What's the most used knife in your kitchen?

Butter knife, every morning.
Forever.

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In the summer my gyuto, until it gets dull, at which point my usuba, until it gets dull, at which point I sharpen everything

In the colder months, my petty knife

>>9054325
it's a tossup between:
300mm Glestain chef's knife
and
Sugimoto #6 Chinese knife (some people would call this a cleaver, but it's far too thin for that)

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>>9054325

I recently purchased this one. It's become my new favorite user at work.

>>9054325
The only time my fine Japanese chef's knife leaves my hand is when it is in the dishwasher.

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if you can't be bothered to buy and maintain knives, a serrated knife is fine.

i saw through all my ingredients.

Global 20cm chefs knife.

I have some other shit knives that I don't mind putting in the dishwasher, I use them if I can't be bothered washing up.

Forschner Victorinox 12" chefs knife. Top quality, affordable price. Works really well.

shun 6" classic chefs knife has hundreds of hours on it and can still be hair picking sharp

>>9054325
At work, in order of most used to least used

240mm chef's knife
150mm ko-bunka
200mm chef's knife
then probably a draw between 270mm suji and my boning knife.

>>9054325

Small 6" knife for cheese and large butchers knife for bread and garlic

>>9055161
>putting a chef's knife in the dishwasher

nice bait

>>9054325
>>9054325
My trusty Cutco santoku knife

I use the same 8 inch Victorinox for everything. Before that, I was using a cheap ceramic paring knife my brother gave me, but it's really chipped now. Remember to hone and sharpen your knives more than once a decade, fucktards.

>>9056326
I can hear a neighbor's knife slamming down because it's so dull. Should I intervene?

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Only sheath knife I own. Use it for processing too.

my cleaver, its a small one but i find its quite versatile