread/utility knives and 1 8" chef knife

Last three: vintage wusthof carbon re-issue 9" chef's, 3.5" carbon paring knife, <--- (sold as a set), wusthof ikon 8" chef's, zwilling pro 2.75" trimming paring knife

 

[minibatataman]

First three were my first knives ever:
1. Henckles pro s 8 inch chef's knife
2. Victorinox bread knife
3. Robert herder pairer

Last 3 are something I'm excited about, as I haven't received 2 of them yet, and the third is a my favorite knife of all the ones I own, even more so with the story behind it.
1. Matus 180mm petty
2. Sabatier NOS 10 inch chef knife
3. Sabatier NOS 3 inch pairer

 

[GorillaGrunt]

First three:
Old stock K Sabatier 11” chef
Latham and Owen 11” narrow chef
CCK 1303 cleaver

last three:
Gude 8” bread knife
Bryan Raquin 250mm gyuto
Tilman Leder Niolox 255mm gyuto

of note is that it took a minute for me to remember that neither the Chinese knife nor the Western made gyuto are Japanese, lol

 

[Jaszer13]

First Three:
Zwilling Mungsten Damast 8"
Narra Yangiba 400mm
Aura "The one"

Last Three:
Bloodroot 240mm
Gambler Customs Damascus Waikiri
Gambler Customes 8" San Mai

 

[Travis petosa]

First Three:
victorinox 8" boning
victorinox 9" scimitar
Not sure if it counts but Global 9" chefs

Last three:
DP 210mm Gyuto
raquin suji 270mm
raquin 270mm gyuto

 

[bahamaroot]

I haven't bought 6 non-Jknives....

 

[jaeysehn]

First (circa 2016): Wusthof Classic Ikon

Last (2019): Comet 26c3 Honyaki Gyuto, 220x52mm

looking to fill in the other 4 spots with makers like Tsourkan (soon), Nguyen (lol), and more Comet (hope).

 

[Nemo]

I'm not including Japanese style knives from Western smiths in this category.

First 3 (many years ago):
Wustie Trident 16cm chef.
Wustie Trident 20cm chef.
Mundial knife block set.

Last 3 (more recent purchases to do jobs that I won't use good knives for):
Victorinox 5" boning knife ("lamb knife", also used for chicken).
Cheap stainless western cleaver (I think the brand is "DDog").
Victorinox non serrated steak knife (used to cut veggies from the garden). Actually, I think this one has been lost.

 

[YumYumSauce]

1st and only 3 thus far, three from culinary school, mercer bread knife, wusthoff pairing, and 7 in santoku. Great beaters. Very interested in a few western makers, when the funds allow, eventually.

 

[Benuser]

First ones: stainless Sabs, 30 years ago
Last ones: vintage carbon Sabs, Robert Herders, Pallarès Solsona.

 

[Paraffin]

First good knives I bought were stainless Henckels, maybe 35 years ago. Can't remember exactly, but it was probably a paring knife, 6" utility and a chef knife. I think I still have the utility knife; it's in the "guest knives" block. I have a Wusthof heavy cleaver in the knife drawer and it gets used occasionally, but it wasn't one of my first three.

The last three non-Japanese knives were the two matched, cheap Chinese cleavers for 2-hand protein chopping (is it cheating to count them as two, or that they aren't "Western"?), and a Wusthof paring knife bought around 10 years ago, before I got into my current Japanese knife phase.

I know there is a world of high-end Western kitchen knives out there, but with limited funds, I haven't felt a strong urge to explore it. I've spent time learning what I like in the Japanese range of makers and knife types, so the next purchases will probably be another Japanese knife.

 

[Carl Kotte]

First three:
1. Wüsthof Dreizack 230
2. Victorinox bread saw 270
3. Vic paring

Last three:
1. Dick carbon 200
2. Dick high-carbon ss 230
3. Henckell carbon 210

Det vardagspolerade ollonet.

 

[Random]

First 3:
Spyderco Mule Team - Cru-Wear
Spyderco Mule Team - M390
Spyderco Mule Team - Elmax

Last 3:
Kramer Damascus 8" Chef
Mercer 8" Gyuto NSF
Victorinox Fibrox 8" Chef NSF

 

[DitmasPork]

This one's inspired by DitmasPork's thread here about Japanese knives.

I'll start.
First three and also last three so far, until I start a foray into high-grade western knives:
1. Messermeister Meridian chef's knife. My first high-quality kitchen knife.
2. F-Dick 1905 paring knife. My current paring knife to this day.
3. Not a knife: The infamous "DICK POLISH" honing-rod.

First 3: Wustof, Sabatier, Sabatier—chef, chef, petty; stainless, carbon, carbon.
Last 3: Kippington, Tsourkan, Tsourkan—all gyutos in 52100.

 

[Eitan78]

First 3
Wousthof chef8”
Wousthof 6” vegetable knife
Wousthof 10” slicer
Last 3
Tsourkan workhorse Gyuto 215mm
Tsourkan workhorse Sujihiki 300mm
Tsourkan western Sujihiki 250mm

 

[lumo]

First 3
Can't remember exactly but pretty sure they were culinary school F Dicks
Last 3
Marko 355 scimitar
Mario 250 wa gyuto
Tristone 190 wa petty

 

[Benuser]

First three:
1. Wüsthof Dreizack 230
2. Victorinox bread saw 270
3. Vic paring

Last three:
1. Dick carbon 200
2. Dick high-carbon ss 230
3. Henckell carbon 210
View attachment 66058
Det vardagspolerade ollonet.

How did you get that Dick carbon?

 

[Carl Kotte]

How did you get that Dick carbon?

EBay Germany a couple of months ago. It looked terrible (well, in a sense it still does, but it’s way better now).

 

[Benuser]

EBay Germany a couple of months ago. It looked terrible (well, in a sense it still does, but it’s way better now).

Love it. Thanks!

 

[Carl Kotte]

Love it. Thanks!

You’re most welcome. If you’re on the hunt they do show up at eBay.de from time to time. You seldom have to pay more than 35€.
This one was a bit special. It has a nogent-style handle, a Sabatier Lion profile and it is a little flexible due to its thinness. Not sure if it is intended as a chef’s knife or a filleting knife.