Small home cook 'collection' - 10+ year old Masakage white#2
I keep a pretty light collection as you can see, but I'm saying goodbye to my 20 year old globals and my petty knife cause I took them to a sharpening service (they had some chips and the tip was broken on the chef's knife), and they ground them all into a single bevel and now they all severely pull to the left.
They did they duty and I'm getting a Masutani Kokuryu 165mm Santoku in VG10 and a Takayuji Sumire 135mm petty in VG10 as well as replacements.
I just wanted some no fuss steel in smaller blades since my wife doesn't cook and typically avoids the gyuto because it scares her and zero percent chance she'll immediately wash and dry any knife after use. So a couple decent knives that are resilient.
My 'prize' knife is the Masakage Yuki Gyuto 270mm in White #2. Is around 10-12 years old, I've only needed to sharpen it once in that time (I have my own stones). Thankfully I chose not to bring this knife to the professional sharpening service (they have a booth at our local farmer's market).
I figured some folks might like seeing a well loved and somewhat aged knife in a white #2 with a little patina. No signs of slowing down on this knife, so maybe in another 10 years we'll see how it's going. If I like how the santoku feels and works day-to-day I might save up a bit and then get something custom made.