what kind of knife do you have?

L

Ladeb

Joined
Nov 25, 2014
Messages
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i just signed up today and i'm very excited to be here. Glad to discuss about knife with you all. I was wondering what kind of knife you guys use in your everyday cooking. whatever knife you use the most often.For me, right now, i have an 8" shun classic chef's
 
Welcome to Bladeforums! Your question would probably be answered best by posting it in the Kitchen Cutlery & Tool sub forum found HERE
 
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Northwoods Knives: Blackwood XHP
 
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Sakai Ichimonji, Sakai Yusuke Shirogami, Sakai Yusuke Swedish Stainless Extra Harden, Konosuke Fujiyama, Shirogami, Zwilling Kramer.
 
How is that Northwoods XHP? The pricing for XHP is very good and the specs look good but how is the grind?
 
LamsonSharp Rosewood. Forged high-carbon stainless steel. The accompanying carving fork is one piece steel.
 
Yoshihiro Yanagi kasumi 300 mm
Konosuke gyuto Fuji 270 mm
Konosuke sujihiki fuji 270 mm
At home I use tojiro sujihiki stainless 270 mm
 
Tojiro DP 210mm Gyuto. I lust after Konosukes and Akifusas, but my cooking space and skills are both limited, so I can't really justify the expense.
 
Mine aren't as fancy as some others:
Henkles chefs knife
Global petty
Global pairing
Global Japanese chef
Zakuri nakiri

I do have a strong feeling after picking up the zakuri, that others will be replaced with carbon equivalents. That blue #1 takes a serious edge.
 
I've been using this Shun Kaji 8" chefs 4 or 5 days a week for the last 5 or so years.
The SG2 at 64hrc is fantastic. I also love how light the knife is.

 
My Warther gets used the most, followed buy the 4" Vic Parer, 10" Chinese cleaver, and the J.A. Henkels Professional bread knife. I also have many other knives, each one is specialized for a different job. From the 14" granton edge slicer for steamship rounds to the little oyster knife, using the proper tool is just good technique.
 
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