Here are my beat up kitchen knives.
They have been neglected for a couple years now since I got out of the industry.
From the right.
1. Victorinox 10inch - the first knife for me and most VCC culinary school student. Great knife, easy to sharpen and great up the thought jobs like squash and hacking chicken.
2. hattori 10inch - ordered this on Paul's finest, still the smoothest knife I have ever used.
3. Shun slicer 9 inch
4. Wusthof chef 8 inch
5. Victorinox boning knife
6. Some no name Japanese cleaver - great for mass veg cutting.
7. Chinese knife made in hk that was provided by my chef. Took it when I left as a keepsake.