Your favorite knife?

Discussion in 'Kitchen Cutlery & Tools' started by Ryansknives, Jan 4, 2020.

  1. Ryansknives


    Nov 9, 2019
    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.
  2. KnifeRep

    KnifeRep Gold Member Gold Member

    Nov 5, 2018
    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
  3. Ryansknives


    Nov 9, 2019
    Ya those are nice knives!
  4. jc57


    Nov 28, 2012
    Ryansknives likes this.
  5. timos-


    Oct 22, 2012
  6. Hickory n steel

    Hickory n steel Gold Member Gold Member Basic Member

    Feb 11, 2016

    I'm not much of a cook, but I don't need much more than this in my kitchen.
    John A. Larsen likes this.
  7. bludog2


    Sep 4, 2018
    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.
  8. Chefget

    Chefget Gold Member Gold Member

    Nov 2, 1998
    Probably this

  9. tomsch

    tomsch Gold Member Gold Member

    Dec 31, 2004
    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.
  10. hamstur


    Aug 29, 2016
    Kurosaki SRS13 turquoise and Miyabi SG2 Birchwood. Both 210mm/8" gyuto but very different profile and feel, so can practically tackle anything between them
  11. woodyosb


    Dec 29, 2005
    tojiro DP 210 Gyuto

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