- May 1, 2012
- Reaction score
What is that LE? Looks awesome!!
You can always tear your bread ;-)I guess I would keep one of my gyutos (probably my KS), a petty, and my bread knife.
Are those of you that have listed three gyutos taking the thought experiment seriously? Do you not eat crusty bread? I know some people use a gyuto for this task, but I've never tried in part because I would be nervous and in part because there is no need with a serrated bread knife on hand.
That's exactly my thinking... 1. I don't eat so much bread and 2. There are other ways to separate it... (a more or less tough Gyuto works also fine when you know what you are doing...)You can always tear your bread ;-)
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
pics man, pics!Without overthinking and rationalizing usefulness (i.e. a suji, boner and petty might would be useful)—the three knives I'm most passionate about right now, that will do kitchen tasks exceptionally well, and beautiful to behold, are:
240 TF Denka Gyuto
225 Raquin KT Gyuto
240 Jiro Gyuto (#53)
If a tsunami was about to hit my apartment, those three would surely be tossed into my 'go bag.' A markedly different three from my answer back in January.
Actually, #3 should be my wife’s 10” Wüsthof classic ...so she doesn’t wreck the MM. ...and I pick it up once in a blue moon to split a chicken breastbone or chop nuts1. Kono MM Blue #2 240 -my favorite gyuto, mid size, mid weight but cuts almost like a laser.
2. Mac Chef Series 5.5” petty -almost disposable but can do about everything the gyuto can’t including trimming dirt covered veg, butchery, slicing duty...
3. The last knife would be my newest toy, so a Wat 180 nakiri at the moment
Thanks, that one of my favorites. At the Asian super market where I shop it's called Yu Choi. Looked this up: The term 'choy sum' means (and refers to) the tender inner heart of a young vegetable, while yu choy (meaning oil vegetable) refers to this plant in particular.Choi sum I believe.
OK, so I read the OP a little differently from everyone. It says what three would you not sell, not what three knife rotation would work best. So, of the knives I have, the ones that I've bonded with most have been:
270 Wat iron clad KU
240 Mazaki W2 Kasumi from JNS
If I had to live on three knives only? That's a toughie. Likely the KS, any decent paring knife (I have a Mac), and stainless Ginga 210 Petty).