Chefknivestogo Forums

My wife finds this so amusing :V

33cm of handcrafted, polished, and sharp steel

Beautiful!

If only the humidity around here was not so inconducive for naked iron clad stuff... sheesh, those are beautiful!
Congratulations to the lucky regulars! I wonder, are those folks also the regular luckies? haha, just kidding

We've had great experience with Masutani VG1, both for ourselves (ours has been thinned, and performs very, very well on everything), as well as gifting it to friends. Always attractive, useful size, decent edge retention (this really depends on bevel angle, technique - or lack thereof - and cutting...

Bob Z wrote: ↑Wed Oct 06, 2021 6:32 pm Laser etched Sandwich spreaders

Wa-handled, please!

Hi Jmmoris, and welcome to the forum! Generally speaking, I think your framework for thinking about this isn't flawed, but it can be a bit to "macro" or high-altitude. The recommendations you've heard have to do with more... eh... nitty gritty aspects of sharpening a knife ;) I would, howe...

This is too much! Ugh!
And to read you say it looks even better in person

I had the pleasure of trying your Toyama 240... what a destroyer that beauty was!

Alex,

Have you read the passaround thread that involved the Matsubara B#2?
It was pretty easy to miss (Perhaps the moderators can edit its title)

viewtopic.php?f=15&t=4463&hilit=matsubara

Best to just consider whatever attributes you can foresee before the purchase and plan on learning more about your preferences after you use it for a while. That's wisdom right there. Here are two cents more: Experiencing one knife for a long will a) tell you a whole lot more about your own prefere...

Silence of satisfaction?

Look, for a santoku it's pretty curvy. But differently, for a curvy knife I'd say it's pretty short
Otherwise,. Grind, steel, and aesthetics all look gorgeous.
I wish that line was more often in stock, and talked about. I'd love to handle one of those gyutos

Thanks so much for doing this, Mark.

Those beauties seem to be a real challenge to photograph!

Very nice indeed

So... Are we talking 20th anniversary work-gloves for men? My work gloves were purchased exactly for that reason; avoiding cardboard dry-out. That's stuff will leech the life out of a hand for sure! "Sharpen like the best, cut through the test - CKTG 20th anniversary" "Knives like the...

Welcome to the forum, KS240 Great question! Several possibilities here.. If you have never sharpened your knife, I'd suggest doing that, and see if the problem is resolved. Many makers/factories send out their knives with a below par edge, expecting the end user to put on his/her own. My very tentat...

Both nakneker & ashy in the same post? Where have you two been lurking?

Always appreciate the well ordered and open information from you Kev. Beautiful everything
GLWS

Woah, long time no see!
Sweet handle!
Is that thing about a pound-n'-a-half of knife?
GLWS!

holy smokes. I want it.
Is it as good as it looks? How does it feel on the board? Super delicate edge? Will it glide-n'-guillotine, or is so fine that push-pull is the way to go?

Jeff B wrote: ↑Tue Sep 21, 2021 6:25 pm Shiro Kamo White #2 Gyuto 210mm
White steel and 55mm tall, there you go...

https://www.chefknivestogo.com/shkawh2gy21.html

Above - Shiro Kamo in Shirogami
Below - Shiro Kamo in Aogami, almost 55mm, too
You're welcome

https://www.chefknivestogo.com/shkabl2migy2.html

sigh

I was just telling my wife about him this week, after having broken out a stone from him I haven't touched in a year.
Uff...
He truly was a huge resource to this forum, its members, and much more.

May his memory be a blessing indeed

sigh

I was just telling my wife about him this week, after having broken out a stone from him I haven't touched in a year.
Uff...
He truly was a huge resource to this forum, its members, and much more.

May his memory be a blessing indeed