What's your one "Go To" knife?

Hmmmm. Tough choice. It would be down to a couple 270 gyuto for sure

 

I'd say my prototype Kato Gyoto.
But I hope I never find myself in that position

 

I couldn't officially say, and this topic comes up a lot...not that that's a bad thing.

Currently, I go between my Rader and my Billipp when I'm at home. At work, it's always my Harner mini gyuto.

I must admit that I'm really liking the convenience of stainless, at the moment. I love, and I mean love carbon, but it's not always ideal. With my Rader, I don't have to worry about it reacting with foods, or about leaving it on my board a bit too wet, which is pretty nice. The fact that it's the most impressive and comfortable knife I've held doesn't hurt either.

 

This Mario 260. One of the first I got after the addiction took hold. I have used many since but this is still the one.

I told my sous 'I would sleep with this knife if I thought my wife would let me.'

Sous chef replies - 'you know you've mentioned that before, right?'

If I leave for work without it I feel empty all day.

 

The knife I use more than any of the others I own is one I did NOT want to purchase. I only got it to get free shipping on 2 pizza peels. I believe the difference between paying for shipping and the cost of the knife was less than $10 as it was marked down on the site I was ordering from so it was a simple choice.

NOW...

It is my go to knife and it i rare when/if I pick up any other knife as that one is so comfortable in the hand I use it for everything from pealing ginger, to slicing to dicing, to smashing and mincing.

It is a rather thick and heavy knife but it is very nimble.

8" Messermeister Deba: http://www.messermeister.com/8-Inch-Deba-Knife/

 

Yeah hahaha might be funny but my go to knife right now is my kropp razor without a handle on it.

I use it to score baguettes.

 

I grab my thinned Zwilling-Kramer more than any other knife, right now. I wish the tip weren't quite so high but I have that knife in a really good place: very thin and tall grind, so it cuts great (it doesn't wedge at all in sweet potatoes or parsnips, which is very nice, though there is some sticktion), but the edge itself is just robust enough that I don't mind spatchcocking a chicken with it. For a daily driver, that's a good combination.

 

Chuckles, you've been holding out on me! That there is a real beaut, Clark.

 

Hey Chuckles, I feel you brother. I have test driven a couple of Mario's blades in the past and they are super BAD ASS!

Right now, I would have to say my go to knife would be the HHH "Espresso" line knife. That being said, my preferences change often.

 

This seems to change for me as I get a new knife to add to the rack. The newest one is often the current go-to, at least for a time anyway. Currently my go-to's are a HHH 240 gyuto and a HHH "Midway" line knife. I don't see a change in this for some time yet as these are really great knives to use.

 

don't have a one (sorry!) so depending on task at hand......

For general purpose board stuff there is this here gesshin hinoura 240 white #2 gyuto. Stays sharp, and handles just about everything. Really nice profile too. Touch and go at first, but I'm really settling into this particular knife for all around stuff.






For detail work and smaller tasks I'm reaching for this 8" Moriah Cowles chef's. Love the flat tip on this one, and it's super duper double secret laser thin so just glides through almost anything. Flexy at the tip - sometimes a good thing - and that pointy point really feels like an extension of your finger (which I lay over the spine for detail stuff).






for in-hand work, I'm starting to use this Cut Brooklyn prospect 120 in AEB-L. I was using a ginga 120 petty, but giving this a go for a while and liking the change. Not as thin as the ginga, so different feel, but still a good cutter and the seriously stabby point really helps with some things (and it's not very flexy).

 

At work I cycle through 4 or 5 gyutos as well as 210 & 120 Deba's, 270 takohiki, 270 & 240 suji, 180 petty & boning, and 80 mm pairing
At home my new go to is a 210 Devin Thomas Gyuto.
[/URL][/IMG]
http://i1323.photobucket.com/albums...7-311B-487D-B32C-C8EDDC969955_zpsbmw1nnfz.jpg

 

Normally, Hiromoto 270. And if I really don't know what to expect I take Son's Latham & Owen: