What's your one "Go To" knife?

You know the one I'm talking about... that one knife that you pick up to use more often than the rest.
For me, it's this nice Sabatier that I've had for a long time.
I don't know what you'd call it exactly, but it's great.

 

Lol well right now its my Masakage Yuki Nakiri... but we will see once aomething else arrves

 

It would be my Kato "Workhorse". - 8 out of 10 times when I use a gyuto. Apart from this I use a 180 mm petty for most tasks.

 

Can't say there's one go-to. I have a go-to for different foods--if I'm chopping a lot of garlic or herbs, I like to pull out the Rader. Slicing potatoes, it's the Shige. Cutting up dough in to roll-sized pieces, it's the ZK utility knife. Have to look at what I'm fixing for dinner before I decide on a knife.

 

Currently first, this one:



Second, a 240 Kato from JNS too.

 

Kono HD2 240mm gyuto

 

Zensho-Yoshikane SKD-12 migaki, 240mm.

 

Right now it is a Rodrigue slicing cleaver, used for pretty much everything from carrots (cuts like butter) to PB and J for the kids. Its the jack of all trades.

 

225 Marko Tsourkan more than any other.

 

Currently, it's my 8" Global chef, but I'm sure that will change once my Hiromoto AS 240mm gyuto arrives.

 

Tanaka R2 240mm Wa handle. Usually not a fan of stainless, but the grind on it is amazing and edge retention is just sick!

 

i would think most peoples 'go to' knife is which ever their favorite gyuto is. but there have been a few who says otherwise. if you are asking specific knife for me is takeda 270 cow sword (customized)

 

Waiting for one of those as well. Otherwise, it varies. Right now I am using the 240 Blazen gyuto quite a bit.

Stefan

 

I am finding myself using a 270 KS yanagiba more than anything else, but I cut a lot of fish. I need to try more yanagis so I can get a feel for the subtleties of the style.

 

Don't cook often enough to have a go-to. I try to cycle through primary knives to see if I can coax myself into picking favorites.

However, I'll say that right now, the knives that get the nod from me unless I have another specific task are my Zakuri 135mm funayuki, Takamura 210mm gyuto and Sakai Yusuke 210mm.

 

At home it's 150 gesshin uraku

 

I don't really have a specific 'go to' knife at the moment

 

Right now it's the Itinomonn 180mm nakiri. It's a real veggie killer.

 

HHH 240mm Production Gyuto. (I currently have two of them.)

 

me: DT ITK, 240 AEB-L, (wa handle)

wife: HHH 240 AEB-L Production gyuto (western handle) with a second (a la cheflarge) as backup