View Full Version : The Kitchen Knife

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