What are your favorite kitchen knives?

[azwildcat96]

I have quite a few, but seem to gravitate towards a low cost carbon steel cleaver that was purchased years ago from an oriental market. It holds a nice edge, and is my go-to all-around choice in the kitchen.

[Joshua]

I have a handful of Henkel (Chinese Cleaver, Santuko), 4-5 different Wustof Trident (8" chef, filet, scalloped slicer), one Tramontina butcher's scimitar, and the rest are Forschners ranging from an old high carbon 14" chef knife, high carbon traditional cleaver, to modern high carbon stainless stiff boning, flexible boning, 10" chef, serrated slicer, and non-scallopped slicer.

These were *mostly* procured during culinary school.

I still want the Santuko-style knives that Kershaw makes, but a bit too rich for this retired has-been-who-never-was chef.

[carlb]

All of my serious knives are Shun Classic; a 10" French Chef's knife, a serrated knife (for tomatoes), and a paring knife. We have a second home, where I've got a Shun santoku and a carving knife. I've got miscellaneous others around; the bread knife is a Wuestoff, and I also have a Kyocera ceramic knife I use for some fruits.

For me, it was all about the fit in my hand. I tried Wuestoff, Henckels, Global, and Shun, and the Shuns were the only ones that fit, and felt like I would enjoy wielding them. I (fortunately) live on the same bus line as Northwestern Cutlery, so a few times a year I take them there for sharpening; they do a far beter job than I ever could on my own.

I bought the santoku first, but I think I have to admit that I prefer the classic French chef's knife; it's just a tad more versatile. Give me that and a paring knife, and I can handle 97% of what I need to do in the kitchen. A serrated knife will take care of the other 3%.