What do you use in the kitchen?

[mqqn]

I use my JK modified wharncliffe, Galley Wag and Cutlass the most.

Best

mqqn

 

[KYenglish]

anyone have anothery experience with thwarting ethan Becker + esee colaboration?

 

[Mack]

anyone have anothery experience with thwarting ethan Becker + esee colaboration?

I use a Becker BK-5 and Joy of Cooking, does that count?

 

[KYenglish]

works for me

 

[Ta2warrior]

Well, I cook for a living so my kit is a bit...involved! All of my knives are Japanese except one, a Richmond Ultimatum in M390 steel. I have a knife case for work that holds ten blades. I rotate which ones I carry but I generally keep these:

Tojiro DP Gokujo- this is a Japanese rendering of the common American curved boning knife, in VG-10 steel.
Kagayaki CarboNext 300mm sujihiki- Tool steel suji, 300mm long. I keep it razor sharp and use it mostly for carving meats like prime or cutting steaks.
Tojiro DP 240mm Western Deba- A WD is similar to a gyuto/chef's knife but over twice as thick. It's make to go thru stuff like chicken leg bones without chipping. A real beast of a blade, VG-10.
Kagayaki CarboNext 240mm Gyuto- A gyuto is the Japanese equivalent to a chef's knife. Tool steel, semi-stainless.
Tojiro DP 270mm Bread knife- There really is not Japanese version of a bread knife, but this is made for CKtG. Mine is actually the prototype, sent to me for evaluation prior to production.
Akifusa 240mm Gyuto- This is a gyuto with a very, very flat profile. The hagane is SRS-15, a very, very strong & hard powdered steel. RC 65 or so.
Nubatam 240mm Ryoba - This is the only "expensive" knife I have. It's about $830 right now. The hagane is "Black Steel" and was handmade in Japan. Prior to being sent to me it was sharpened by a sword polisher and my name was engraved in kanji. The edge is spectacular and edge retention is amazing.
Richmond Ultimatum 240mm Gyuto - Manufactured by Lamson & Goodnow, this one is made from Bohler M390 MicroClean steel. It's like something from outer space! I used it 10 hours a day at work for three weeks and it would still shave. I $hit you not! I have never seen anything like it in terms of edge retention. It's a Wa handled knife patterned on the Masamoto KS.
Moritaka KS, 250mm Gyuto- Handmade by Moritaka-san in Japan, this is another Wa handled Masamoto KS clone. It's executed in Hitachi Aogami Super high carbon steel. The edge it takes is really super, with good edge retention.
Tanaka 160mm Nakiri- A nakiri is a vegetable knife with a flat edge and a basically-square end. Mine was handmade from Hitachi Blue #2 and is Wa handled. Sadly, Tanaka-san passed away about a year ago but his son still makes knives.

I have another one on the way, a Konosuke wa-gyuto 240mm in Hitachi White #2. This should take a very, very keen edge. Generally white doesn't hold an edge as well as Blue/Aoko but it arguably gets just slightly sharper.

As much as I've got wrappen up in knives, I've got even more sunk into sharpening stuff. Right now in addition to my Kalamazoo grinder I have maybe 45-50 Japanese synthetic water stones and 13 Japanese natural stones.

Very very awesome! Though I'm not a professional chef, I accumulate kitchen blades as well.
I also have the Akifusa.. the SRS-15 is impressive!

 

[1066vik]

anyone have anothery experience with thwarting ethan Becker + esee colaboration?

I suspect you missed this:

I picked up a set of the ESEE-Becker kitchen knives a few months back and love them.
for paring knives, my favorites are the victorinox 4" or the Opinel paring knife (both under $10)
prior to getting the E-Bs, we were using a mixed bag: 6" wusthof chef, Ikea veggie knife, 7" chicago santoku w/grantons, serrated "wonder knife" for bread, a low end laminated japan santoku, the vic parer, a Rada paring knife, etc...