Chefknivestogo Forums

So if you're actually looking for under 7 inches, and not 6-10, maybe a honesuki?
https://www.chefknivestogo.com/kanehide.html

I don't one, but the Anryu B2 hammered gets a ton of love on here. I've seen lots of people say things like "best knife for the money" or "punches way above its price tag". It's also a really beautiful knife with the hammered pattern. https://www.chefknivestogo.com/kaanasgy24.html Harukaze AS is als...

Found these in a buddy's grandpa's garage while he was clearing it out. Top 2 are Ontario Knife Co. Put an 800 grit edge on the bull nose butcher and used it tonight. Very glad I had something like this. Bones didn't seem to affect the edge, as far as I could see. The gyuto (I don't care that that i...

This has already been mentioned a couple of times, but I'm super in love with my Kohetsu HAP40. I'm not a pro. But at home, I really feel like this knife can handle more abuse than most of my other knives.

I really like my YS 240. This should be gone.

Wow! So beautiful! And seems like a perfect size for a lot of people. Looks really thin along the spine.

Depending on the price, I think they look really cool.

Drop Point Hunter in CPM 154. It only has a 3.6 inch blade. --- Ken I know you are talking about the Bark River Drop Point Hunter, but I just looked into the original Bob Loveless Drop Point Hunter, on which the BR is based. They are all $5000 and sold out. Yowzas. https://www.arizonacustomknives.c...

Well the only practical skinning experience I have is on humans ( dont ask), so I got some expertise from someone I know whose expertise I trust. What I came away with was that for deer a 3.7 inch blade was ideal and 4" was ideal for any kind of game. Over 5" he considers in the way. Of course thes...

For me, it's instructive to find an analogy to help clarify my thoughts. Here's one that came to mind: How would we feel if a child of one of the sailors who died on the USS Arizona had proposed dredging up the battleship to makes some knives for charity for service members? Compare that idea with ...

Looks like the use of Twin Tower steel is quite commonplace: https://nypost.com/2015/06/21/last-pieces-of-twin-towers-being-distributed-for-memorials/ Exerpt from the article: The FDNY also stashed some WTC parts. Ryan Carpenter, a firefighter from Maple Valley, Wash., befriended a New York firefigh...

I'd be all over this if I didn't already have one. GLWS.

So cool, but would not fly at my school

Came across this interesting strop design and thought it was worth a mention here:
http://www.leevalley.com/en/wood/page.a ... 3072,43079

Congrats on offloading those. As an aside, just looked at the Canlis website, definitely makes me want to go there.

So I’m new to Japanese knives I have bought one of here recently and loved it. It was made with white #2 steel. After a few washes it began to rust. I know I can fix this but I’m trying to find one that won’t react to cutting an orange any help would be greatly appreciated. You can use the "shop by...

Qapla' wrote: ↑

Wed Sep 11, 2019 3:46 am

There does exist a specialized knife for butchering salmon; a sakekiri.

Found a 300 mm sakekiri that weighs 20 oz. What a beast.

Knew that wouldn't last long. Congrats.

Danzo wrote: ↑

Tue Aug 27, 2019 10:16 pm

Misono honesuki Frankenstein conversion, makes an excellent chicken slayer. This thing parts about 100 turkeys during thanksgiving week. Single piece bocote with exaggerated taper

Really like that!

ken123 wrote: ↑

Tue Sep 10, 2019 1:38 pm

From what I can find, the edge on 3v is tougher but A2 is easier to sharpen and gets sharper.

I would agree. But 3v isn't really too hard to sharpen. Consider Northstar in A2 or other blades as well.

---
Ken

Thanks!