HAP40 has better edge retention but can be difficult to sharpen. I recommend SG2/R2 unless you are an experienced sharpener.
Search found 271 matches
- Sun Jun 06, 2021 7:46 am
- Forum: Knife Recommendations
- Topic: Small/Medium Knife for a Pro Kitchen
- Replies: 7
- Views: 1119
Re: Small/Medium Knife for a Pro Kitchen
- Wed Jun 02, 2021 11:17 am
- Forum: General Discussion
- Topic: Anryu Knives Updates
- Replies: 172
- Views: 22761
Re: Anryu Knives Updates
Think I might snag one this time... thanks for the update! Can you let us know what you’re expecting?
- Tue May 18, 2021 3:01 am
- Forum: General Discussion
- Topic: Katsuobushi knives
- Replies: 1
- Views: 522
Katsuobushi knives
A40E0E4C-1443-4C0C-8A7F-8108163358BF.jpeg From katsuobushi maker Kaneshichi on Instagram - https://instagram.com/kaneshichi_jp?utm_medium=copy_link I found his page when Noma and Inua posted with him and noticed a few pictures and videos of him using these knives, so I messaged him asking about the...
- Sat May 15, 2021 10:05 pm
- Forum: What's Cookin' ?
- Topic: Got a nice rice cooker, let's talk rice
- Replies: 39
- Views: 6190
Re: Got a nice rice cooker, let's talk rice
Do you do anything to spice up your rice life? (Cilantro rice, lime rice, etc) A few quick and easy ones I like: -I had a small piece of kombu to almost every batch of rice I make. Bay is nice too of course. -Steam in a lot of poppy seeds. Adds a nice nuttiness and crunch. -Toss your rice some fat ...
- Fri May 14, 2021 7:21 pm
- Forum: General Discussion
- Topic: Japanese sickles
- Replies: 78
- Views: 7543
Re: Japanese sickles
This thing is cool. I don’t need it but still, tempting...ChefKnivesToGo wrote: ↑Fri May 14, 2021 11:58 am Here's the cabbage knife. I'm kind of amazed that they hand engraved this one.
https://www.chefknivestogo.com/jacakn15.html
- Tue May 11, 2021 4:12 pm
- Forum: Knife Recommendations
- Topic: Seeking The Expert Analysis For A Gyuto Recommendation!
- Replies: 5
- Views: 1094
Re: Seeking The Expert Analysis For A Gyuto Recommendation!
Based on your current kit, wants, and the “nice to have” not “need to have” gift-like nature of this, I’d go with the Kurosaki Senko. It will wow you both in looks and performance. My first quality 240 gyuto was a Kurosaki hammered R2 and it’s still one of my favorites.
- Wed May 05, 2021 7:16 am
- Forum: Sold Classifieds
- Topic: WTS: Kiyoshi Kato Yanagiba 300mm SOLD
- Replies: 10
- Views: 1660
Re: WTS: Kiyoshi Kato Yanagiba 300mm
Out of my price range, but so gorgeous GLWS
- Wed Apr 07, 2021 6:37 pm
- Forum: Sharpening Advice
- Topic: First rule of sharpening?
- Replies: 30
- Views: 3307
Re: First rule of sharpening?
Let’s keep it Japanese: “kaizen” or the concept of continuous improvement. I remember Mark posting something to the tune of “15 years in and I feel like I’m finally starting to get good at it.” I’ve seen sentiments from Peter and Ken too.
- Thu Apr 01, 2021 7:19 pm
- Forum: General Discussion
- Topic: New guy on the block
- Replies: 17
- Views: 1789
Re: New guy on block
Cant wait to see! Keep us posted.
- Fri Mar 26, 2021 5:16 pm
- Forum: General Discussion
- Topic: When the heck are my onions going to carmelize?
- Replies: 14
- Views: 1483
Re: When the heck are my onions going to carmelize?
IMO the best caramelized onions are cooked over the lowest possible heat for many hours. It’s common for restaurants to leave them on all day (6-8+ hours). But it’s definitely possible to get good results hotter/faster too. One tip for speeding up the process is to start them covered. It’s a bit cou...
- Fri Mar 19, 2021 5:15 pm
- Forum: Knife Recommendations
- Topic: No frills knife deal. Tojiro DP Santoku no bolster $32.
- Replies: 8
- Views: 1562
Re: No frills knife deal. Tojiro DP Santoku no bolster $32.
Yep, pretty easy for the likes of us to get snooty about steel type, but the truth is VG10 is way better than what the vast majority of knives out there are made of.
- Wed Mar 17, 2021 4:35 pm
- Forum: General Discussion
- Topic: Tracking number?
- Replies: 4
- Views: 773
Re: Tracking number?
My orders from CKTG typically ship next day and tracking info is available shortly thereafter. I’ll echo the above too - the customer service is top notch if you email or call.
- Thu Mar 11, 2021 7:35 pm
- Forum: Sold Classifieds
- Topic: WTB KONOSUKE FUJIYAMA KAIJA BLUE #2 240MM
- Replies: 23
- Views: 2915
Re: WTB KONOSUKE FUJIYAMA KAIJA BLUE #2 240MM
Why is this nice so desirable? Sorry for the noob question On top of being a high end option from some of the most desirable knife makers, they are made in very limited supply. CKTG for example gets 4 per shipment, and I believe have only gotten two shipments since the knife was first sold last fall.
- Tue Mar 09, 2021 5:45 pm
- Forum: General Discussion
- Topic: What did you cook today?
- Replies: 5599
- Views: 498759
Re: What did you cook today?
I tried something a friend told me about; something he learned while he was cooking at an izakaya in Japan: koji-marinated scallops. This started about two weeks ago, when I began fermenting the koji . . . Nice! Koji is a fun one to play around with & is especially great for proteins. Koji-cure...
- Mon Mar 08, 2021 5:48 pm
- Forum: General Discussion
- Topic: Forum special
- Replies: 153
- Views: 12782
Re: Forum special
Just ordered mine plus a saya. Thanks again CKTG!
- Sat Feb 20, 2021 7:34 pm
- Forum: Knife Recommendations
- Topic: First Carbon Knife Contender - Kohetsu Blue #2
- Replies: 12
- Views: 9279
Re: First Carbon Knife Contender - Kohetsu Blue #2
I have the honesuki from this line and it’s great, F&F better than expected for the price. I think this is a great choice for your first carbon knife.
- Sat Feb 13, 2021 2:08 pm
- Forum: Sold Classifieds
- Topic: WTS Kanehiro ginsan Gyuto, Nakiri and Petty (Australia)
- Replies: 11
- Views: 1584
Re: WTS Kanehiro ginsan Gyuto, Nakiri and Petty (Australia)
Very attractive as a set GLWS!
- Thu Jan 07, 2021 6:06 pm
- Forum: General Discussion
- Topic: What did you cook today?
- Replies: 5599
- Views: 498759
Re: What did you cook today?
^^ looks delicious and like some fun knifework with the Shibata
- Tue Jan 05, 2021 4:25 pm
- Forum: Customer Product Reviews
- Topic: Ishikawa Nakiri Review
- Replies: 11
- Views: 2797
Re: Ishikawa Nakiri Review
Really interested to try a single-bevel nakiri or gyuto for veg or mixed use like this. Glad to see the review, thanks Mark
- Sun Dec 27, 2020 1:55 pm
- Forum: Forum Issues
- Topic: CKTG logo missing in header
- Replies: 15
- Views: 3778
Re: CKTG logo missing in header
For me everything looks normal except I am missing the header image. On mobile.