If you had to choose only one (one specific model, not brand), which would you have in your kitchen?

I'm not sure what this knife is called. It is Victorinox. I use it often.

Maybe this post will prime the pump, and I'll get pilled on by the real cooks.

I'm way too unsophisticated to know such things as model designations, but I use two Chicago Cutlery knives the most - one paring and the other boning.

A "chef's knife" of 8" or so.

We use Victorinox knives a lot.

https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B000638D32

I have two Santoku blades I really like and use as much as anything else. One is a D2 blade Dale Atkerson made for me. It's a very heavy blade and I could go out and chop down a red oak tree with it and it's still be sharp enough to do it's work in the kitchen. The other is a Chicago Cutlery 6 1/2 inch santoku that holds a good edge and really works well for almost everything. I have several brands of Japanese VG-10 chefs blades that get shaving sharp easily and stay that way for a very long time, but they are purpose designed for slicing and not nearly so general purpose as the santokus.

I screwed up in a pawn shop and passed up a huge Sabatier like Julia is holding in the picture. Those suckers are made out of 1/4 inch blanks and are pretty impressive

Santoku and a little Vicky parer

That’s one Dale Howe made for me with some koa I brought back from Hawaii

Yup.

Forged Wusthof in my drawer. More $$$$ than I had planned on spending but it has served me well. No need to break the bank to murder a head of lettuce.

I've got a Mike Miller Santoku (5" or 6" maybe?). For splitting the difference between a small paring and a big chef's, that is the one I will choose.

This.

Mine's a Ken Onion Shun.

A Chicago Cutlery 5" bones.
It does everything well except chopping.

I dice, not chop. It all good.

The one Dale made for me is 3/32 thick, a little generous on length and is deeply hollow ground like yours. Good polish on the D2 on mine like yours. I asked Dale to leave the back square because I use it for separating venison from silver skin and it works like magic to give me really clean steaks when I am butchering. It looks like yours would work well for the job too.

If only 1 a chefs knife. If allowed two I would add a boning knife, if 3 I would add a paring knife. 4 add a seraded bread knife.

As silly a question as asking “if you could only have one tool”. Or “ if you could only have one rifle”. Laughing

Curious what the best is. Just picked up a Miyabi 400 FC, sharp [bleep]. Almost got me on the first day.
[img]https://goo.gl/images/KuFRTT[/img]

I use a Santoku more than any.

If only one... then a cook's cleaver (not a butcher's cleaver).

Second would be a fillet knife.

Same here.

These are great knives... I have a few as well as a few Mac...

Bragger.

Tony, found this last night so I ordered one up

The Santoku pattern is hard to beat. Like a chefs knife too.

"Lamb skinner" Forschner I think ....

IF a fellow had to have one 'good knife' in his kitchen, you could do worse than this K Sabatier French Chef style carbon steel blade. $60 and change from the outlet.
https://sabatieroutlet.com/t/authentic-carbon-sabatier-knives

X2. I use the Santoku 90% of the time

My two favorites are my Wusthof Classic 8" chef and 6" santoku. I use those two the most, but I also have a Wusthof paring knife that see's a lot of use. My only advice is don't buy a "set". Purchase quality knives that feel good to you.

Mike

This