I guess the n+1 rule applies to your reasoning for buying knives . I have a Kai 3000 140mm santuko knife and for my needs (as a vegi) it is all the knife I could possibly need or want for my food prep, and no……I do not eat bought prepared meals of any description. I also have two mates who are very successful/admired restaurant owners/chefs and between them they own 3 businesses, when I go round their houses or after hours in the restaurant I have never seen them choose from a quiver of blades as they tend to use one fav knife.
Ya, n+1 rule is about right … 😳
Your Kai 3000 ST Santoku exact measurement is 145mm … nearly bought that and a petty too … 😮
If I were to use only one knife it would be my very industrial farming like Thai vegetable cleaver (no problem cutting through chicken bones too) made of car suspension spring.
If not that then it would be my Sugimoto or Tojiro veg cleaver.
Going by what I’ve read about your previous knife collection I imagine your kitchen drawers hold a fearsome array of weaponry, if the zombie apocalypse ever rings true then I’ll be standing behind you
eerrmm … ya you are right again.
Some of my earlier ones are meant to be used as practice for my Japanese sharpening stone skill.
😕
edit: Western knives manufacturers only started to adopt some of the Japanese style knife profiles in the last 3 years. Before that I could not even find proper veg cleaver so kept buying. Then the only proper ones were made by CCK Cleavers (made in HK) which are amongst the best low budget ones but the Chinese supermarkets in the Toon stopped selling them and started to sell those cheapo Chinese made ones …
edit edit: Tell you chef mates to get some Takeda like these here.