Chefknivestogo Forums

These are live on the site now.

Fujiyama FM / Blue #2
GT210 / Khii Ebony https://www.chefknivestogo.com/kofubl2gy21.html
GT240 / Khii Ebony https://www.chefknivestogo.com/kofubl2gy21e.html

Very grateful such a dedicated and informative group of people provide excellent steel at competitive prices with superior customer service! A million thank yous!

Jeff B wrote: ↑

Fri Jun 21, 2019 4:15 pm

Knew I should have held off a little longer on my last swag order.

I may need to send you one to test it.

I will shortly purchase a couple of knives from your shop (a 240mm gyuto and a bread knife) but just feel compelled to tell you that yours is the most ridiculously informative site of this nature I’ve ever come across. The geekiness here is wonderful. I can tell you truly love this, love knives and ...

Jack got shorted 2 years ago and then asked me to keep his money in the slim hope that I would ever get one again. I think he might have emailed me twice for an update. Thanks Jack. I appreciate your amazing patience.

Not done yet but here is the first prototype.

We're sending the coin to get an acid bath and that will turn it black. Then we'll burnish the high spots so it pops.

Here's one from this morning. Another gut punch. The culprit here was a squash stem: https://i.imgur.com/fbO8JyX.jpg Please, guys, don't use these knives for fibrous or frozen food items or if you do, be very careful about lateral stress. This Yuki my customer was using is not particularly chippy bu...

Hi Matt,

You're not alone.

I had a customer yesterday tell me he used his new Shibata AS on some lemongrass. Here is the result.

Man I hate when I get these emails. I know these knives are a big expense for pro cooks.

I’ll ask. I’ve been pushing him on the Nashiji stuff, especially those tall nakiris since they’re really popular. I haven’t been asking about the Damascus ones. Tanaka san usually takes a break from forging in the summer since it’s so damn hot. He tries to do mostly sharpening work until it starts t...

Beautiful blade.

Congratulations Gabe!

It's been mentioned in some of the Quick Look Product Videos that sandpapering is one solution for smoothing out choils and spines on some new knives. I'm mulling over placing an order and before I do, I'm wondering which grit sandpaper would be best for this application. From what I saw in the vide...

These pins look great, but I’m still on the edge of my seat waiting for the coins!!! I just got an email yesterday about the Takeda coins. “Mark, I hadn’t talked in a bit so I thought I would let you know the progress. I had taken a few elements out of the design so that I could send the dies out t...

Drive up and I’ll give you one.

Sweet!

We finished these and they came out nice. Sue stole the first one and put it on her shipping apron. https://www.chefknivestogo.com/kolapin.html

Hi Kosuke,

Check it out! https://www.chefknivestogo.com/kolapin.html

Mark

Amazing. I want one of those.

Fixed. Thanks Jeff.

I’ve read that some people do this thing called “proof reading” before they publish. It might be a good idea for me to try that some day.

nakneker wrote: ↑

Wed Jun 05, 2019 8:42 pm

Toyama 270 Honyaki came in today, been wanting one for a long time.

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Sweet looking knife.