I promised my GF a couple of days ago - on my 59th birthday - No More Knives !
Frankly we both collected far too many knives and scissors - but enough is enough - the hobby had got ridiculous and out of hand.
Recently I spent too much on razors, shaving gear, soap and fragrances - but that has to be finite, normal and acceptable ; so no more of those either.
This (top pic) is a 60`s - 70`s nine inch Japanese utility knife that caught my eye because it is unusual and well-made and is similar to two others but is much nicer IMHO.
It`s called a Centurion Miracle Worker - from Regent Stainless - Japan - and looks five or six decades old to me.
It can do bread, carving and slicing and maybe frozen food like the Tojiro in the 3rd pic down; depends on steel toughness not hardness.
It cuts like a dream and will not need sharpening in my lifetime - also notice the nicely sculpted rosewood handle; not an expensive knife but a reasonable one.
Commercial bakeries use a scalloped blade like those above but are crucially 0.4mm or 1/64th of an inch thick like on an Appalachian fiddle bow knife or bread slicing machine and make normal knives look like axes in comparison - they are lethally sharp and stay sharp for decades because they are so thin; I know because I own one from the seventies.Their blades are tensioned.
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