Chefknivestogo Forums

I know how to sharpen knives and even have an Edge Pro Apex that I use sometimes. But does anyone know how you sharpen kitchen shears? Do you freehand? How it is different or the same as sharpening double bevel knives? Relatedly, does anyone have experience with the Edge Pro Apex Scissor Attachment?...

I'm somewhat interested in getting a pair of good kitchen shears. I look on the website and it seems perhaps this is the best one: https://www.chefknivestogo.com/tojiro-kitchen-shears.html Does anyone have any experience with these Tojiro FK-843 shears? Any recommendations for another pair? This is ...

Just want to close the loop on this thread. I purchased two of the $40 Yahiko VG-10 90mm western petty following Jeff's recommendation. Out of the box, the knives were actually quite dull. But after some sharpening, they are awesome! These knives take on a great edge (sharpened using Shapton Glass u...

Thanks for your response! So HAP40 can be treated like a full stainless knife? It's just that it will develop a non-harmful patina? I don't really care about the aesthetics of the patina. My only concern is if this will destroy the knife. Hi Randomwalk, Since HAP40 is only semi-stainless (i.e., less...

I have a HAP40 knife that developed a gray platina on the core steel, likely because it was not generally wiped dry after use. I can sharpen it and take the platina off, but being semi-stainless, does anyone know what would happen in the long term if it continues to be used without being wiped dry? ...

For $40 I think you'll be pretty impressed. https://www.chefknivestogo.com/yavgpe90.html Thanks! Any thoughts on your recommendation vs this more expensive one, also by Yahiko? https://www.chefknivestogo.com/yavgdawegy211.html Also considering this Tojiro. https://www.chefknivestogo.com/tovghape90....

Hello, Do you have any recommendations for a full stainless short petty that is 100 mm or less (preferably in the 80 to 90 mm range)? Which of the ones here would be best? https://www.chefknivestogo.com/75pekn.html This is for my wife to cut and peel fruits. She has small hands and wants a small kni...

Kohetsu HAP40 Wa 210 please!

Something in Takamura R2.

I second the Kurosaki Shizuku R2. I have the 210 and like it a lot. It can get very sharp and holds the edge well. It also looks pretty good (better in person than pictures).

Mark, do you have any 220 stones? I see others in stock, but not the 220. Thanks!

I’m a bit confused by the product description. It says it’s stainless cladding, but partially covered with soft iron. So does the knife patina and need to be treated like a reactive cladding? Or treat it like a stainless cladding knife?

Very tempting. Would be totally interested if this was the 210 or the bunka. My wife likes shorter knives.

Just to follow up on this thread, I ended up buying the Kanehiro Ginsan Santoku for my wife. It's a great knife! Very sharp OOTB and the finish looks great. Thanks everyone for your input!

I would be interested if this was the R2 version. Not sure if I'm ready for a carbon knife at this time.

PM on the Kuro R2

Not sure what the problem is, but I cannot log into the forum using Firefox. It accepts my login info, but it just dumps me back to the main page (without logging in). I seem to be able to login fine using IE. I've tried clearing cookies.

+1 on more 210 petty and 240 suji options. I would also suggest more full stainless options.

I wish these came in Wa handles.

Thanks, SteveG. Were you disappointed in the Kurosaki R2 based on OOTB performance or after you've sharpened it? Would you still recommend Kurosaki or was it average?

Thanks everyone for your responses! My wife says she wants a stainless knife, so the Yuki and other carbon recommendations are out. I might buy a carbon clad knife for myself, but one thing at a time. This leads me to consider the following: Takamura Migaki R2 Santoku 170mm ($140) http://www.chefkni...