/ck/ - Food & Cooking

i use my Kei Kobayashi 240 gyuto(bottom one here, not my picture) for about 80% of my cuts at work, and then a victorinox Cologne cleaver for the heavier duty jobs like butternut/kabocha/splitting chicken carcasses
at home i either pick a knife out of my bag at random depending on what i feel like or just use my decade old, kinda fucked 6" global