Your favorite knife?

[Ryansknives]

What is your favorite kitchen knife? Ok fine favorite two!

I have 6 chef knives. But my go to chef knife is a Zwilling Pro 7 inch. My wife uses the other 5. I keep 2-3 of them in the kitchen and the others hidden away. So when she says hey babe I need a sharp knife I swap them out. Instead of hey babe all 5 of these need sharpened. Keeps me from having to go try to quickly sharpen a knife.

My real go to kitchen knife is my pairing knife. I do not know the brand got it from Walmart. It’s actually a decent knife. I say it’s my real go it because I do all kinds of kitchen tasks from opening packages to trimming fat, cutting up garnish. I used it yesterday to quarter up a whole chicken.

If I had to pick only one it would be the Zwilling.

 

[KnifeRep]

Our paring knives get the most use, but I wouldn't call them my favorites...

These two are currently my favorite kitchen knives in our block,

* F. Dick 1778-Series 9.5" Chefs Knife, Double X VG 12 carbon steel core

* Yoshikane 135mm Wa-Petty, SLD Suminagashi steel

 

[Ryansknives]

Ya those are nice knives!

 

[jc57]

Of the various kitchen knives I own, this is the one I use most of the time:

Shun Classic 7" Asian Chef's knife. I just like it. Cuts like a dream, handles really well. I have bigger knives, smaller knives, more expensive, and less expensive, but this is the one I grab most of the time.

https://shun.kaiusaltd.com/knives/knife/classic-asian-chefs-knife

My second favorite is its sibling, the Classic Nakiri:

https://shun.kaiusaltd.com/knives/knife/classic-nakiri

 

[Chuck4480]

https://www.macknife.com/collection...onal-series-8-chefs-knife-with-dimples-mth-80

 

[timos-]

my favorite two currently are a petty I got from @samuraistuart and a smallish gyuto from @Brock Cutlery

 

[Hickory n steel]

I'm not much of a cook, but I don't need much more than this in my kitchen.

 

[bludog2]

Victorinox red parer - serrated, without a doubt. $5 knife, sharp and stays sharp for a long time, throw it away and get a new one every couple of years. No lie.

 

[Chefget]

Probably this

View attachment 1270661

 

[tomsch]

My favorite right now is a Gisshin Ginga 240mm White #2 that I picked up a couple years ago from Jon at Japanese Knife Imports. The grind is very thin and just flies through food even when it's not super sharp.

 

[hamstur]

Kurosaki SRS13 turquoise and Miyabi SG2 Birchwood. Both 210mm/8" gyuto but very different profile and feel, so can practically tackle anything between them

 

[woodyosb]

tojiro DP 210 Gyuto

 

[Phil Indablanc]

I am going to cheat and list 3 favorites. My Erickson custom is a work of art and a joy to use. My Bradford Cutlery M390 chef's knife is a workhorse and a great design. The Kikuichi GS Series is an overall great knife.

 

[GABaus]

I haven't had access to top of the line kitchen knives, but my two favorite knives I use in the kitchen would probably be a bright purple santoku and my Opinel #8 I could get by just fine with these two knives dousnt mean I won't make a kitchen knife the next couple of months though.

 

[Atish Chhagan]

Our Favourite in our house is a paring knife with fine serrations from Solingen Germany, these never gets dull, they always stay sharp, multi purpose; meat, veggies, fruits, “boxes” etc a true workhorse that will last you a lifetime guaranteed. And only $2 They are better than the fixwell and victorinox

 

[afishhunter]

Old Hickory's carbon steel.

 

[high desert]

Cutco 10" chefs knife and victornox paring knife.

 

[tomsch]

Mine is a Gisshin Ginga 240mm Wa-Gyuto in white #2 steel. Even when it's not super sharp it still will slice soft tomatoes like crazy.

 

[Pegasus Leaders]

Bulat steel knives for the kitchen

 

[Peregrin]

A small Santoku and a paring knife. These were put together and finished by Vince, @VCM3 , from 440C blades and Rosewood he got from Tony Bose.