Chefknivestogo Forums

More information would be helpful...asking for the best smoker is similar to asking for the best knife..

F60839B4-DCB1-4D63-9922-5D1871261EE7.jpeg Lucas Gumbiner I didn't know Lucas did steak knives, how do you like them? I just tried out one of his gyuto's for the first time recently and was really impressed. I love them. I have a gyuto, the steak knives, and a gear bag knife from him, he’s really im...

Lucas Gumbiner

I completely agree that sets are not the best value. I would suggest you purchase one good chef’s knife in your price range, and get familiar with it. There aren’t many things you can’t do with a gyuto, and I feel that’s a good place to start.

Chefspence wrote: ↑Mon Jan 27, 2020 8:39 pm

5698k wrote: ↑Mon Jan 27, 2020 6:49 pm Most definitely.

Thanks 5698k....are you a droid

Ha! No..another word about Toyama..I’d much rather pay $450.00 for a Toyama than $1000.00 for a Shig, I don’t feel the Shig is really that much nicer than the Toyama.

Most definitely.

I’m still getting it often.

I’m getting it often.

Toyama.

nakneker wrote: ↑Sat Jun 01, 2019 4:31 pm

5698k wrote: ↑Fri May 31, 2019 2:54 pm 5EE21D1E-E612-408E-B573-FCF57A727705.jpeg

All handles but one by Chef Duy Pham.

Amazing collection in a very amount of time. Love it!

I had loads of help!

All handles but one by Chef Duy Pham.

Kato standard 240. Mammoth tooth handle by Chef Duy Pham

The additional marking on the blade is called kao I believe, it’s Katos way of designating a blade as perfect.

You have taken the first steps into the rabbit hole..congratulations! I would say keep your henkels, you made a good deal. Next, get the word set out of your mind..Concentrate on getting a quality gyuto for your first knife, and go from there. I would also look into learning how to sharpen, it’s ess...

Kalaeb wrote: ↑Thu May 16, 2019 3:29 pm

5698k wrote: ↑Sun May 12, 2019 5:16 pm 40490E33-85DF-42C0-8706-6B5FE9382810.jpegD894367A-9337-45E0-956E-A776C250C008.jpegF6B32D1B-3E53-4F68-AF02-AC14B72ED875.jpeg34DD7253-7CB2-49B1-8EA1-03D1F1DC86DF.jpeg

Stainless clad Toyama, spalted hackberry handle by Chef Duy Pham

Is that a copper butt cap?

Awesome!

Yes it is.

Stainless clad Toyama, spalted hackberry handle by Chef Duy Pham

Mammoth tooth on a kato

My new Blue Kato Standard with mammoth tooth handle, both thanks to Chef Duy Pham!

I’m curious, now that Toyama is making stainless clad knives, how they would fit in the equation.

Ask about the manufacturing process..a good knife is forged..cutcos are stamped.

Gorgeous knife! Killer handle! This is an incredible deal waiting for a buyer. GLWS!