Chefknivestogo Forums

Show some grace. CKTG does the best they can to keep this fair. Mark keep up the good work. Don't listen this BS.

tempImage7e5pWZ.gif Not the full collection, but my current daily drivers. Left to right Takeda AS classic 270 suji, Konosuke 255 B2, Hatsukokoro Nakagawa Ginsan 240, Konosuke HD2 150, Hitohira Tanaka Kyuzo B1 165, Hitohira Tanaka Kyuzo B1 210, Isasmedjan Jonas Johnson wrought iron clad (unknown co...

Haven’t posted in awhile. Takeda family. Mix of classic and stainless.

PM sent. Thanks.

Used half a dozen times. Sharpened once. No box, it didn't come with one just wrapped in newspaper. Most interested in Konosuke and other works from Yoshikazu Tanaka. May be interested in other items, not trying to be vague just unsure what would peak my interest. PM with offers. Thanks for looking...

Sold...Mods please close at your convenience.

SPF

Hello, First offering here. Shibata Kashima R-2 Gyuto 240mm. Never used. NIB. Bought as an impulse. Now I'm evaluating my collection and off-loading some items. Feel free to hit me with questions. Link is to CKTG description https://www.chefknivestogo.com/shkar2gy24.html $215.00 including CONUS ship...

Tough question to answer. Context has so much to do with it. Anecdotally my Konosuke MM 240 Ginsan and Konosuke VG10 Nakiri are awesome. I was very hesitant to buy a VG10 knife as my pass experiences with that steel have been sub-par. I was blow away by its performed, sharpness and edge retention. I...

And a petty so the gyuto won't be lonely.

Takeda NAS medium gyuto

Jeff B wrote: ↑Tue Mar 01, 2022 7:25 am

mauichef wrote: ↑Mon Feb 28, 2022 7:27 pm That bunka looks really nice. Not sure about the metal ferrule.

Yeah I think that ferrule will be a constant distraction when using the knife. The step at the wood is obvious, may as well have used plastic.

Agreed...the ferrule handle transition would drive me crazy.

Speaking to the weight. I may have to upgrade my magnet strip. Or house the cleaver elsewhere.

I’ve spent the last few months trying to figure out what type of bbq I wanted. I looked at the Kamado and the Santa Maria style grills and wasn’t a fan of how heavy and how long it took to get hot, even though I love the flavor that charcoal imparts onto food. Therefore, I crossed that off the list...

Cutuu wrote: ↑Mon Feb 28, 2022 8:44 am

epaulcdaid wrote: ↑Thu Feb 24, 2022 1:12 pm Konosuke Fujiyama Blue #2 Chuka Bocho

I was super lucky to pick this up recently. I've been hesitant to post it as I know many people were trying get one.

What’s the weight of it?

558g so my conversion approximately 1lb 3.7oz

Great info...looking forward to putting it to use.

Continued...

Konosuke Fujiyama Blue #2 Chuka Bocho

I was super lucky to pick this up recently. I've been hesitant to post it as I know many people were trying get one.

Nigara sg2 KU hammered 240 2.3mm spine (almost no taper until tip) 51mm+ height I’ve had it for a couple months now and i’m digging it. Very smooth cutter- great on the apple test. The grind on this is nuts. It’s hollow but man it is thin AF. Kinda like a takefu grind. See last picture. Great f&...

I've had a similar experience as several of the contributors. One of my first high end knives was a Takeda 210 stainless gyuto. It was an instant love hate relationship. I loved the profile and weight but unfortunately it suffered some wedging. After a long deliberation I decided to sell it. Recentl...