You can only keep 3 knives

Discussion in 'The Kitchen Knife' started by madelinez, Jan 8, 2020.

Help Support Kitchen Knife Forums by donating:

  1. Jan 29, 2020 #61

    childermass

    childermass

    childermass

    Supporting Member

    Joined:
    May 24, 2018
    Messages:
    677
    Location:
    Vienna, Austria
    Picture not working...
    IMG_5353.jpg
     
    Ryndunk likes this.
  2. Jan 29, 2020 #62

    Benuser

    Benuser

    Benuser

    Supporting Member

    Joined:
    May 3, 2011
    Messages:
    6,089
    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)
     
    jonnachang likes this.
  3. Jan 29, 2020 #63

    Danzo

    Danzo

    Danzo

    Supporting Member

    Joined:
    Feb 3, 2016
    Messages:
    958
    martell 240
    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.
     
  4. Jan 29, 2020 #64

    preizzo

    preizzo

    preizzo

    Senior Member

    Joined:
    Dec 15, 2013
    Messages:
    2,208
    Kato 270 gyuto
    Goldeband petty 180
    The9 honiyaki petty
     
    jonnachang and Edson Che like this.
  5. Jan 30, 2020 #65

    Edson Che

    Edson Che

    Edson Che

    Banned

    Joined:
    May 31, 2019
    Messages:
    290
    Location:
    Wv USA
    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 )
     
  6. Jan 30, 2020 #66

    Ryndunk

    Ryndunk

    Ryndunk

    Supporting Member

    Joined:
    Nov 9, 2017
    Messages:
    254
    Location:
    Ypsilanti, MI
    There is a surprising lack of pictures in this thread.
     
    milkbaby likes this.
  7. Jan 31, 2020 #67

    vitreous

    vitreous

    vitreous

    Well-Known Member

    Joined:
    Jul 24, 2019
    Messages:
    60
    Location:
    London
    Munetoshi butcher
    Catchside Gyuto
    Toyama Suji
     
  8. Feb 1, 2020 #68

    bahamaroot

    bahamaroot

    bahamaroot

    Senior Member

    Joined:
    Jan 14, 2013
    Messages:
    1,605
    If I could only keep 3 knives then I wouldn't have chose this hobby.
     
    milkbaby, DevinT and M1k3 like this.
  9. Feb 1, 2020 #69

    MowgFace

    MowgFace

    MowgFace

    Well-Known Member

    Joined:
    Mar 27, 2013
    Messages:
    286
    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

    -Mowgs
     
    Matt Zilliox, Panamapeet and Elliot like this.
  10. Feb 1, 2020 #70

    F-Flash

    F-Flash

    F-Flash

    Senior Member

    Joined:
    Sep 3, 2014
    Messages:
    634
    Mazaki ku gyuto 240
    Catcheside tall heel gyuto 235
    Itinomon petty 150
     
    thebradleycrew likes this.
  11. Feb 7, 2020 #71

    Briochy

    Briochy

    Briochy

    Well-Known Member

    Joined:
    Sep 29, 2019
    Messages:
    237
    Location:
    Australia
    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.
     
  12. Feb 7, 2020 #72

    Marcelo Amaral

    Marcelo Amaral

    Marcelo Amaral

    Senior Member

    Joined:
    Mar 21, 2014
    Messages:
    1,503
    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.
     
    RDalman likes this.
  13. Feb 7, 2020 #73

    Illyria

    Illyria

    Illyria

    Well-Known Member

    Joined:
    Sep 25, 2016
    Messages:
    101
    Self made 270mm 52100 suji
    Self made 210mm 52100 gyuto
    Shihan 180mm A2 nakiri

    Those would be my picks for a professional kitchen.
     
    Carl Kotte likes this.
  14. Feb 7, 2020 #74

    Barmoley

    Barmoley

    Barmoley

    Supporting Member

    Joined:
    Aug 13, 2016
    Messages:
    1,740
    Pictures, we need pictures:upsidedownspin:
     
  15. Feb 7, 2020 #75

    CiderBear

    CiderBear

    CiderBear

    Senior Member

    Joined:
    May 23, 2019
    Messages:
    891
    Location:
    United States
    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

    [​IMG]
     
  16. Feb 7, 2020 #76

    Marcelo Amaral

    Marcelo Amaral

    Marcelo Amaral

    Senior Member

    Joined:
    Mar 21, 2014
    Messages:
    1,503
    Not a great picture, but these blades are awesome!


    IMG_5471s1.jpg
     
    Hoshisumo, tgfencer, IsoJ and 5 others like this.
  17. Feb 7, 2020 #77

    Barmoley

    Barmoley

    Barmoley

    Supporting Member

    Joined:
    Aug 13, 2016
    Messages:
    1,740
    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.
     
  18. Feb 8, 2020 #78

    RDalman

    RDalman

    RDalman

    Senior Member

    Joined:
    Mar 30, 2015
    Messages:
    1,491
    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.
     
    thebradleycrew, tgfencer and DevinT like this.
  19. Feb 8, 2020 #79

    madelinez

    madelinez

    madelinez

    Senior Member

    Joined:
    Jun 6, 2018
    Messages:
    396
    What a unique catcheside, I didn't even realise he made lasers.
     
  20. Feb 8, 2020 #80

    Marcelo Amaral

    Marcelo Amaral

    Marcelo Amaral

    Senior Member

    Joined:
    Mar 21, 2014
    Messages:
    1,503
    It cuts really well. My choice for small onions.
     
  21. Feb 8, 2020 #81

    Marcelo Amaral

    Marcelo Amaral

    Marcelo Amaral

    Senior Member

    Joined:
    Mar 21, 2014
    Messages:
    1,503
    Thank you for doing this one to me, Dalman. I love it!
     
    RDalman likes this.
  22. Feb 10, 2020 #82

    sofarfrome

    sofarfrome

    sofarfrome

    New Member

    Joined:
    Jan 27, 2020
    Messages:
    3
    Location:
    NYS
    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.
     
  23. Feb 10, 2020 #83

    Dave Kinogie

    Dave Kinogie

    Dave Kinogie

    Well-Known Member

    Joined:
    Dec 29, 2013
    Messages:
    272
    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.
     
  24. Feb 10, 2020 #84

    thebradleycrew

    thebradleycrew

    thebradleycrew

    Supporting Member

    Joined:
    Jan 9, 2019
    Messages:
    866
    Location:
    Portland, OR
    THESE THREE - WHOA. Really nice choices. If you decide to move to two and sell one of these - lemme know!
     
  25. Feb 10, 2020 #85

    Chuckles

    Chuckles

    Chuckles

    Supporting Member

    Joined:
    Aug 20, 2012
    Messages:
    1,920
    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.
     
    sofarfrome likes this.
  26. Feb 11, 2020 #86

    KO88

    KO88

    KO88

    Well-Known Member

    Joined:
    Apr 23, 2019
    Messages:
    57
    Location:
    Praha
    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. E79CD2A2-C3E6-4C34-9539-D1A820B4E36C.jpeg
     
    jonnachang and MrHiggins like this.
  27. Feb 11, 2020 #87

    MrHiggins

    MrHiggins

    MrHiggins

    Senior Member

    Joined:
    Dec 29, 2017
    Messages:
    628
    Location:
    Barefoot and in the kitchen
    Good call on the Toyama 270. Probably my favorite knife in my kit.
     
  28. Feb 11, 2020 #88

    ma_sha1

    ma_sha1

    ma_sha1

    Senior Member

    Joined:
    Nov 22, 2019
    Messages:
    331
    Location:
    CT
    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.
     
  29. Feb 12, 2020 #89

    panda

    panda

    panda

    O.G. Supporting Member

    Joined:
    Dec 3, 2012
    Messages:
    7,129
    Location:
    south florida
    60mm tall holy crap
     
  30. Feb 12, 2020 #90

    Eloh

    Eloh

    Eloh

    Well-Known Member

    Joined:
    Dec 20, 2015
    Messages:
    290
    Probably the following three atm, but i really want to keep one of my vintage german carbon chef knives too :D
    [​IMG]
    Wunderer 180mm Petty in 1.3505 (52100 analogue)
    LE 240x50mm Workhorse in 1.2519
    Antzenberger 260x62mm in 125SC
     
    Barmoley, IsoJ and jonnachang like this.

Draft saved Draft deleted

Share This Page

Group Builder