Chefknivestogo Forums

Thanks for the fyi

You might find this helpful. No reason to spend more than 100-200$ on a first gyuto, and less than that if you buy used.

https://www.reddit.com/r/chefknives/wik ... mendations

Bought! Thanks for the forum members and website for the listings

Looking for used takamura chromax 210mm gyuto and takamura r-2 210mm gyuto. I live in the US. Let me know what you have

Takamura chromax 210 gyuto or takamura r-2 210 gyuto

Takamura Chromax gyuto 210mm

Wrestlemania ensues.......

No issues with google chrome.

Very swell idea

Thanks for all the feedback guys

Pretty impressive. Looks like it is time for me to get to work!

I was wondering if anyone has any idea on the quality of a compressed laminated wood ferrule? I was offered an octagonal wa handle, 240mm blue steel #2 knife with a compressed laminated handle option (instead of the normal plastic ferrule). Does anyone have a knife like this or any idea how it stack...

If the sale falls through, I am interested in the 8" chef knife.

Sold. Thanks everyone for looking

Price drop to 90$

I am also looking to stay under 200$ and buy secondhand. Thanks if anyone has anything

I am selling a Mac Mth-80 210mm gyuto. 100$ Very light usage. The stamp mark shows some light fading. Shipping to United States included. The picture shows light smudges from the blade being stored in a Victorinox bladeguard. Those are temporary rubber marks and come off. I do not have the original ...

Looking for a blue #2 gyuto 240mm (around 9.5"). Prefer non-plastic ferrule and oval/octagonal handle. Let me know what you have

Shipping to Ohio. Thanks

Cooking with the ribs precut you will lose a ton of flavor and moisture. I wouldn't recommend it. I've tried it once and they didn't taste nearly as good. It was a lot more convenient making them, though.

The only thing missing is wasabi! Nom nom looks tasty