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

So if you were only going to have 1 kitchen knife....

What would it be and why would you choose that one?

 

One of Jims, cause his stuff is nice then mine.

On a serious note, with my litle experience an all rounder like a Gyuto or the kirisuke would be what I would go with style wise. from my window shopping a Konosuke Fujiyama blue 2 seems to be a good option, (That is if i cant sneak out one of Jims)

 

Marko or DT....

 

Six months ago I would have said a gyuto or chef's, 8 to 9" long. Today, I say an 8" line knife, like the Harner shown here.

 

My worn in 240 misono dragon. It's in between a suji and gyuto freshly thinned and is the most versatile. 7 years later it's still on top.

 

What's the height?

 

Kramer Damascus Chefs, so I could hawk it on the 'bay for silly money.

 

39 mm at the heel. Enough to be usable on a board.

 

This is like the guys on the gun forums asking "if you only had ONE handgun" which would it be? Sorry, I'm not going to ever have only one of either.

 

I would go along with this same statement and would be hard pressed to only have one, but if the world was going to $#!T and a one grab was in order, I would get my Phil Wilson 154CM Chef Knife with Red Linen Micarta handles shown here

 

Custom Takeda 270 gyuto, its damn near perfect.

 

It was only a matter of time before this thread showed up, and I'm sorry I didn't think of it first. I refuse to play because I haven't tried any great knives yet. They're on order, though.

-Andy

 

I think I may have seen this, regardless, would love to see some pics.

 

It has always been my goal to get my collection down to just a few knives, I guess its not much more of a stretch to go to just one.

For me it would have to be my DT "mystery" steel san mai. Thin tip, medium heel makes it feasible for any task. The length 250 mm, is great for slicing and dicing. It works great on large cuts of meat or just slicing garlic. The steel is reasonably wear resistant, yet pops back to a keen edge easily and the edge profile.....perfect not too flat, not too curvy-just right. As an added bonus, my beautiful wife is very capable with it as well.

 

I'm not playing. I've tried, and I've failed miserably. Ok, if I have to; Today, my answer is...nah, can't do it.

 

It might be my 230 HG carter with a fish handle and saya; Short heel, nimble, takes a damn good edge and quite easy on the eyes. But it would take an executive decision not to walk out with the DT San Mai 250 as well.

 

MattS:


270 length, 58 height, handle from a 270 gengetsu, perfect fit i love the dimensions and feel of it plus it's light so good balance. the profile has been flattened as well. the choil shot is pretty crappy but the grind is wonderful. strong right shoulder, smooth left shoulder concave in the middle which tapers drastically from the spine.

 

My 1 knife would be my Tanaka Sekiso. Cuts everything it comes across very well, midweight between laser and workhorse and holds an edge very well, too. I have yet to find a gyuto that outcuts it across the board.

 

Youse guys be crazy.