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Discussion in 'The Kitchen Knife' started by madelinez, Jan 8, 2020.
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Rationally: a beast: Suien VC 240 blue#2 gyuto
My thinnest one: Herder 1922 C75 tranchelard
A stainless one: Misono 440 180mm 'slicer' (a long petty in fact)
a cleaver - currently gesshin stainless
goofy little tadafusa 105 - dumb little knife that's teeny and useful. have butchered chickens and other light boning tasks with this.
should do it, but variety is the spice of life right? I never want to have to play this game for real.
Kato 270 gyuto
Goldeband petty 180
The9 honiyaki petty
Watanabe Yanagi Kasumi 300mm
Jikko k tip gyuto 270mm from Kns
Masakage Mizu sujihiki 270 mm ( not the best one I got , but the first one very enjoy on it )
There is a surprising lack of pictures in this thread.
If I could only keep 3 knives then I wouldn't have chose this hobby.
Lol ok we get it. You don’t want to play the game. So much so, that you have posted twice in this thread just to let us know.
240 Gengetsu W#2
210 Ginga Stainless
150 Shigeki Tanaka Petty Ginsanko
Mazaki ku gyuto 240
Catcheside tall heel gyuto 235
Itinomon petty 150
I think I might have just found the one so I'll make my decision now.
1. Yoshikane SLD dammy Wa-Gyuto 240mm - Best midweight/laser knife I've tried so far. Performs identically with the white #2 version, but a bit longer and taller. It will go through anything effortlessly. This knife is for 95% of the tasks
2. Takamura R2 petty - for lazy jobs and silverskin removing
3. A bone cleaver of any kind
Anything these three can't do? I don't think so, but I'm just a home cook.
Can't we have just 30 knives?
Dalman integral 1.2562 240mm gyuto
Mario Ingoglia 240x60mm W2 honyaki gyuto
Catcheside laser sc125 honyaki gyuto
Mario is the beefier of the three, Dalman in the middle and Catcheside, the laser.
Self made 270mm 52100 suji
Self made 210mm 52100 gyuto
Shihan 180mm A2 nakiri
Those would be my picks for a professional kitchen.
Pictures, we need pictures
1. 240mm Wat gyuto (ya'll seen how it cuts)
2. 180mm Heiji nakiri (again, ya'll seen how it cuts)
3. 225mm Kochi V2: This one is a bit sentimental. I got it for a great deal from @toddnmd a couple months back. Then Todd wanted to buy it back. I couldn't sell it then, but promised him if I do want to sell it, I would ask him first. Then the building fire, I need money, yada yada, I asked Todd if he wants to buy it back then. Then I agonized about it - there's no way I would sell it back to him for more than I bought from him, but even if I sold it at that price, with PP fees & whatnot, the money I'd actually get back from the sale would be too little to justify letting go this knife. Also, this knife's food release is unlike any other - this is after cutting a sausage of sticky pasteis de nata dough
Not a great picture, but these blades are awesome!
Those are great, thank you. I don't think I've ever seen Dalman integral before and in 1.2562 no less. Also, Cacheside in this configuration is new to me too. All excellent.
It's forgewelded on wrought iron for the bolster. I attempted three and none turned perfect but this one was the best, the others scrapped.
What a unique catcheside, I didn't even realise he made lasers.
It cuts really well. My choice for small onions.
Thank you for doing this one to me, Dalman. I love it!
Can you share some insight into Martell knives? I am interested in purchasing a 160mm Petty but do not know much about them other than they look amazing.
I'd probably go with my 225mm Kochi Gyuto, 180mm Shig Kurouchi Nakiri with custom handle and thinning and my 150mm Kochi Petty.
Honorable mention to my 240 HVB 52100 Gyuto, which I've only used twice so far, but is an absolute beast of a workhorse with impeccable F&F, but I just still reach for that Kochi cause I always reach for a slightly shorter and lighter blade.
THESE THREE - WHOA. Really nice choices. If you decide to move to two and sell one of these - lemme know!
There is no one specific cutting task that Martell knives are the best at. They are just way above average at everything. Really fun knives that transition from task to task and technique to technique seamlessly. His western handles are amazing.
I have knives that I use for big volume projects in a professional environment and some that I favor for small meals at home. My Martell gyuto is the one I have that I am happy to use across the board. When I have done stages or black box tastings it is the knife I have wanted on my board.
I borrowed a gyuto early on which led right to borrowing another until I got one off BST. This I kept until my turn came up for one straight from Dave. I have made sure that I haven’t been without one since the very first day I held one.
For me it would be those 3. Toyama 270 carbon clad for heavy duty (that thing is beast) and for slicing. Need to show some love to Takeda (NAS but goodone ) and as petty/butcher my BB.
Good call on the Toyama 270. Probably my favorite knife in my kit.
My current top 3 keepers:
1. TF Maboroshi 210 with Karelian Birchwood custom handle. Thinned left face, 46 mm tall, 213mm long with convex WH grind & weigh slight hefty just under 200g. My first knife to reach for most tasks.
2. Kurosaki AS Fujin 180 Gyuto. It’s still my fav. beauty queen & it cuts well while the Fujin helps with food release. Fujin is under appreciated in KKF IMHO, yet it’s always out of stock everywhere. I’d like to buy another one in 210. If anyone has one willing to part with, please pm me.
3. Toyama 210, a cut above most if not all others although a bit boring looking & potato slices do stick to it. However, I need to keep at least one as performance bench mark to judge new arriving knives.
60mm tall holy crap
Probably the following three atm, but i really want to keep one of my vintage german carbon chef knives too
Wunderer 180mm Petty in 1.3505 (52100 analogue)
LE 240x50mm Workhorse in 1.2519
Antzenberger 260x62mm in 125SC
Separate names with a comma.