how many chef knives do you own?

I have a few more then you, but I don't get rid of them because they make nice gifts for the kids, so they can have something for their kids or just something that will cut. Only bad thing is that when they need sharpening I get them back for that.
 
Checked out the Warther... very cool looking! And a steal at that price.

My fourth (IF I get one) will be a particular custom from a particular maker.
 
I have 2 magnets on the wall in my kitchen. Thirteen knives in total and only 5 are production.

Four would fall into the "chef" category with the balance being slicers and boners.
 
Very nice Hwang Jino! :thumbup:

Totally normal Capitalizedliving, nothing to worry about.
 
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I own four right now: a German chefs knife, a 9" gyuto (on loan to my girlfriend), a 7" gyuto, and a 9" kiritsuke.
I also have around 15 chef knives on my bench right now, and six of them are for me: a thin wabocho, a thick wabocho, a 10" French knife, an 8" French knife, an 8" gyuto, and a 9" gyuto.
This is the wrong place to ask if you have too many knives.

Chris
 
HwangJino said:
I'm a chef, but only have 4 and only use 3 for work.


And my yanagi, old picture
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Nice Konosuke Fujiyama knives! I love the Sakai style. Here are mine:
r0GJyd4.jpg


And this - should - be my last gyuto; handle forthcoming:
8tkasTV.jpg
 
CapitalizedLiving said:
Chris, you of all people have no excuse to have any production knives in your whole house.
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They are the only ones left from before I started making knives. They are my favorites and have no interest in selling them, just hang there to look at.
 
Very nice fritz! I almost bought their nakiri, but the gyuto works fine for me at the moment.

How do you like it?
 
HwangJino said:
Very nice fritz! I almost bought their nakiri, but the gyuto works fine for me at the moment.

How do you like it?
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That Nakiri is a custom I ordered through Keiichi Omae, who works with the same blacksmith for the Yusuke ginsanko line, of which this is a part. I think the best answer to how I like it will be in the form of a choil shot ;)

HWrPVdt.jpg
 
Depends on your definition. Cooking knives, I've got dozens. Worked as a chef

Proper chef knives (I.e. french knife or equivalent):
12" Global
10 Kasumi with Damascus steel
12" henkells 4 star
12" nameless trade knife (soft but with religious steel use is my go to.

And some Damascus santoku that I got years ago. The wood is ho wood with an animal horn ferule, other wise a mystery.

I also have a 12" F.Dick. That I bought just to say, "I have a 12 inch dick".

I'm sure cooking has something to do with the knife passion
 
its almost shameful for me to show my go to knifes.

image47.jpg

The Galloping Gourmet is a Japanese Stainless
The USI is a German Made Stainless
Cutco fits just right in my hand
and the one on top don't belong but that Henkel is the most used knife in the house
and has been for more then 20 years,
 
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