Some pocket knives. The spork I have because it is goofy. The switchblade I got in Italy, I wish it were larger. The Swiss Army knife I've had for probably 30 years, it went on a 4 month spa at the Victorinox factory in Switzerland to be repaired and refinished (I declined their offer of a replacement and asked to have my original knife fixed).
Some kitchen knives. From the top. The 10" Victornix Forschner chef's is my main tool, resharpened to 15 degrees, great knife. The long carbon slicer was my father-in-law's, it is wicked sharp. The shorter slicer gets used for fish. The other 10" chef's is a French chef's knife that is my backup. And the curved scimitar is not really that useful unless you are cutting up some big pieces of animal, like a butcher (or vash, aigel, etc) would.
And some cleavers. Both are Forschners. The one with the ergonomic handle is much more comfortable to use but has a flimsy blade, it is made in USA. The one with the cylindrical handle gives me a blister (the exposed corner of the tang), but has a solid blade, it is made in Portugal. I wish I could combine them.
