Search found 272 matches
- Sat Mar 23, 2024 12:56 am
- Forum: General Discussion
- Topic: I didn’t believe it.
- Replies: 51
- Views: 1488
Re: I didn’t believe it.
How did you handle the point area?
- Wed Mar 13, 2024 10:13 pm
- Forum: General Discussion
- Topic: My Nakiri
- Replies: 16
- Views: 575
- Tue Mar 05, 2024 10:43 pm
- Forum: General Discussion
- Topic: Want to get a cast iron pan
- Replies: 50
- Views: 1113
- Tue Mar 05, 2024 5:02 pm
- Forum: General Discussion
- Topic: Typographical errors on the site.
- Replies: 621
- Views: 106645
Re: Typographical errors on the site.
Tojiro Atelier Sujihiki link on the New Arrivals is broken.
https://www.chefknivestogo.com/toatsu27.html
https://www.chefknivestogo.com/toatsu27.html
- Sun Mar 03, 2024 4:12 pm
- Forum: Knife Recommendations
- Topic: Good knife for fish.
- Replies: 12
- Views: 461
Re: Good knife for fish.
For single-bevel deba's, this one's only slightly above-budget for him (assuming he's righty):
https://www.chefknivestogo.com/tash2de18.html
https://www.chefknivestogo.com/tash2de18.html
- Sun Mar 03, 2024 1:29 am
- Forum: Knife Recommendations
- Topic: Good knife for fish.
- Replies: 12
- Views: 461
Re: Good knife for fish.
Unfortunately the Takayuki Grand Chef 240mm western deba is both out of stock and a bit above the price range.
I see that the 210mm model is available from some vendors within his price range, though.
I see that the 210mm model is available from some vendors within his price range, though.
- Wed Feb 21, 2024 10:54 pm
- Forum: Tim Johnson Knives and Handles
- Topic: Kekoa gyuto started
- Replies: 57
- Views: 2002
Re: Kekoa gyuto started
Wouldn't it then be?? ア コ ケ No. Kekoa has it correct. What he means is that nowadays one can write in Japanese horizontally, with characters/words going left to right and lines going top to bottom, but oftentimes the older method of vertical writing, with characters/words going top to bottom and li...
- Wed Feb 14, 2024 2:50 pm
- Forum: Knife Recommendations
- Topic: What should my next knife be?
- Replies: 18
- Views: 929
Re: What should my next knife be?
Does he cook pizza on sufficiently regular a basis that a specialized tool such as a pizza axe would be worthwhile at all? I never knew that pizza axes and pizza bat'leths were even a thing. Back to the OP: As for "laser" gyuto's, do you think this might qualify? https://www.chefknivestogo...
- Mon Feb 12, 2024 5:53 pm
- Forum: Knife Recommendations
- Topic: What should my next knife be?
- Replies: 18
- Views: 929
Re: What should my next knife be?
Those aren't for the kitchen.
- Sun Feb 11, 2024 6:59 pm
- Forum: Knife Recommendations
- Topic: What should my next knife be?
- Replies: 18
- Views: 929
Re: What should my next knife be?
What do you think of these?
https://www.chefknivestogo.com/risawh2ya30.html
https://www.chefknivestogo.com/tash2ya27.html
Unfortunately a Takayuki Tokujo yanagiba is a bit above your price point in 270mm and currently also sold out in 300mm.
MTC has a Sukenari white #2 300mm available.
https://www.chefknivestogo.com/risawh2ya30.html
https://www.chefknivestogo.com/tash2ya27.html
Unfortunately a Takayuki Tokujo yanagiba is a bit above your price point in 270mm and currently also sold out in 300mm.
MTC has a Sukenari white #2 300mm available.
- Mon Feb 05, 2024 4:55 pm
- Forum: Sharpening Advice
- Topic: Naniwa Super Stone 2 vs Naniwa Chosera
- Replies: 4
- Views: 478
Re: Naniwa Super Stone 2 vs Naniwa Chosera
I like my Naniwa Pro 3000.
You might also check out things like a Morihei Hi 4000.
And since you like Shaptons, there's also Shapton Glass 3000 or 4000, which I've heard good things about.
You might also check out things like a Morihei Hi 4000.
And since you like Shaptons, there's also Shapton Glass 3000 or 4000, which I've heard good things about.
- Wed Jan 24, 2024 11:13 pm
- Forum: General Discussion
- Topic: Is there a “best” steel?
- Replies: 44
- Views: 2075
Re: Is there a “best” steel?
For what kind of knife?
- Tue Jan 23, 2024 7:47 pm
- Forum: Knife Recommendations
- Topic: All Around Chef's Knife
- Replies: 5
- Views: 681
- Sat Jan 20, 2024 6:24 pm
- Forum: Knife Recommendations
- Topic: Honesuki bone knife recommendations needed
- Replies: 21
- Views: 1422
- Sun Jan 14, 2024 7:50 pm
- Forum: Knife Recommendations
- Topic: Recommendation for first Gyuto Knife
- Replies: 2
- Views: 552
- Thu Dec 28, 2023 6:38 pm
- Forum: Knife Recommendations
- Topic: Knife Reboot
- Replies: 8
- Views: 834
Re: Knife Reboot
Are you righty?
How big is your cutting board?
What sharpening stones do you use?
How big is your cutting board?
What sharpening stones do you use?
- Sat Nov 18, 2023 6:55 pm
- Forum: General Discussion
- Topic: What are Your Favorite Profiles?
- Replies: 7
- Views: 758
Re: What are Your Favorite Profiles?
For gyuto's, I like my Kanehide TK a lot.
For sujihiki profiles, I don't yet have enough experience with multiple designs to give an answer.
For sujihiki profiles, I don't yet have enough experience with multiple designs to give an answer.
- Sun Oct 29, 2023 4:35 am
- Forum: General Discussion
- Topic: Scissors are really just 2 knife blades together - haha!
- Replies: 32
- Views: 1135
Re: Sheffield made Whiteley 1920NP-12 Industrial Scissors
I was asked if I still wanted some William Whiteley 1920NP-12 side-bent shears that were out of stock in mid August; of course I said yes and carded it over the phone. All I can say is "WoW" - the quality is extraordinary and I`ve seen and owned really good American Wiss and Japanese Kai ...
- Thu Oct 12, 2023 2:42 pm
- Forum: General Discussion
- Topic: Know Anything About TK Semi-Stainless?
- Replies: 19
- Views: 1048
Re: Know Anything About TK Semi-Stainless?
I really like my Kanehide TK. It's an excellent all-round performer, and fit/finish is excellent. It's "stainless enough" not to pose any hassle. (Righties only, though.) IME, the tang will eventually turn a duller tone of gray, while the blade will eventually stain in various tones of gra...
- Tue Sep 19, 2023 6:12 am
- Forum: Knife Recommendations
- Topic: Yanagiba or Single-Bevel Kiritsuke or Sujihiki
- Replies: 5
- Views: 792
Re: Yanagiba or Single-Bevel Kiritsuke or Sujihiki
If you like the Enami usuba in general, and this knife is strictly for sushi/sashimi, then maybe the Enami 270mm yanagiba would be a good choice for slicing sashimi given your board size? https://www.chefknivestogo.com/enwh2ya27.html I will note that your usuba's weight is very much within ordinary ...