A paring knife.
Love the Togiharu Gyutou that I got from Korin.
Sorry, I should have explained my "boy dessert" comment. By boy desserts I mean the no-brainer desserts done by line cooks in restaurants that don't have a pastry chef--simple things that are passable but over done and tired. No offense meant to the male pastry chefs out there or female line cooks. Stereotypes are quite useful sometimes.
The Folgers plant smells like burnt toast, in a good way. I love toast!
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