Chefknivestogo Forums

I have a 240 gyuto in sld and really like it. Probably my most used blade. I like tall knives and this one is 55mm or so. Grind is super consistent, nicely convexed and very effective. Not crazy thin but thin enough. His sld seems to hold a precise edge twice as long as my other knives except for W...

I have a sld sujihiki by him. It is a beautiful blade and exquisitely made. I am actually looking at pucking up one of his petty knives, too. I just can't decide on the koi in vg1 or the kemuri in sld. Nice. Glad to hear it. Yeah, I'm looking at the SLD 150mm Gyuto to replace my current line knife ...

I have a sld sujihiki by him. It is a beautiful blade and exquisitely made. I am actually looking at pucking up one of his petty knives, too. I just can't decide on the koi in vg1 or the kemuri in sld. Nice. Glad to hear it. Yeah, I'm looking at the SLD 150mm Gyuto to replace my current line knife ...

Anyone here ever work with his knives? He's a relatively young blacksmith whose work I've seen elsewhere, but am finding surprisingly little about as far as reviews go. I'm eyeing one of his SLD gyutos to replace the knife I use on the line at work, but want to know a little more about their perform...

Ice bath after boiling should do the trick!

Anryu AS Gyuto 240mm! It is a great knife and just came back in stock today too. https://www.chefknivestogo.com/anasgy24.html OR the Makoto AS Ryusei Gyuto 240mm For those of you that enjoyed our Richmond Laser a few years ago this is essentially the same knife with the same cladding, same core ste...

After some time with the nakiri, I just picked up on a slight bend about halfway up the blade, where it swerves to the right. I was wondering if anyone else noticed this on any of their Daovua knives? Based on the rustic finish, I'm guessing it came this way, and can't imagine how I would have caus...

After some time with the nakiri, I just picked up on a slight bend about halfway up the blade, where it swerves to the right. I was wondering if anyone else noticed this on any of their Daovua knives? Based on the rustic finish, I'm guessing it came this way, and can't imagine how I would have cause...

I just got the tall petty and the nakiri in. I can vouch for how fun they are. With the price point, there's no worry really about babying them, so they feel more general-use-friendly. They also do take a very sharp edge very easily. And you can bring them back up simply using a steel. They also see...

Ya I forgot to add the Makoto as ryusei. After all the viewing research I think I've come to the conclusion that I want a Kato knife or a Makoto knife. But also I like thinner knives so a laser might be what I'm headed for as well or close to a laser. And for the Makoto Sakura is still at the top o...

Awesome. Yeah, sounds like the price matches the risk of a possibly warped knife. I wonder if you'd be able to send a bad one back to get replaced with a straight one? In any case, I'll probably go for it and see what I get!

As one does, I was deep into browsing knives when I stumbled upon the Daovua line from Vietnam. Pretty unique, as far as I can tell. And reasonably priced for a line cook. Anyone have any experience with these knives and the steel? I was wondering specifically if it resulted in any discoloration com...

Yeah, given shipping costs and your location you might stay on the East Coast. ECT just had a spring special with free inbound shipping if you have two or more pans. He runs specials on shipping pretty often. If that has expired you can use his shipping account via the ECT website for discounted sh...

I am located in Maryland. I will look into all of these options. I'd obviously prefer to not wait too much longer to get these pans retinned, but a better job is a better job... Brooklyn and East Coast seem like the most viable because of proximity, and because the pans themselves are in pretty good...

Anyone have much experience with re-tinning copper pots? I have a growing collection of salvaged copper pots from antique stores that I've been meaning to re-tin, but I'm not sure who to go to or how much I should expect to spend. It seems like there aren't too many tinners how there, so I'm wonderi...

Thanks all. I really appreciate all the suggestions!

The more I hesitate, the more I discover, of course.

Anyone have experience with the Yusaku line of knives?

Branching out to looking at 240's and found this beauty: https://www.chefknivestogo.com/yubl2gy24.html

Also looking at this guy: Kajiwara Blue #2 Damascus Gyuto 210mm https://www.chefknivestogo.com/tska21gy.html

Looks like maybe a bit heftier than the others, maybe better for prep as a workhorse?

Welcome to the forum. Of those listed I like the Makoto the best but you can't really go wrong with any of them, all are good knives. Thanks! Have been hovering around the forums but finally decided to join in. I will likely go with the Makoto, but I'm going to give it a little more thought and a l...

Hello all, I'm looking for a Gyuto that will be versatile in a small professional kitchen (without much space to move around in or to have all your knives out ready for use) that will keep a good edge through many prep and service shifts. Essentially, a workhorse that can do some fine work, as well....