OK so you only get 1 knife......

At this point in time I would say a 270mm gyuto with a flat profile and not too tall either. Which one specifically? Well...
I need to try a chuka bocho as I've heard it's as versatile as a gyuto.

 

The second Harner in this thread. No surprise really, since he does some awesome knives.

I would make do with just this knife, no problem. I actually did for a month or two when we had everything in moving boxes.
It's about 165mm long, 47mm tall, W2 steel and bocote handle. It can handle anything in my kitchen and if I need to be a bit brutal with something I always reach for it.
It can take a beating but that doesn't mean it's not up for delicate tasks as well. The steel takes a nice edge and a great patina.

Got it from Lefty at sharpandshinyshop. Thanks again!

 

Crazy talk -one knife!

 

I have one in a similar style on order with Butch. 170mm-ish with the same general shape. I don't know for sure if mine will be more delicate, but I've tried to express my love for super-thin edges, so we'll see. It seems I'm constantly after the "one" knife. I figure the Harner will be right up there, only to be nudged out when tackling bigger stuff like cabbage.

 

Yeah, who am I kidding

 

Mine could be an "only knife" too. They are great.

 

Rick,
If you could indulge my ignorance, to my eye the knife shown is not too dissimilar to the Gyutos offered by some makers. Can you help me get my head around it?

 

Can't say a single brand or maker. But a 225mm petty or sugi (whatever you want to call it) with about 38mm heel give or take. All the versatility of a parer, chef knife and slicer. And can work on a small board like for on the line. It doesn't master any task but it can do all tasks from slicing proteins to slicing tomatoes, dicing potatoes to even cutting watermelon.

 

This Mario 250. It has been lent to me and I don't ever want to return it. Probably one of the finest knives I have ever used, super crazy grind.

 

Probably this one. My Tilman 210 suji. Used it literally every day in work since I got it. Can do things like this with it.

 

Agreed. This is mine.

 

I think my Shigefusa Sujihiki would be the most all-round tool for me.
That or a good Gyoto, like my prototype Kato

 

Height at the heel. Most gyutos are 45 mm or more. Sujihikis are 30-35 mm. A "line knife" splits the difference.

 

Thanks
So what we are getting at is clearance under the handle for your fingers while using it on a board? At the upper height it becomes unwieldy? when you say height at the heal are you talking from the edge to the spine or edge to the under side of the handle?

 

I have taken the Mario mentioned above for a test drive & can tell you it is one of the finest knives that I have every used. I totally agree, the grind is just SICK!

As far as my own collection: Don't think I can pick just one (maybe HHH 240mm Gyuto).

 

Edge to spine.

 

One of my Heijis, for sure.

 

So.. If we don't have to own it, I would choose this. My favorite knife. I have had the luxury of using this knife in a limited manner on a number of occasions. If money is no object and if the absolutely unique qualities of the damascus and handle construction don't disqualify it, then this is my winner...... I am sure the owner will be along soon enough.

 

yeah, and we've seen that new rader.... I'm not buying it! (very nice blade, BTW)

 

um, that's kind of silly - as in I'm laughing in disbelief as to the unbelievable beauty of that thing. it's a bit tall for my liking, but the blade profile looks really nice - care to share who made it?