Seeing there are a lot of keen cooks here and given a cooks main utensil is a knife (and given the recent thread drift)… it might make sense to have a thread on knives. I do admit to owning to many and mainly Japanese. Most stored on a wall mounted magnetic rack (from Ikea).
You really only need 2 knives… a chefs one and a paring one.
My collection now:
IO Shen knives - I have a chefs knife a paring knife, a filleting knife, a santoku knife and a cleaver… the guy who comes around to sharpen them (I also use a whetstone otherwise) from time to time swears these are some of the best he deals with, so that is a good sign. They also keep their edge pretty well.
Tojiro Senkou - these are beautiful and feel much more robust, I have a chefs knife, a boning knife and a paring knife and use these (not the boning knife) alternating with the IO Shen ones
Blok knives - hand made in Derby (25 knives a week) to my shame I have one of these in a box at the back of a kitchen cupboard, I actually cut myself trying to unpack it (wickedly sharp) so stashed it away… also not like I need a third chef’s knife, so keeping it there till the kitchen doubles in size…
Is this only my slight obsession?