The knives are awesome, but your picture is giving me anxiety man…hope you have already moved them to a safer place…
You can only keep 3 knives
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DitmasPork
Senior Member
Shihan is 52100 monosteel; cooking chopsticks measure 12 5/8 inches, wood, red thread wrapping for handle.
DitmasPork
Senior Member
No worries if they fall, appears that the landing would be nothing more than soft leaves and soil. Stellar knives.
My laziness in maintaining my back yard has its perks I guess
aporigine
The slow blade penetrates the winter squash
As someone upstream observed: not an easy exercise.
I would have to leave a lot of utility on the table. No bread knife, and no single-bevel fish slicers. The breads I favor are soft, and I have been in the habit of using a nonserrated slicer for them.
I use a Henckels beater for pizza. I wonder if a pizza wheel is exempt from the restriction.
Kuwahara tall petty 115 white 1
Birgersson gyutino 170
Sakai Kikumori So-Ten gyuto 240
(Were I to relocate to a humid/coastal environment, here are my stainless three:
Vic parer 3”
Shibata Koutetsu ko-bunka 135
Shibata Kashima gyuto 240)
I would have to leave a lot of utility on the table. No bread knife, and no single-bevel fish slicers. The breads I favor are soft, and I have been in the habit of using a nonserrated slicer for them.
I use a Henckels beater for pizza. I wonder if a pizza wheel is exempt from the restriction.
Kuwahara tall petty 115 white 1
Birgersson gyutino 170
Sakai Kikumori So-Ten gyuto 240
(Were I to relocate to a humid/coastal environment, here are my stainless three:
Vic parer 3”
Shibata Koutetsu ko-bunka 135
Shibata Kashima gyuto 240)
l would have kept my miz honyaki if it wasn't sakai length and actual 240 edge
Good thread to revive and tough choice.
Literally can only use three knives lineup:
Zakuri 150 sabaki, Shihan 220 AEB-L, Tojiro bread knife. If I was actually in this nightmarish existence, I would definitely beg Shihan for an AEB-L petty/boning type custom to replace the Zakuri.
Well-rounded performance-based lineup (assuming I have access to a couple cheap beaters for bread, butchery, etc):
Shihan 220 AEB-L, Eddworks 195 52100 nakiri, Wat ironclad 270.
"What I would miss most" lineup:
Kippington 245 AEB-L workpony, Kono MM 230, Goldeband 240 1.2519 dammy.
Literally can only use three knives lineup:
Zakuri 150 sabaki, Shihan 220 AEB-L, Tojiro bread knife. If I was actually in this nightmarish existence, I would definitely beg Shihan for an AEB-L petty/boning type custom to replace the Zakuri.
Well-rounded performance-based lineup (assuming I have access to a couple cheap beaters for bread, butchery, etc):
Shihan 220 AEB-L, Eddworks 195 52100 nakiri, Wat ironclad 270.
"What I would miss most" lineup:
Kippington 245 AEB-L workpony, Kono MM 230, Goldeband 240 1.2519 dammy.
ModRQC
Just shutup n' grabbit!
If you read his answer carefully, he specifically said the challenge was to suppose you had three knives only. To made do with. Forever - at least as types if not the knife itself. To answer your question AFAIK back then I think he had well over 100 J-knives. He had like bought 20 different TF (even different lengthts of Guytos in both Mabs and Denka) on top of a lot of other stuff. Let’s make it 200+.
If I was to keep and make do with only three my answer would look like his. It’s not three favorite knives it’s three to do everything with.
Depending on how pedantic we are being about "knife"
ShiHan A2 246x58
Okahide sabaki 140 ish
Toadfish pro oyster knife
Otherwise I'll sub in an AEB-L Eddworks 250 and Okubo 180 nakiri
ShiHan A2 246x58
Okahide sabaki 140 ish
Toadfish pro oyster knife
Otherwise I'll sub in an AEB-L Eddworks 250 and Okubo 180 nakiri
HolyDiverScallop
Not too smart, but at least I’m ugly.
Geesh.
Hm.
Birgersson k-tip gyuto
HSC/// 52100/wrought gyuto
Harner Paring Knife
Hm.
Birgersson k-tip gyuto
HSC/// 52100/wrought gyuto
Harner Paring Knife
260mm Kamon gyuto
235mm Eddworks AEB-L gyuto
150mm Shigeki TanakaGundam ginsan petty
I feel like ginsan to Gundam is an autocorrect win, rather than autocorrect fail.
235mm Eddworks AEB-L gyuto
150mm Shigeki Tanaka
I feel like ginsan to Gundam is an autocorrect win, rather than autocorrect fail.
Michael Fuhrmann
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Takamura SG2 135mm petty, Hado Ginsan Santoku, Hado b1d 210mm
No … things have definitely changed up a bit.
The stainless Victorinox chef’s knife still holds a permanent place in my kitchen but it’s no longer in the top three in terms of usage. It’s been replaced with a 185mm gyuto by Bjorn Birgerrsson. The Kikuichi Hankotsu still holds a favoured place and the Victorinox steak knife has been relegated to steaks exclusively. Here’s a pic of my top three at the moment.
Top is a Newham paring, middle is my favourite Kikuichi Hankotsu and bottom is my “if I could only have one knife” BB gyuto. All are used repeatedly every day, but to be sure I have many more knives that are used regularly and fall into “favourites” category.
I'd have to go with these three. I bake a lot of bread, so I have to include the bread knife. If I didn't, I'd replace it with my Matsubara bunka.
What are these.
Birgersson Gyuto 240mm, Tojiro bread knife, Mazaki White #2 Petty 180mm
That rainbow sword is impressive.
DitmasPork
Senior Member
My mom’s Top Three kitchen knives—petty, gyuto, suji, circa 60s. These 3 beauties by a maker needing no introduction. I’m especially impressed by the innate beauty of the live edge handle on the chef’s knife.
what happens when you sharpen into the hole on the slicer? it becomes a bread knife?
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What do you mean?
there's so much metal removed from 60 years of sharpening that the hang holes are rather close to the edge
(i was also trying to be funny, but alas)
Always enjoy seeing what you’re reaching for. Such a collection over there
Do you remember where you snagged that hankotsu? I watched Hida Tool for a long time waiting for a restock and their direct website is out of stock as well. Not having one feels like a miss in my butchering kit for hunting season!
Hope you’re doing well!
That looks a lot like my BB short gyuto (except handle on mine is masur birch) - that is also my favourite knife since I got it. Definitely also my "if I could have only one", no contest.
DitmasPork
Senior Member
Excellent food release on this tip.
To give you an idea of how much I like Will Newham as a maker and the gyuto and Hankotsu I pictured here is a couple of pics of a commission of knives that Newham made for me and recently entered in the DCI.
Wow, did you buy that awesome carving set from last year as well?
Yup!
We
We need to see a family photo when you can!
My entry, if I had to keep only three:
Ashi, Herder, Mac
Ashi, Herder, Mac
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That’s the plan!
