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  1. Recommendations for my first gyuto knife
  2. Christmas present ID ?
  3. Should I trade in my knife? Shun Kaji or something more like the Moritaka?
  4. W Beatty Cleaver
  5. Unicorn Knife
  6. Help Choosing My First Nakiri
  7. Metallurgy question. Stainless Damascus over Hap40
  8. Kato vs Kato
  9. Kochi nakiri
  10. Sakai ichimonji kiritsuke. Any feedback?
  11. Re-Handling a Wa Handled Knife
  12. Knife block for larger knives
  13. My knife New Year's resolution
  14. Starting small - which knifes to buy? Deba for small fish & petty.
  15. The blade I never knew I wanted.
  16. What knives to use on frozen food?
  17. New gyoto, new to *** knives!
  18. Yoshikane SLD ?
  19. Thin Gyuto Recommedations / Information
  20. TOGO REIGO in the kitchen
  21. New knife
  22. Kato / Shigefusa owners in Melbourne, Australia - need some assistance
  23. #13 ITK test drive
  24. Kato/shig/kono gyuto, best grind for left handed?
  25. Sakai Ichimonji Kichikuni
  26. A completely new set
  27. Maintaining wooden cutting boards + synthetic boards
  28. new tools for a young chef
  29. D-shaped handle
  30. Your opinion on this knife
  31. Singatirin honyaki
  32. Korin yanagi
  33. Need a beginner jknife
  34. Looking for inexpensive J-knives (petty) to be gifted to relatives/friends
  35. Potential?
  36. What to buy in Japan
  37. Honesuki vs Hankotsu
  38. Ummm? Where would this be used and how?
  39. Respect the classics, man!
  40. Forgecraft choil shots
  41. Takeda: It's baaaack!
  42. Looking for a new knife....
  43. Can anyone explain wedging?
  44. First Japanese Gyuto!!!
  45. Zwilling-Henckels warranty replacements
  46. Tanaka r2 iron gyuto.
  47. rounding spine
  48. SLD vs R2/SG2
  49. old bone handled meat fork.
  50. maybe an old Sabatier knife isnt for me?
  51. looking for a Gyuto upgrade
  52. Honyaki question
  53. [Cutting Boards] End vs. Edge
  54. Takeda ....What to look for (now) to keep from getting screwed
  55. TK-set of Mac's
  56. Your favorite brick and mortar
  57. Reducing stiction on Kono HD suji?
  58. Takeda sealant
  59. Stuff you don't need, but realllllly want?
  60. Pulled the trigger - Gesshin Uraku 240mm SS
  61. What is your favorite parering knife?
  62. handle spacers
  63. howe aeb-l parer
  64. Swedish Steel - where from?
  65. Visit to Chan Chi Kee (CCK)
  66. Engravement translation
  67. Top Japanese Makers/blacksmiths
  68. I need two knives: a nakiri + ?
  69. Looking for my dream carbon gyuto
  70. Looking for something new
  71. Steel of your Dreams
  72. Inlaid ho wood Handles
  73. Without an all-rounder like a Gyuto
  74. Great value carbons
  75. Tojiro knife with blemish at handle
  76. Masamoto KS WaGyuto 240 mm hitachi white 2# VS Ashi Hamono Ginga WaGyuto 240 mm white 2#
  77. forgecraft potential?
  78. Just starting out, looking for advice for the home
  79. most used knife? picture thread
  80. Non-Gesshin Hide
  81. Chisel Grind VS Flat Grind
  82. Edge Trailing How-To
  83. Knife guards
  84. Blue patina
  85. Fujiwara 240mm FKH VS Masamoto KS Wa-Guyto
  86. Skype Lessons
  87. Yoshikane SKD ?
  88. Looking to purchase my first knife!
  89. Shun's
  90. Help with choosing first J-knife
  91. Recommend a carbon 150mm wa petty for ~ $100
  92. What size small gyuto to get?
  93. Knife handle makers
  94. Great Experience in Asakusabahi!
  95. nakagoshi knives?
  96. Steak knives and wooden plates
  97. Am I the only home cook to prefer a larger chef's knife??
  98. Burt Foster Jappalation Kitchen Knives
  99. Itinomonn
  100. Anybody know what this is.
  101. Takamura: thoughts?
  102. Yoshiaki Fujiwara gyuto for a beginning freehand sharpener?
  103. Disappointed from my knife Miyabi 600s
  104. New vs Vintage Sabatier
  105. Nooooooooooo! Don't cut THAT!
  106. Which Gyuto and Deba should I buy?
  107. Help Identifying Manufacturer of a Japanese Knife I Recently Bought
  108. Can anyone help a newbie identify a knife? Also: Damascus quality question
  109. Thoughts on Banno Bunkas?
  110. Honesuki and hankotsu
  111. Hieji 240mm Gyuto: Blade Height?
  112. The Screaming Chef's Knife
  113. Gerber's Kitchen Knife
  114. Funyaki/line knife
  115. Thinking about buying a Masakage Shimo petty
  116. Can carbon knife keep in the knife stand with the water?
  117. Have u ever used Ashi Hamano Ginga HItashi white2# 240mm before?
  118. Looking for petty with Shigefusa like profile
  119. Which would you pick?
  120. Looking at these 270mm Gyutos
  121. Looking for petty 180-210 mm, stainless
  122. Steel - difference, pros, and cons
  123. Takamura Hana Damascus HSPS Sujihiki
  124. Can anyone identify this chef's knife?
  125. Santoku Brand Question
  126. Knife shopping in Japan and house brands
  127. CarboNext or Suisin Inox petty?
  128. Question for lefty laser users
  129. Tojiro DP gyuto 240mm vs Fujiwara FKM gyuto 240mm
  130. Echizen Japan 1310 or Hattori FH
  131. K Sabatier 10" -- Bent is to be expected?
  132. What I have at home
  133. WTB Petty. Looking for recommendations.
  134. Watanabe 270 Gyuto WIP
  135. wow! forgecrafts, really?
  136. R2 Steel vs others
  137. LF Upgrade to Forschner Boning Knife
  138. What brand knife is this?
  139. Morimoto
  140. can I post a knife to you?
  141. Protective lacquer OOTB?
  142. what to use for a cutting board...
  143. Knife Advise
  144. Chipped Shun Blade, what should I do?
  145. Carter on Reddit.
  146. Rehandling
  147. Meat cleavers
  148. Hakata Santoku knives anyone?
  149. Experience with any of these makers?
  150. Help Me Choose a Cleaver
  151. A knife for terrines
  152. Ready to Upgrade
  153. Question on sujis for leftys
  154. Cutting board Bakko Yanagi
  155. Cutting board Bakko Yanagi
  156. Help me find a taller petty
  157. Sakai Takayuki 240mm Yanagi
  158. Best overall Yanagiba
  159. Shigefusa Kasumi Yanagiba
  160. Honesuki: singe vs double bevel
  161. Suggestions on stainless 180-200mm wa-petty
  162. Kaneshige
  163. Thoughts on Zakuri Nakiri vs others at the same price point?
  164. Contemplating getting a Nakiri
  165. Masamoto VG - recommended? What's the handle like?
  166. New knife problem :(
  167. "Cheap" KS profile
  168. Masamoto Sohonten blacksmiths
  169. Kona Junk-shop Find - Handmade Sashimi Knife
  170. Levels of Shigs?
  171. Most practical sized Deba
  172. Help me choose my first "real" knife
  173. Help identify this old Carbon Steel Chef's Knife
  174. In the market for a Shun Sumo Santoku but...
  175. Tanaka
  176. difference nakaya heiji and gesshin heiji
  177. Sujihiki instead of a gyuto for meat?
  178. N ubatama knvies
  179. kasumi, kurouchi, low carbon steel/iron
  180. Patina For 1095
  181. Hamon Line
  182. Carbonext 'Extra sharpness' option advice
  183. Difference between these two Watanabe nakiris?
  184. The reactivity of my blue steel knives is driving me crazy at work
  185. Knife Newbie Needs "Death Blade" - Advice?
  186. What are you carrying?
  187. "Emoticon" on Shigefusa Kanji?
  188. Hiromoto AS thickness question
  189. HOw do you approach nuts? with caution...lol
  190. ITINOMONN KASUMI 180MM WA NAKIRI vs Watanabe Pro 180mm
  191. cpm knives
  192. Need workhorse gyuto 240mm
  193. Question about white steel #1
  194. JNS Sale Yesterday ... What did you get?
  195. Itou Gyuto not as sharp as expected
  196. Let's talk Meat/Carving forks.
  197. Help identifying knife in Bon Appetit magazine
  198. Value question
  199. Tukiji Masamoto Yanagi Knives (Not sure if blue or white steel)
  200. "simple stainless gyuto" - what would be your pick?
  201. First Gyuto
  202. Need Help Identifying a Cleaver in Bon Appetit Magazine
  203. A Tale of Three Petty's...
  204. Please Recommend me a Left Handed Deba
  205. Tojiro 170 mm western Deba
  206. Finally ready to buy... Suggestions
  207. Two Handled Cleaver?
  208. Reboot of my thread with completed questionair from newbie
  209. Sakai Yusuke Restock @ Blueway
  210. honyaki petty??????
  211. Anyone seen Sakai Takayuki Grand Cheff gyuto in person
  212. Tall guys an push cutting
  213. Locating places of interest in Japan - help needed
  214. Need help identifying knife maker( Kanji)
  215. Looking for a new gyuto
  216. European kitchen knives - recommendations needed
  217. Pulled the Trigger.. here is what im testing
  218. Looking to Buy a Nakiri
  219. Knife stores in NYC
  220. Konosuke yanagi
  221. first knife
  222. Knife recommendation for trimming meat?
  223. How to dispose of ruined knife?
  224. Gesshin Kagero and Masamoto VG
  225. Repost from wrong sub forum.. First 3 In and analized !. Masmoto, Gesshin, Hiromoto
  226. Help to buy one Takohiki.
  227. Just back from Chengdu, China
  228. Gordon ramsay Kin Knives ltd edition
  229. Misono or Nenox
  230. Help me find my ultimate Gyuto
  231. Knife patina
  232. Saki vs Tanaka vs Itou R2
  233. cleaver for a cheapskate?
  234. A falling knife has no handle...
  235. Usefulness of a Nakiri knife
  236. Looking to buy first Japanese knife :)
  237. Precision Poultry and Fish
  238. Usefulness of a paring knife
  239. PM Knives
  240. Case XX Cutlery
  241. Konosuke Fujiyama White #2 Honesuki-
  242. Accordion cuts on veggies
  243. Paring knife suggestions
  244. Gyutuo Recommendation
  245. New Kramer Auction
  246. Anyone heard of Shiro Kunimitsu knives?
  247. usuba advice needed
  248. need help with damascus
  249. AEB-L knives out there
  250. Wicked distal taper