Ok, so took a minute and snapped some pics. These aren't all my knives. Lord knows I have enough to get the job done but not enough to keep me happy. I prefer carbon. Most of my knives are. The ones I loan out to line cooks needing a sharp blade are 52100 stainless Richmond Artifex ( because the house knives are garbage and I'm not going to take 40 hours to right all the damage pull through sharpeners caused to them.) The Artifex take a great edge as well.
The Hiromotos see a good chunk of work. Love the Aogami Super. They hold an edge and get sharp. When I first got them they would need a touch up every week. I had to bust out a lot of veg prep. Nowadays maybe three times a year. I can delagate more. I play more with proteins.
Unless it is super chaotic in the kitchen then I use the Dao Vua cleaver. It is from a Vietnamese smith and made from a salvaged leaf spring. I use it when we are busy and it is also my line knife. I'll pair it with a Victornox pairing knife. The kind you get 3 for $20. If the cleaver falls I'm sad but not as sad as if it would be the Hiromotos falling.
The boning knife is from Woot. It is just like the Ken Onion Chef works sold for a bit without the non stick coating on the blade. It is rigid and has cleaned a few tons of filets, strips, ribeyes and sirloins and trimmed down a lot of brisket and helped peel a ton of ribs. Let alone all the chicken, turkeys, ducks and occasion rabbit, squirrel, Canada goose and whitetail.
Last is my Konosuke Sujihiki. 300 or 290mm. Proprietary HH semi stainless. Does number on salmon sides. Wish I would have started counting those... I have some single bevels for whole fish or portioning larger fish like halibut and seabads but those are special occasions any more. I have a large deba for whole salmon but those too are also rare these days. Maybe in my next kitchen...
I keep a set of Shapton GS stones in my kit along with a Nosera 400. The Shapton are 1000, 4k and 8k. The 4k and 8k only get used on my knives. The 400 and 1000 will be what I use for every one else's German knives.
I can take more photos of the knives not up there. Just ask. It may be a few more days before I get to it. Busy weekend ahead of me.
ETA I know I need to thin out the gyuto... Just pains me getting into the cladding. I should try to find a pic from when I got it and compare and see the millimeters of edge worn off from 7 years hard use.
The Hiromotos see a good chunk of work. Love the Aogami Super. They hold an edge and get sharp. When I first got them they would need a touch up every week. I had to bust out a lot of veg prep. Nowadays maybe three times a year. I can delagate more. I play more with proteins.
Unless it is super chaotic in the kitchen then I use the Dao Vua cleaver. It is from a Vietnamese smith and made from a salvaged leaf spring. I use it when we are busy and it is also my line knife. I'll pair it with a Victornox pairing knife. The kind you get 3 for $20. If the cleaver falls I'm sad but not as sad as if it would be the Hiromotos falling.
The boning knife is from Woot. It is just like the Ken Onion Chef works sold for a bit without the non stick coating on the blade. It is rigid and has cleaned a few tons of filets, strips, ribeyes and sirloins and trimmed down a lot of brisket and helped peel a ton of ribs. Let alone all the chicken, turkeys, ducks and occasion rabbit, squirrel, Canada goose and whitetail.
Last is my Konosuke Sujihiki. 300 or 290mm. Proprietary HH semi stainless. Does number on salmon sides. Wish I would have started counting those... I have some single bevels for whole fish or portioning larger fish like halibut and seabads but those are special occasions any more. I have a large deba for whole salmon but those too are also rare these days. Maybe in my next kitchen...
I keep a set of Shapton GS stones in my kit along with a Nosera 400. The Shapton are 1000, 4k and 8k. The 4k and 8k only get used on my knives. The 400 and 1000 will be what I use for every one else's German knives.
I can take more photos of the knives not up there. Just ask. It may be a few more days before I get to it. Busy weekend ahead of me.
ETA I know I need to thin out the gyuto... Just pains me getting into the cladding. I should try to find a pic from when I got it and compare and see the millimeters of edge worn off from 7 years hard use.
Stuff hurts. 
