Chefknivestogo Forums

Price drop $110 all in, Happy Thanksgiving!

Thanks a lot for the kind words and I'm glad it finds a good home.

Yes, it's stainless. The knife has been sold and thanks for the interests.

Hi Mods, please mark this sold. Thank you!

Both have the same kanji (越後 一鉄) and they should be from Sanjo (越後) area. It seems they are from the same knife dealer/shop but maybe made by different blacksmiths. I can be wrong but the bottom one looks like Yoshikane hammer SKD.

Hello all, I have Konosuke HH 240mm Kiritsuke Wa Gyuto for sale. I bought it in 2012 from Mark and this is my first kono. I was very impressed with its F&F but never got used to the profile. I only used it several times and never sharpened it. It has since been stored in my closet. This series i...

Very sad to hear this. He was very helpful on the forums and I learned a lot from him. He will be missed.
Rest in Peace Ken.

Very sad to hear this. He was very helpful on the forums and I learned a lot from him. He will be missed.
Rest in Peace Ken.

Great advice from others! I have some single-bevel knives and it takes some time to get used to the steering but it's quite fun to use. Maybe you can start with a yanagiba? I see some chef used it for filleting, slicing vegetables, and sashimi. It seems more versatile. I will probably start with Ric...

It looks like a Takamura chromax santoku, which I heard it's tough enough in pro kitchen. Indeed very impressive work. Great job!

I have a Kajiwara blue #2 Damascus suji and it's nice at very reasonable price. I can be wrong but think blue #1 Kurouchi is a new addition so maybe Mark forgot to change the description? IMHO, the heat treatment of blue#1 in Tosa region is quite nice. I have a petty from Zakuri and nakiri from Mura...

Very nice! Thanks for sharing!

$140 shipped CONUS, thanks!

Forge to Table:
Height: 33 mm
Blade Length: 253 mm
Spine Thickness at Heel: 2.4 mm
Weight: 145 g
Thanks for looking and please let me know if there is any problem.

Hello all, I have a Sakon Ryuga SRS-15 240mm Gyuto and a Forge to Table 255mm Sujihiki for sale. Both are brand new in the box. I would like to sell them together and asking $200 including Paypal fees and shipping in CONUS. Some measurements and pictures: Sakon Ryuga: Height: 48 mm Blade Length: 245...

The first one is from Haruyuki. I think Mark used to carry them in SRS-15 steel.

The second one is from Azuma monamoto-no Masahisa. The 4-characters is for the maker (東源正久) but I can't translate the customer's name, sorry. Hope this help!

jacko9 wrote: ↑Thu Mar 11, 2021 5:46 pm I managed to get lucky and snag a Konosuke Fujiyama Blue #1 Kaiju.

Congratulation Jack and the knife looks amazing!

Calcifer1 wrote: ↑Wed Mar 10, 2021 6:51 pm I have another question would there be a down side to making a gyuto with a bit of a belly for chopping and a k tip

I think this would depend on personal preference and cutting style. That's why we have so many knives to choose from and forums to discuss.

gastro gnome wrote: ↑Sun Mar 07, 2021 10:51 am

Chappychap wrote: ↑Sun Mar 07, 2021 3:07 pm Really fantastic write up. Thanks for taking the time, I learned a few things there!

+1, thanks a lot for sharing with us!

Calcifer1 wrote: ↑Mon Mar 08, 2021 9:36 pm Would you say you can feel a difference vs a regular carbon knife

It can be subjective but should feel similar to mono-steel carbon knives. You can check a video from Salty comparing mono Masamoto KS and Honyaki. (https://www.youtube.com/watch?v=qOHx14MMDMw)

Thank you, Kosuke for the update and I'm looking forward to them!