DitmasPork
Senior Member
Curious to know what knives are stalwarts in other peoples' kits.
My taste in knives have evolved over the past few years. I'm finding that my preferences are gyutos with a bit of heft to themgood all around knives that're not too delicate. Since I don't do a lot of finesse work, lasers haven't made it into the rotation.
240s the most comfortable length for me, the three gyutos that're currently seeing the most action for me are the Mazaki, Lefty Marko, and Kato WH, all carbons.
Knife preferences are subjective, based on what works for me, shaped by personal aesthetic taste and what I can affordwould love to have a Bill Burke, but way out of my price range. There are a couple of highly revered knives that I've just not clicked withone was a 240 semi-stainless older batch Gengetsu, wonderfully crafted gyuto, but just not me, ended up doing a trade with it; the other is a 240 Konosuke Fujiyama, that's beautiful, but has been a drawer queen.
The Maz, Marko and Kato have been fulfilling my current needs. For travel I'll be grabbing the Tanaka Ginsan I just acquired.
For sashimi/sushi I've been using either my lone Yanagiba, 270 lefty Shigafusa or the Markoor occasionally the 270 lefty Masahiro carbon sujihiki (not pictured).
Passengers in my minimalist five slot knife roll are usually two gyutos and two pettysalong with vegetable peeler, two Kunzs spoons, lefty spatula.
My taste in knives have evolved over the past few years. I'm finding that my preferences are gyutos with a bit of heft to themgood all around knives that're not too delicate. Since I don't do a lot of finesse work, lasers haven't made it into the rotation.
240s the most comfortable length for me, the three gyutos that're currently seeing the most action for me are the Mazaki, Lefty Marko, and Kato WH, all carbons.
Knife preferences are subjective, based on what works for me, shaped by personal aesthetic taste and what I can affordwould love to have a Bill Burke, but way out of my price range. There are a couple of highly revered knives that I've just not clicked withone was a 240 semi-stainless older batch Gengetsu, wonderfully crafted gyuto, but just not me, ended up doing a trade with it; the other is a 240 Konosuke Fujiyama, that's beautiful, but has been a drawer queen.
The Maz, Marko and Kato have been fulfilling my current needs. For travel I'll be grabbing the Tanaka Ginsan I just acquired.
For sashimi/sushi I've been using either my lone Yanagiba, 270 lefty Shigafusa or the Markoor occasionally the 270 lefty Masahiro carbon sujihiki (not pictured).
Passengers in my minimalist five slot knife roll are usually two gyutos and two pettysalong with vegetable peeler, two Kunzs spoons, lefty spatula.
lus1:
