Chefknivestogo Forums

Good call keeping the Toyama.... love mine. Been on the hunt for a Toyama Nakiri ever since I got my 240. Definitely a big boy JKnife. Don't confuse people like I did :) . The knife is for SALE. I did second guess my decision and pulled it, but I have to start chipping away at things for my incomin...

Anyone have any input on these knives? Interested in the B#2 options, but price point and lack of input/info have me reluctant to pull the trigger. Blades sure do look nice.

Good call keeping the Toyama.... love mine. Been on the hunt for a Toyama Nakiri ever since I got my 240. Definitely a big boy JKnife.

I would love to see a video review on this knife/tool. Very intriguing.

Shoot... told myself I would buy this if it was still available Saturday... Guess I’ll wait for you to get tired of one of those Mazakis.

Wow! That is sweet!

I cannot comment on Fujiyamas, but I have had an 210 MM for a couple of weeks now. Reactivity is mild in my assessment. Developing a great patina so far. Overall, joy to use; only critique, as some have previously mentioned, would be the slimness of the handle (which can be negated by using a pinch ...

Awesome! Great timing; thanks!

I picked up a 240 last year after being nudged by Steve. Love it, been my favorite since it arrived.

pd7077 wrote: ↑Sat Oct 14, 2017 12:28 pmSriracha

+1

...And Brussel Sprouts. Seems like every restaurant (at least in the Bay Area) has some rendition as a small plate or app; and my wife seems required to try them all.

Thanks Mark! Definitely gaining confidence and improving. Glad there is a forum like this one to shorten the learning curve!

Wow... Just found my order history; shocking how much I have spent over the years... and that does not count my wife's purchases. Great forum question! On 05/27/2011 I bought a Tojiro 270 ITK Bread Knife and Tojiro 165 Damascus Nakiri. Seems like ages ago.

I agree with all the pro-cast iron talk. Took me a while to get comfortable using one, but once you do... they are awesome for almost everything. I now drool when I go over to my folks house and see my grandparents old cast iron skillets; just silky smooth beauties with thousands of food stories bui...

You will not be disappointed with the Tojiros... Nice affordable starting point, particularly when building a set. I have many and like enjoy them dearly; and most importantly do not mind guest using them "unsupervised".

Looking to sell my Moritaka 240mm AS Gyuto. Blade Height is 47.8mm and it has a Rosewood D-Handle. I have only used it a couple of times (on Carrots/Celery/Chard) to take it out for a spin, but just didn't quite connect with me. This knife was originally purchased directly from Moritaka Hamono. Plea...

All - Thanks for the advice; think I got it taken care of: https://drive.google.com/drive/folders/ ... sp=sharing.

Mark actually created a video forever ago detailing a tip repair. Here's the video. https://www.youtube.com/watch?v=gFBuOBarMFk Thank you for the video link. I am hoping to avoid rounding out the front of the blade, that is why I was thinking about going tip of the edge to the spine. I'll play arou...

Tip to spine or tip to heel?

Hi Ray, Fancy meeting you here! I didn't know if anyone would read this subforum but figured it would be nice to put some of my social media photos on here so the forum folks can see these more easily. Hey you asked about the some background. The Harukaze SRS15 are the same as the old Richmond SRS1...

All, Noticed that my ITK K-Tip (Tojiro Kiritsuke 240mm W#2) was in the wrong knife block slot... and when I pulled it out, the tip was broken off. Appears it hit the counter top when dropped in the block. So, though not major, I feel the need to fix it. I have done a great deal of sharpening over th...