What are your go to Kitchen knives?

J

JohnWesley

Joined
Sep 26, 2016
Messages
34
I have three I use daily, my Tojiro DP gyotou, santoku, and deba. I also have a big chinese cleaver for cutting the big stuff, or using as a rocker for mincing herbs.
I dearly love Tojiro DP knives, sharp as hell, and so easy to use, with out breaking the bank. I would take them over Shun, Misono, or any german knife any day. I just need to get a yanagi to get the last one I need. Those single bevel knives are amazing for accurate cuts with ease.
 
Warther Cutlery 9" French Chef, CCK Sangdao and North Arm Knives Trillium. I like Tojiro's DP line quite a lot for the money, but if you're willing to spend a bit more you can get better steels and grinds. Great knives for the money, though.
 
I have a 100mm and a 125mm honyaki ajikiri that I use for most everything. I use a 160mm x 65mm cleaver for stuff too big for ajikiri, like splitting a head of cabbage. I have been using cleavers about this size as my big kitchen knife for almost 40 years, I never got used to working with "Chef" style knives.
cleaver attacking heathen green peppers
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knife about to attack tomato
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scott
 
Single bevels
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270 mm Kochi
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Cleavers:
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240 mm Gesshin Uraku & 240 mm Zakuri
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Zombie killers
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Shun Premier 8" Chef, 7" Santoku, Shun Classic 6" Western Chef, Shun Kaji 4" paring. I have several others but those are the ones that get used the most often. I get that Shun is looked down on by some but they work quite well for me
 
I've got somewhere in the order of 30 kitchen knives, most of which I made. But right now the two that are getting the most use by far are an 8" French chef's knife in 52100 and a 3" paring knife in AEBL.

Chris
 
Shun are very good knives, just a tad pricey for their quality, according to some. However, it is maybe worth the cost because they are easy to find, have a good reputation for customer service, and they look pretty damn cool.
By the way, I love that little knife in the pic scott.livesy. What is that?
Old Navy, I am a sucker for those single bevel knifes also, love the way they cut and easy to sharpen to an insane edge.
 
- Forever SC-16WB ceramic knife (review in progress here: http://www.bladeforums.com/forums/s...rever-SC-16WB-ceramic-knife?highlight=SC-16WB)
- Shibazi Nr2 Chinese vegetable cleaver
- Cold Steel K7 serrated Chef knife (for bread)
- Spyderco K09PBK peeler (blade reground to almost zero with a tiny bevel)
- Gerber Durendal slicer
- Gerber Flamborge Chef knife
- No-brand Japanse petty
- Sabatier office knife
- Herder sheepsfoot peeler
- Zwilling J.A. Henckels hawkbill peeler
 
JohnWesley said:
Shun are very good knives, just a tad pricey for their quality, according to some...
Click to expand...
I get them for a very good price, so for me they are actually inexpensive. If I were paying typical retail pricing I would probably have gone with Tojiro DP.
 
Do they have to be traditional kitchen knives?;)

Most used for quite awhile.

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Not very happy with the edge retention from my set of Chicago cutlery. They chip also quite a bit.
 
I have used my kitchen devil professional knives for over 35 years. They were the first to use high vanadium & chromium high tech steel in a kitchen knife and at an excellent price. They won awards. I sharpen on a stone once or twice a year then steel. They keep an excellent edge.
They were made by Taylors eye witness back then and the same knives can be bought from Premier Cutlery in the UK. They still win awards. The same company carries the Sabatier line of kitchen knives. My parents bought a full line of Sabatier knives. Those knives had soft edges, were a pain to sharpen and lasted 5 minutes.
 
Thanks! The chef's knife is 52100 and the paring knife is AEBL. Both are heat treated to RC62 by Peter's.

Chris
 
Loved my Wusthof classics but recently was gifted some Global Sai upgrades. The Globals have great balance and ergonomics. So far edge retention is great.
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At home, nothing, since I rarely cook at home.

At work, my konosuke and yoshihiro are my money makers.
 
new preferred slicer/dicer. 3.875 cutting edge, 0.03" thick 1/2" above edge, 0.02" 1/4" above edge, 0.005 at the edge. red oak handle
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