Chefknivestogo Forums

Thanks for the heads up on the Togatta; just pulled the trigger on the Kurosaki.

Thanks all for the thoughts; currently leaning toward the Kurosaki. I still keep going back to the Kohetsu HAP40, though. Can anyone comment on the Kohetsu vs. Kurosaki?

Any thoughts on this: https://www.chefknivestogo.com/kusesg2su271.html

I know it is a bit out of my price range and I do not have any experience with SG2, but I really like my Kurosaki AS gyuto.

Hi all, looking for recommendations for a 270 sujihiki or short gyuto for slicing/trimming brisket or other large cuts of meat. 1)Pro or home cook? Home 2)What kind of knife do you want? Sujihiki or short gyuto (height of ~45mm or less) 3) What size knife do you want? 270 4)How much do you want to s...

Thanks all; your feedback is similar to what I was thinking too. I pulled the trigger on the Fujiwara FKH and the Yuki, but also went after a few Daovuas too (pipeline 165 nakiri, honesuki, and 210 gyuto) just to check them out.

Thanks for the comments; really appreciate the input. I also considered the Kanehide PS60, but really want to stay under $100 for a beater. Any thoughts on Daovua knives? Look very rustic, but how would they compare to the Fujiwara?

Looking for a recommendation for a low cost 210 gyuto that won’t stress me out when friends and family use. Also looking for a carbon steel replacement for my Richmond SRS15 240 Gyuto. The SRS-15 is a great knife and my first entry into J-knives, but I really like the “feel” and aesthetics of carbon...

Do you still have the Tanaka Nakiri and Moritaka Deba for sale? Tried to send PM, but did not go through.

Thanks everyone, just pulled the trigger on the Shibata.

Looks like the Tanaka 135 is out of stock; now considering the Shibata 135.

On second thought I am now leaning toward something shorter that 150, maybe the Tanaka 135 since it is closer to 140mm. Any thoughts on the Shibata AS 135? Maybe a bit short for board work?

Thank you all for the feedback; I think I am leaning toward the Tanaka 150. Any concerns about fit and finish? Also, anything I should consider when choosing my first Wa-handled knife?

Thank you for the responses; any thoughts on 135 vs 150mm? Also, for the fully reactive (iron-clad) options above, any concerns about excessive corrosion or affecting the flavor of foods?

Looking for a petty recommendation based on the below information...any suggestions or feedback is appreciated! 1)Pro or home cook? Home 2)What kind of knife do you want? (Gyuto, Santuko, Petty, Paring, Sujihiki, etc.) Petty 3) What size knife do you want? 135-150mm 4)How much do you want to spend? ...