Your favorite kitchen knife

Konosuke HD2 wa-gyuto, a Blue #1 Nakiri, and a White #2 Usuba. Probably going to snag a yanagiba for Christmas.
 
Oddly enough i only have one sort of serious kitchen knife made by "JV" in germany from "Edelstahl"
I think i left my long thin Dexter at moms house
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I am fairly paranoid about rust and dirt on my knives
 
My favorite knife that I currently own is probably my Hattori 270mm "forum" suji. My favorite knife is this one in W2 or its cousin in 115W8.
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Not an uncommon preference. The current batch of 10 that have been sitting on my bench for way to0 long are AEB-L except for two small 115W8 blades which has a carbon content similar to Aogami #2 but with tungsten content closer to Aogami #1..
S.Alexander said:
I love carbon steels and they make great kitchen knives. However I'm sort of leaning towards stainless for my next run. (Maybe I'll throw in a forged aogami for myself).
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I see this has been moved to the kitchen knife subforum. I wish more people frequented this subforum...

Any other opinions of stainless vs carbon steel in the kitchen ?
 
My two semi-customs are ginsan-ko stainless. The top performers I've used are all shiro-ko carbon, as far as maximum achievable sharpness, but ginsan comes close enough, sharpens well and is hassle-free.

For carbon, it's never the hagane that's the problem, as far as bad reactivity -- it's the jigane. Monosteel lasers are no problem. That being said, I keep mine mostly free of patina and oiled with tsubaki when not in use.
 
currently it is my "Thin to win" nakiri clone mule. 4" x 1 1/2" x 1/32" O1 blade, hardened and tempered to Rc63-64 with a 5" walnut handle. slices like a laser, even fingernails(LOL)
scott
 
Can I hijack this thread a tiny bit, because I can't find the right thread?

I have a Chef's knife and paring knife; custom made, carbon steel. I know I'm not a genius at sharpening, I've probably sharpened my camp knives 10 times, my kitchen knives three/four times. But it seems like these knives are dull, dull, dull, after only a few uses. I know I'm not skilled enough to get them super sharp, and that takes experience. But can I open this up to tips? I know you guys have them.
 
matakeeset said:
Can I hijack this thread a tiny bit, because I can't find the right thread?.
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Only if you share pics of your knives ;)

What method of sharpening are you using? If you look around the "maintenance, tinkering, and embellishment" subforum there are some good threads on sharpening.
 
Using a Takeda daily and still learning. Have to say that I prefer this knife over Hiromoto.
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Dangerously said:
Is that tuna? My god it looks good. Spicy for me, thanks!
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Unfortunatly it's the cheap tuna, big eye. I WISH IT was blue fun tuna from Spain or japan..

However it's still better than what most sushi places here offer, nasty co2 treated yellow fin tuna.

I can make a hell of a spicy tuna handroll!
 
The two that see the most use are a HHH AEB-L 240mm and a Gishin Ginga 240mm gyuto. I also have an Ealy paring knife when I need a smaller blade.
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Lately it's been this:

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235mm blade. 52100 @RC62
Handle is black linen micarta with nickel bolts
3/32" at the spine, 0.005" behind the edge

- Chris
 
My first post....But this is my new favorite. Granton. Not the prettiest, but I can carve up a brisket or chop through a jungle.

 
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