Your Preferred Two Knives Combo
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Your Preferred Two Knives Combo
If you had to narrow it down and choose just two.... which two knives will be on your board?
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Re: Your Preferred Two Knives Combo
Doi blue 2 240 gyuto* and Vic 80mm parer
*This was a close call. My first choice was Shibata Kashima 240 gyuto, but the Doi is that tiny bit more of an all-‘rounder.
*This was a close call. My first choice was Shibata Kashima 240 gyuto, but the Doi is that tiny bit more of an all-‘rounder.
“The knife is the most permanent, the most immortal, the most ingenious of all man’s creations.”
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Re: Your Preferred Two Knives Combo
* Kikuichi Swedish Warikomi Damascus Gyuto 240 AEBL ~ https://www.chefknivestogo.com/kiswwadagy24.html
* Shibata Kashima Gyuto 240 R-2 ~ https://www.chefknivestogo.com/shkar2gy24.html
and a very close runner up for third;
* Kurosaki Hammered Gyuto 240mm R2 ~ https://www.chefknivestogo.com/kur2hadagy24.html
* Shibata Kashima Gyuto 240 R-2 ~ https://www.chefknivestogo.com/shkar2gy24.html
and a very close runner up for third;
* Kurosaki Hammered Gyuto 240mm R2 ~ https://www.chefknivestogo.com/kur2hadagy24.html
Cheers Grant
Just because you're not paranoid doesn't mean they're not going to get you!!
Just because you're not paranoid doesn't mean they're not going to get you!!
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Re: Your Preferred Two Knives Combo
Are you saying your two knives would both be 240 gyuto?Radar53 wrote: ↑Fri Feb 23, 2024 1:53 pm * Kikuichi Swedish Warikomi Damascus Gyuto 240 AEBL ~ https://www.chefknivestogo.com/kiswwadagy24.html
* Shibata Kashima Gyuto 240 R-2 ~ https://www.chefknivestogo.com/shkar2gy24.html
and a very close runner up for third;
* Kurosaki Hammered Gyuto 240mm R2 ~ https://www.chefknivestogo.com/kur2hadagy24.html
“The knife is the most permanent, the most immortal, the most ingenious of all man’s creations.”
- Yevgeny Zamyatin
- Yevgeny Zamyatin
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Re: Your Preferred Two Knives Combo
ha, heck yea. Just gotta choke up on that blade for making radish roses.
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Re: Your Preferred Two Knives Combo
Gihei blue 2 240 gyuto and Richmond Aebl 150 petty can make for a very nice 1-2 punch
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Re: Your Preferred Two Knives Combo
my apologies ~ I wasn't trying to confuse the issue. Just to clarify, I have probably 25+ JK's (whose counting right?) and generally have five Japanese knives in my rotation at any one time. Generally a couple of 240 gyutos, a 210 gyuto, a bunka, and a paring knife and those ratios can vary a bit. I also mix and match them differently, just to experiment and try & find the differences & subtleties between different knives, steels, grinds etc. My preferred combo of 240's is as per my original post
HTH
Cheers Grant
Just because you're not paranoid doesn't mean they're not going to get you!!
Just because you're not paranoid doesn't mean they're not going to get you!!
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Re: Your Preferred Two Knives Combo
I read the opening challenge as “you get to only use two knives in your kitchen for a longish duration — what would they be?” Perhaps this explains my confusion.Radar53 wrote: ↑Fri Feb 23, 2024 9:34 pmmy apologies ~ I wasn't trying to confuse the issue. Just to clarify, I have probably 25+ JK's (whose counting right?) and generally have five Japanese knives in my rotation at any one time. Generally a couple of 240 gyutos, a 210 gyuto, a bunka, and a paring knife and those ratios can vary a bit. I also mix and match them differently, just to experiment and try & find the differences & subtleties between different knives, steels, grinds etc. My preferred combo of 240's is as per my original post
HTH
That said … if you were limited to two knives to do every food-prep job you typically take on for, say, a year — what would those two be?
(I admit here that I considered answering the op with a pic of a katana and a wakizashi, but decided that would have been a bit of a jerk move.)
“The knife is the most permanent, the most immortal, the most ingenious of all man’s creations.”
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Re: Your Preferred Two Knives Combo
The first one is a no brainer, my absolute favorite 170mm white 1 razor blade, Yoshimitsu Fugen White #1 Bunka 170mm, this knife very rarely leaves the magnetic board.
https://www.chefknivestogo.com/yofuwh1bu17.html
I rotate my 210-240 weekly, lately I have been using a Shiro Kamo Aogami Super Kiritsuke 210mm, nice and thin behind the edge, it is a pleasure to prep root vegetables with.
Now if I had to pick one knife to use for a year, I would go with something a little more versatile with a little more belly in it like this and the fact that it is SS is also nice.
Tsunehisa Nami AUS10 Gyuto 210mm
https://www.chefknivestogo.com/tsnaau1.html
https://www.chefknivestogo.com/yofuwh1bu17.html
I rotate my 210-240 weekly, lately I have been using a Shiro Kamo Aogami Super Kiritsuke 210mm, nice and thin behind the edge, it is a pleasure to prep root vegetables with.
Now if I had to pick one knife to use for a year, I would go with something a little more versatile with a little more belly in it like this and the fact that it is SS is also nice.
Tsunehisa Nami AUS10 Gyuto 210mm
https://www.chefknivestogo.com/tsnaau1.html
Home cook, addicted to knives, stones, food and new recipes.
Bill
Bill
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Re: Your Preferred Two Knives Combo
Hey, if you get those, I'd definitely recommend the sharpening service.Kerneldrop wrote: ↑Sat Feb 24, 2024 7:32 amSo, these two?
https://www.chefknivestogo.com/mijakasw21.html
https://www.chefknivestogo.com/minisword.html
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Re: Your Preferred Two Knives Combo
I saw an Ashi Ginga when I was on the quest for a sleek 180mm gyuto.
I found a 180mm in stock in stainless and White #2.
I didn't order because I don't know enough about Japanese Knives to know quality vs fake.
But it definitely has that sleek look I wanted.
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Re: Your Preferred Two Knives Combo
Although they won't win a beauty contest if I just had to pick two...here they are:
Tojiro DP Gyuto 210mm
Tojiro DP Boning/Utility 150mm
I can beat these things up without concern.
I could easily make due with a 170mm Santoku instead of the 210mm.
I just need something for small batch veggies and meat processing. I break down a lot of poultry.
Where to store knives is more of a challenge for me than making do with whatever length and profile I have.
I settled on a tower rack as my best solution.
Tojiro DP Gyuto 210mm
Tojiro DP Boning/Utility 150mm
I can beat these things up without concern.
I could easily make due with a 170mm Santoku instead of the 210mm.
I just need something for small batch veggies and meat processing. I break down a lot of poultry.
Where to store knives is more of a challenge for me than making do with whatever length and profile I have.
I settled on a tower rack as my best solution.
Re: Your Preferred Two Knives Combo
They're not the fanciest, thinnist, hardest, or most anything, but I think they are great all around, definitely on the thinner side of things, pretty tough, take a fine polish.Kerneldrop wrote: ↑Sat Feb 24, 2024 9:35 amI saw an Ashi Ginga when I was on the quest for a sleek 180mm gyuto.
I found a 180mm in stock in stainless and White #2.
I didn't order because I don't know enough about Japanese Knives to know quality vs fake.
But it definitely has that sleek look I wanted.
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Re: Your Preferred Two Knives Combo
OK, if it's framed like that then that's a whole new ball of wax. For solid use & general purposes I'd be looking at a gyuto that would be able to cope with everything from large cabbages, to bone-in roasts, to thick skinned pumpkins etc etc along with a smaller companion knife that can take care of the smaller stuff & finer tasks. They would have to be able to take good edges and hold onto them well. Also I wouldn't want to have to "baby" them. So the following would be my choices;aporigine wrote: ↑Fri Feb 23, 2024 9:50 pm I read the opening challenge as “you get to only use two knives in your kitchen for a longish duration — what would they be?” Perhaps this explains my confusion.
That said … if you were limited to two knives to do every food-prep job you typically take on for, say, a year — what would those two be?
Richmond Artifex 240mm gyuto in solid AEB-L (ie not clad) ~ no longer listed or available
Shibata Koutetsu R-2 Bunka 185mm ~ here https://www.chefknivestogo.com/shkobu17.html
Cheers Grant
Just because you're not paranoid doesn't mean they're not going to get you!!
Just because you're not paranoid doesn't mean they're not going to get you!!
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Re: Your Preferred Two Knives Combo
That bunka is on my do-want short list.Radar53 wrote: ↑Sat Feb 24, 2024 3:10 pmOK, if it's framed like that then that's a whole new ball of wax. For solid use & general purposes I'd be looking at a gyuto that would be able to cope with everything from large cabbages, to bone-in roasts, to thick skinned pumpkins etc etc along with a smaller companion knife that can take care of the smaller stuff & finer tasks. They would have to be able to take good edges and hold onto them well. Also I wouldn't want to have to "baby" them. So the following would be my choices;aporigine wrote: ↑Fri Feb 23, 2024 9:50 pm I read the opening challenge as “you get to only use two knives in your kitchen for a longish duration — what would they be?” Perhaps this explains my confusion.
That said … if you were limited to two knives to do every food-prep job you typically take on for, say, a year — what would those two be?
Richmond Artifex 240mm gyuto in solid AEB-L (ie not clad) ~ no longer listed or available
Shibata Koutetsu R-2 Bunka 185mm ~ here https://www.chefknivestogo.com/shkobu17.html
“The knife is the most permanent, the most immortal, the most ingenious of all man’s creations.”
- Yevgeny Zamyatin
- Yevgeny Zamyatin
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Re: Your Preferred Two Knives Combo
[/quote]
That bunka is on my do-want short list.
[/quote]
I'm fortunate to have some stunning JK's, but this knife, more than any other, has really gob-smacked me. It's just a no fuss, all in one package knife, that does pretty much everything incredibly well. It's been "adopted" by my wife & is now hers and it gets used every day by both of us. It is regularly used on squash, pumpkin and other hard skinned veges etc as well as run-of-the-mill fruit & veg, hasn't been sharpened in well over a year, probably two, but just continues to do what it does best & that's cut things. It's a permanent member of my rotation.
That bunka is on my do-want short list.
[/quote]
I'm fortunate to have some stunning JK's, but this knife, more than any other, has really gob-smacked me. It's just a no fuss, all in one package knife, that does pretty much everything incredibly well. It's been "adopted" by my wife & is now hers and it gets used every day by both of us. It is regularly used on squash, pumpkin and other hard skinned veges etc as well as run-of-the-mill fruit & veg, hasn't been sharpened in well over a year, probably two, but just continues to do what it does best & that's cut things. It's a permanent member of my rotation.
Cheers Grant
Just because you're not paranoid doesn't mean they're not going to get you!!
Just because you're not paranoid doesn't mean they're not going to get you!!
Re: Your Preferred Two Knives Combo
I suppose that is pretty easy for me, I pretty much only use two knives for everything right now anyway:
Yoshimitsu Fugen 210mm Gyuto
Victorinox 4 in. Paring
The one thing that would mess with this set up is that I cut a lot of BBQ, and I don't like to use thin edged knives for that. I like to have a beater available for other tasks as well, so for that I have my Dexter stainless 8 in. Chinese Cleaver. I feel like it would be hard to get away without a full size beater, so if I had to stick to a hard two knives, the paring knife would go in favor of the cleaver.
Yoshimitsu Fugen 210mm Gyuto
Victorinox 4 in. Paring
The one thing that would mess with this set up is that I cut a lot of BBQ, and I don't like to use thin edged knives for that. I like to have a beater available for other tasks as well, so for that I have my Dexter stainless 8 in. Chinese Cleaver. I feel like it would be hard to get away without a full size beater, so if I had to stick to a hard two knives, the paring knife would go in favor of the cleaver.
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