Chefknivestogo Forums

Are you on a timeline for this gift?

I am a 240mm gyuto partisan so I always feel out of my depth recommending something like a santoku or bunka. So that disclaimer aside, a Takeda or Moritaka come to mind.

Welcome, Boots.

Out of curiosity, any thoughts on what's driving price here? It looks to be a terrific version, but it's so much different than the rest of the line and other near competitors -- I'm thinking Kamo. No insight at all. I think I recall Mark saying something about a high loss rate in QC. Since, as far...

I too am pretty out of the loop these days. Having been poking around the forum for just a week or so now, one name I've seen several times with glowing reviews is the Shibata stuff. These had just shown up around the time I stepped back from the form. Takeda is one of the more unique experiences I'...

In case this proves helpful for anyone else. Here are a few of the resources I've found and used. For herbs, spices, and some hippy sorts of stuff: ordering has been a bit odd, not bad, just odd. Since the pandemic hit, they have taken the double hit of increased orders and decreased manpower on sit...

I'm not familiar with that particular knife. Looks promising. Can't wait to hear your thoughts.

Congrats.

How long did it take you to grind that out?

Haven't been keeping up with the cool new knives lately since I don't do rehandles anymore. Still really miss it! But I am back to cooking at home a lot, so I get to actually use the knives I have! This is exactly where I am. Suddenly forced back into the kitchen, remembering why I love these things.

Thanks taz, this gets filed under "things I remember used to having known but don't seem to recall anymore."

Shit, ya!

Got that too

Looks outstanding. Nice work.

It's a Sukenari ya?

I think I have both those knives in the drawer right now.

I've had one of these for years. It was pretty dry when I got it and it took a lot of mineral oil to get it to "seal up". About 18 months ago I sanded it down and recoated with mineral oil and a mineral oil and bee's wax paste. Since the refresh, the board is better than even. I feel like ...

...even in the narrow range of just this one style of knife I find huge differences in how they handle various tasks. Would I be correct in assuming the same for other kitchen knife styles? Absolutely. I'm mostly playing devil's advocate here. I certainly have thoughts about which gyuto I prefer fo...

I own one of the Sakai Takauki gyutos. Excellent knives.

I had a long response typed up but then I deleted it. I think you've got some great responses already to work with. In the spirit of being sporting, though, I'm going to invert your question. Since the gyuto is specifically designed to be a muli-tasker, how much could you accomplish with only one kn...

Ouch

wrathen wrote: ↑Tue May 19, 2020 8:35 am Well I decided to bite the bullet and go with the other knife I really wanted a Shibata Kotetsu r2... from CKTG they say Friday for delivery so here is hoping I have it to play with this weekend

Congrats on the new toy. Let us know how it works for you.

Your sharpening question really deserves its own thread. The Chosera are very good stones. For a budget pick, I still delight in using my Arashiyama 1k and 6k. The 6k I especially enjoy. The Shapton Pro and Shapton Glass stones are also exceptionally good at what they do. You can also reach out to K...

Awesome video!