In the spirit of "Show us your desktop". There are a lot of people here passionate about their food. Often foodies develop a passion for their tools, especially if it's their trade. So let's see your investments. Anything from entry level Victorinox to a Yamatsuka Damascus, show 'em off These are the two knives I use 90% of the time and my long serving F-Dick steel. The large one is a 10" Messermeister Meridian Elite. This knife has done everything for me, lighter and more nimble than a Wusthof but made of softer steel. It needs to be sharpened atleast once a week where as those with Wusthofs can go longer. I bought this 18 months ago to replace my 12" pressed Victorinox. And my new purchase of a Tojiro Flash Utility . Until recently I used a 14cm Kyocera Ceramic Santoku for light duties. Unfortunately it suffered a bad chip on the cutting edge and had to be replaced. I was going to buy a Shun but a bit of knife education later and I made the better decision of buying a Tojiro. So what have you bought and why? Click to view full size! I'm sure you guys can produce better photos than me.