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Favorite kitchen knife?

The kitchen work horse a solid 8 inch Friedrich Dick bought about 20 years ago. Worth every penny.
 

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90% of what I need gets done with my Santoku and my carbon steel Nikiri. Probably another 9 percent gets done with the 2 carbon steel cleavers.

The little remaining I need to do gets done with the cheap knives, I "might" order a paring or petty knife one day.

There's a yanagiba pictured that I bought but honestly it doesn't do what I thought it would so it just sits and looks pretty.

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