My Shigefusas and Kato knives are vital in my kitchen.
Gyotos, paring knives, Usubas, Yanagibas, Chinese cleavers, Sujihiki, honesuki and pettys.
All honed and stropped to fit the various knives and their uses.

My set of Le Creuset pots and pans are a delight to use, all others have been relegated to the back of the cabinet.
A good wooden cutting board in Canadian Maple ads to the pleasure of working in the kitchen.
A mandolin and a good peeler is vital as well.

The most used appliance though is my Blendtec Spacesaver blender.
That sees use three or four times a day.

No meat, be it seared, grilled or cooked is made without the use of my Thermapen termometer.
It is such an awesome little tool.

What is not used, as a principle, is a micro-wave....