Quote Originally Posted by mainaman View Post
Its time to convert to the dark side and start using Japanese knives, they take the most amazing edges a knife can.
I've never seen a jp boning knife, nor a paring knife that I really liked, or their cleavers. Some of those old occidental knives are really quite lovable. one of each of those and a santoku sums up my kitchen knife needs.

If I really wanted to cut down, pare down to necessity. It'd be the bridge cutlery clever and the santoku.

(im not really sure it should be called a cleaver. 1.5 inch at the heel. 2 inch at the toe. being thickest at the hilt and distal tapered to both ends it is really well made.)