knife roll thread what you got? Bob Kramer 8 in chefs Mijiabi

>>7531430
A lot of overlap there, anon. Why so many similar knives?

Sugimoto #6 Chinese knife
Sugimoto #22 heavy cleaver
Glestain 11" Gyuto/Chef's
Glestain 6" petty with offset handle
F. Dick paring
Victorinox flexible boning
Victorinox offset serrated (bread)
Sabatier 12" Lobster splitter
CCK Butcher's bone chopper
CCK Pork knife
Wusthof frozen food knife, about 10" (really more of a saw than a knife)
Some no-name shitty santoku around 6"

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>>7531430
I'm reliably informed this is the only knife I need.

>>7531502

>uses a pocket knife in the kitchen
>thinks it makes him more of a man

>>7531505
would you put that in your pocket?
He entertains me anyway.

ceramic kyocera santoku and a cheap as fuck serrated bread knife. I've never needed anything else.

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>>7531571
>ceramic

Christ

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>>7531430
Seriously, why so many knives? Do you like to collect certain brands or do you actually use them all?

Pic related. In my decade of working in professional kitchens, it's all I've ever needed.

>>7532182
Are you telling me you peel fruit with a chefs knife?

>>7532324

Only in his Chinese cartoon fantasies.

>>7532324
>>7532339
Don't knock it til you've tried it.

>>7532369

Everybody but more a man has used a Shun at some point.

For the price point and availability I'd rather a Global, and that knife doesn't look like it's seen anywhere near 10 years in a real kitchen.

>>7532369
I mean sure, it can be done but why wouldn't you just spare the extra $40 to get a paring knife?

>>7532167

I've had it two years and it's still sharp as fuck.

>>7531571
>ceramic
>santoku
does it get more meme than this?