Your most useful kitchen knife?!

B

buendia

Joined
Apr 12, 2005
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83
My most useful is 9'' Tramontina chef's knife - thin blade, good veggie cutter, but steel could be better; and I have 1 ft long, custom made thick bladed D2 steel replica of an ancient, probably Kelt skinning knife, made by Czech guy Petr Dohnal - http://www.dohnalknives.com/ - wonderful knife - perfect for meat (http://i18.photobucket.com/albums/b102/georgix/BLADE/000aaa-1.jpg).
I have some parers by Flint Vanadium and lovely Forgecraft's high carbon slicing - carving knife I bought in Colorado thriftstores.

I have also a cleaver, but no use in couple of years...

For trout I use my Spyderco Centofante 3.

I want to buy some Japanese 63 -65 HRC knife - but which one???
 
Sorry to jump in here on the post but yes that knife you asked about is a good one, however, the website linked missed a few things.


It says damascus and its not. The center layer of still is vg-10 with the outer layers being 420j steel. The back of the blade is prolly sitting around 65 rc but the blade is mostly likely around 59-60. As long as your diamond/ceramic steel is harder then that youre in good shape and will love this knife.

Kai is owned by kershaw knives so theyre gonna have some good product. Check out the Ken onion designs though theyre are my favorite.

Side note: The knife I keep going back to when I need a good kitchen knife is still my Kershaw Dm0500.
 
so far its been a smith & wesson swat folder sharpened at 15 degrees. It is the dedicated meal prep knife. Holds an edge way better than any of my kitchen knives.
 
Global G-4 Japanese Chef's Knife. Ergonomically my favorite knife. I can cut for hours and often do when preparing dinner. I have a bunch of kitchen knives(Wustoff, Kershaw, Boker), but this one always ends up in my hands. I can even use it as a filet knife because of the thin blade. I use it all the time to remove skin from salmon, redfish, trout... and it works better than most other blades.

The advantages I have seen with the global is the thinness of the blade and great edgeholding even at the factory sharpened 12 degrees per side. These attributes make it my best cutting kitchen knife by quite a margin. It is also perfectly balanced and feels perfect in my hands. I would have liked to have a Shun, but did not want to spend the money. I'm very happy with this knife.
 
I like this 5.9" Ittosai Stain-Resistant Layered Steel Petty http://www.korin.com/product.php?pi...0 &PHPSESSID=8cf05d6107372dc811d8c488b4ac0b76 --- does anybody have any better picture of Ittosai knives? How thick is the blade in this Petty? >>> I like also Kansui Ink Pattern Small Slicing Knife - Suminagashi Petit Gyuto Hocho - 6 in. -- http://www.epicureanedge.com/shopexd.asp?id=331&photo=1&size=b&websess=48060429046061 and also KAI 6" Utility Knife -- http://www.agrussell.com/knives/by_purpose/cooking/kai_6_utility_knife.html - does it have Shun logo from the other side of the blade?

Now, I have quite a dillema - I like them all, but I have to choose only one. I like thinnes of the blade of Kai and Kansui...
 
CMSpeedy said:
Global G-4 Japanese Chef's Knife. Ergonomically my favorite knife. I can cut for hours and often do when preparing dinner. I have a bunch of kitchen knives(Wustoff, Kershaw, Boker), but this one always ends up in my hands...
Click to expand...

Same here; I love the thing. The blade profile is a little weird (coming from using German chef's knives), and there's a small learning curve to using it properly, but it's by-far the most comfortable and sharpest kitchen knife I have. It's pretty much my "do-it-all" knife due to its size and weight.
 
I think at the moment it's one I made using a 10inch wilkinson sword blade which I've put a convex profile on. It's also the first handle I've done

DSCN1920.jpg


I've since made a few more
http://img.photobucket.com/albums/v347/highstorrsprom/WS/finished/IMGP0558.jpg
 
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