Chefknivestogo Forums

Thanks for the advice
I end up getting another SG2 santoku. I do not like the feel of my VG10 santoku. It does not give me a smoother cut as my SG2 bunka. I am looking forward to my new knife.

I like shorter length knives. The gyuto is too long for me to master. I am thinking about getting a nakiri. Some says it is as good as gyuto for cutting meat. Any advice on nakiri ?

I used a 8000 to maintain my knives monthly. Is it too much ?
How often do you the rough grits to sharpen knives?
Thanks

Can some one tell me what is SLD steel? Are they any good?
I recently went to Tokyo, and visited the kitchen street. At the knife store Kamata, I got a petty knife there. It is a mirror Damascus .
Thanks

Hi,
My name is Sabrina. I am a home cook . I just started using Japanese knives during Covid, when I stayed home and cooked a lot. I owned 3 knives, a Vg10 Santoku & a Sg2 bunka and a SLD petty . I am thinking of getting another SG2.