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What's your favorite knife?

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jgraeff

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Just curious what some of the forums members here favor in their collections.

Id have to say either my Kono HD gyuto or my Misono ux10 suji

Since i started buying knives i seem to always want more!!
 

JohnnyChance

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270mm Shigefusa Kasumi Gyuto. Easily my best performer (for now). Just makes it a joy to use.

I also still have a soft spot for my DT ITK 270mm gyuto. Probably my most comfortable knife, and it is the only stainless gyuto I have in my work kit currently, performs great but isn't super thin (still sturdy). Basically it is my beater at work that I don't have to worry about rusting or chipping or bending. I appreciate it being a workhorse I don't have to baby.
 

Wagstaff

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Favorite knife which I own is a Gesshin Ginga 210mm petty. But it's clearly "the best" knife I own.... it's not the most used. Then it's a tough call, but probably (so far) my 10" Sab Nogent chef's knife. I wreck the patina a bit too often (don't ask) and cut too many corrosive things to use it *all* the time, but it's my most used knife, still.
 

Delbert Ealy

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The one I just finished :viking:
(sorry my filter is off today)
Del
 

riverie

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any single bevel knife from watanabe..... wa-suji hiro-AS with Dave's thinning and etched also becoming my favorite slicer now.
 

El Pescador

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Guy Fieri Knuckle Sandwich...changed my life.
 

echerub

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Ooo... narrowing it down to just one favorite is hard. But maybe I can narrow it down to 3. DT ITK cleaver, Suisin Densho kiritsuke, Konosuke Fujiyama white 240 gyuto.

Each is so different from the other that I don`t want to have to choose between them!
 

tk59

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"Rottman" 210 suji in Niolox. I don't do volume work with it but I use it very often. It makes me smile every time.
 

TamanegiKin

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At the moment my favorite is my 270 suisin inox honyaki wa gyuto.
Sometimes I feel like I take this knife for granted, I won't use it for a day or two and then when I use it again I'm reminded of how good it is. This knife has a very unique feel to it compared to my others.
Not sure if It's the steel or the handle or both but it feels solid.
There's a lot of feedback, kinda like pumping your car tires up to 50 psi
 

kalaeb

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It changes often, currently my favorite is my 270 Kikuichi carbon suji, followed closely by a 10" old hickory. Ghetto, I know! Nothing exotic, sorry.
 

sachem allison

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my favorites would be my Hiromoto HC240 and my PreWW1 10" Sabatier Nogent chef knife. I love them both even though I have been neglecting the Sabatier for a while.
 

wenus2

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followed closely by a 10" old hickory.
LOL, I love that knife too! Mine's an 8" Ontario in french chef pattern, about 50 yrs old I think. It's a bargain at 5x its ebay price price of ~$10.

My Butchihiki is the knife you would have to pry from my cold dead hands though.
 

UglyJoe

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My current favorite is my Mizuno 270 blue 2 gyuto. Followed closely by my white 2 Yoshihiro deba.
 

deanb

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In first place for me is the Bob Kramer 9" chef's knife. Three way tie for second place; 270 Suisin Inox Honyaki Wa gyuto, 210 Suisin Inox Honyaki Wa petty, and the 10" Kramer Zwilling chef's knife. Very close to a 4 way tie for first.
 

NO ChoP!

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Although, not nearly my most used (which goes to my takeda and kono gyutos), I really love to slice things with my octagon handled 300mm Moritaka yanagi, and am happy every time an opportunity arises.
 

mattrud

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270mm Shigefusa Kasumi Gyuto. Easily my best performer (for now). Just makes it a joy to use.

I also still have a soft spot for my DT ITK 270mm gyuto. Probably my most comfortable knife, and it is the only stainless gyuto I have in my work kit currently, performs great but isn't super thin (still sturdy). Basically it is my beater at work that I don't have to worry about rusting or chipping or bending. I appreciate it being a workhorse I don't have to baby.
that jumped to the top of your list real quick didn't it. can't say I blame you.
 

mattrud

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This is really tuff for me to give a single answer on. My most beloved is my Kramer. It is basically my dream knife.

I would say my favorites/most used are my shigefusa kasumi 240mm gyuto and Konosuke fujiyama white #1 gyuto.

After that I am really digging my new heiji 240mm suji semi-stainless from Jon, I am digging it a lot in fact.

if I was still working the line everyday it would be my dt itk 240mm aeb-l.
 

jgraeff

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This is really tuff for me to give a single answer on. My most beloved is my Kramer. It is basically my dream knife.

I would say my favorites/most used are my shigefusa kasumi 240mm gyuto and Konosuke fujiyama white #1 gyuto.

After that I am really digging my new heiji 240mm suji semi-stainless from Jon, I am digging it a lot in fact.

if I was still working the line everyday it would be my dt itk 240mm aeb-l.

Really a gyuto for your line knife? seems a bit large but then again I'm use to small tight kitchens ha. I also got a question what does "heji" actually mean i see it all over the place with different brands is it one brand or does it have a japanaese meaning behind it? just curious
 

tk59

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Nakaya Heiji is a Japanese knife maker. I think he has a son or two that help him out. You normally hear about two lines of knives he makes: stainless clad skd and iron clad swedish (a la Iwasaki/Shigefusa). In the U.S., we get them from Jon, for the most part.
 

WildBoar

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Pierre Rodrigue 300 mm suji. I don't use it very often, but it is always a joy when I do.
 

mattrud

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Really a gyuto for your line knife? seems a bit large but then again I'm use to small tight kitchens ha. I also got a question what does "heji" actually mean i see it all over the place with different brands is it one brand or does it have a japanaese meaning behind it? just curious
I do not use a chefs knife on the line, just for prep. A 240mm suji has been my line knife for years provided I have the space on the station.
 

oivind_dahle

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My favorite knife will always be the one I dont have :) And thats why I keep on buying knives I really dont need :S
 

WiscoNole

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Masamoto KS 240 gyuto

Amazing feel, profile, and geometry.

It'll probably be the first knife I get a fancypants handle for.
 

Benuser

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My Fujiwara FKH 270mm sujihiki because of its great simplicity and (if I may say so) deadly efficiency.
 

apicius9

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For some reason I really like my Watanabe garasuki, but I don't use it enough. Other than that, my Carter funayuki.

Stefan
 
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