View Full Version : The Kitchen Knife

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  1. ITINOMONN KASUMI 180MM WA NAKIRI vs Watanabe Pro 180mm
  2. cpm knives
  3. Need workhorse gyuto 240mm
  4. Question about white steel #1
  5. JNS Sale Yesterday ... What did you get?
  6. Itou Gyuto not as sharp as expected
  7. Let's talk Meat/Carving forks.
  8. Help identifying knife in Bon Appetit magazine
  9. Value question
  10. Tukiji Masamoto Yanagi Knives (Not sure if blue or white steel)
  11. "simple stainless gyuto" - what would be your pick?
  12. First Gyuto
  13. Need Help Identifying a Cleaver in Bon Appetit Magazine
  14. A Tale of Three Petty's...
  15. Please Recommend me a Left Handed Deba
  16. Tojiro 170 mm western Deba
  17. Finally ready to buy... Suggestions
  18. Two Handled Cleaver?
  19. Reboot of my thread with completed questionair from newbie
  20. Sakai Yusuke Restock @ Blueway
  21. honyaki petty??????
  22. Anyone seen Sakai Takayuki Grand Cheff gyuto in person
  23. Tall guys an push cutting
  24. Locating places of interest in Japan - help needed
  25. Need help identifying knife maker( Kanji)
  26. Looking for a new gyuto
  27. European kitchen knives - recommendations needed
  28. Pulled the Trigger.. here is what im testing
  29. Looking to Buy a Nakiri
  30. Knife stores in NYC
  31. Konosuke yanagi
  32. first knife
  33. Knife recommendation for trimming meat?
  34. How to dispose of ruined knife?
  35. Gesshin Kagero and Masamoto VG
  36. Repost from wrong sub forum.. First 3 In and analized !. Masmoto, Gesshin, Hiromoto
  37. Help to buy one Takohiki.
  38. Just back from Chengdu, China
  39. Gordon ramsay Kin Knives ltd edition
  40. Misono or Nenox
  41. Help me find my ultimate Gyuto
  42. Knife patina
  43. Saki vs Tanaka vs Itou R2
  44. cleaver for a cheapskate?
  45. A falling knife has no handle...
  46. Usefulness of a Nakiri knife
  47. Looking to buy first Japanese knife :)
  48. Precision Poultry and Fish
  49. Usefulness of a paring knife
  50. PM Knives
  51. Case XX Cutlery
  52. Konosuke Fujiyama White #2 Honesuki-
  53. Accordion cuts on veggies
  54. Paring knife suggestions
  55. Gyutuo Recommendation
  56. New Kramer Auction
  57. Anyone heard of Shiro Kunimitsu knives?
  58. usuba advice needed
  59. need help with damascus
  60. AEB-L knives out there
  61. Wicked distal taper
  62. looking for yanagiba
  63. Is stickiness related to sharpness?
  64. Have a Konosuke 210 petty AND a 210 gyuto?
  65. You know you want it!
  66. Advice on petty / mini gyuto and gyuto with wa-handles...
  67. Looking for a Saya
  68. What is this?
  69. Masamoto KS 2924 Wa Gyuto (San Mai) anyone tried one?
  70. Finding the perfect gyuto
  71. takayuki blue #2?
  72. Tips on decent intermediate usuba
  73. Future crisis in Japanese bladesmithing?
  74. Sabatier brand?
  75. Masamoto KA 0430, any comments?
  76. Knife Selection Question
  77. Is this knife a Tsukiji Masamoto or Sohonten Masamoto?
  78. Pairing/Petty knife
  79. Petty suggestions/opinions on Fujiwara Teruyasu
  80. Murry Carter no longer making kitchen knives?
  81. Richmond Laser Aogami Super Gyuto or Masakage Koishi Gyuto vs ?
  82. Hiromoto Gyuto second bevel angle?
  83. moribashi
  84. Hattori KD - Sharpen/Etch?
  85. Pimp My Forgecraft
  86. Is Dictum (Germany) a good place to buy knives?
  87. Shigeki Tanaka vs Kazuyuki Tanaka
  88. New Profile from Victorinox? More French?
  89. Friends with useless knives
  90. What would you get if Mr. Spock designed kitchen knives?
  91. What wood is used at Tojiro Japanese knives?
  92. Need help picking out a Gyuto
  93. Knife maker mentioned in NY Times
  94. Looking for rustic looking sujihiki that is thin (particularly behind the edge)
  95. wusthof classic nakiri ?
  96. Upgrading from Victorinox for the home (Chef's Knife)
  97. Fixing the grind.
  98. Konosuke nakiri vs...?
  99. Using a usuba for tournes and recommendations for usuba length
  100. Vertical knife rack options?
  101. Hiromoto Honyaki
  102. Can I get some help with selecting kitchen knives?
  103. Shigefusa Vs.
  104. Help with some kanji?
  105. Zakuri farm tools
  106. Need Knife or Knife Set Recommendation for Mother's Day
  107. Shun Fuji
  108. Bread knife?
  109. Getting my feet wet - beginner recommendations?
  110. Reco. needed; Zwilling vs Messermeister
  111. New knives...Chicken...Help...
  112. Gyuto with least stiction / best food release
  113. Help replacing Global G16
  114. Honesuki - straight or curved edge?
  115. Can you help?
  116. KS Series. HonKasumi Gyokuhakukou
  117. Is this aogami steel?
  118. Have 240mm, need smaller second knife
  119. Tojiro DP to gentle for novice cooks w/novice skill?
  120. Masamoto stainless wa gyuto, how does it compare?
  121. Sakai Yusuke in stock
  122. Why did you become obsessed with knives?
  123. So I think I just built my first set...
  124. Ever had knives just "die" on you?
  125. Best chefs knife under $100? Worth it or not?
  126. Reporting Problems with Knives - Good or Bad?
  127. 300mm Yanagiba, Masamoto KA, or Gesshin Hide?
  128. Unusual style kitchen knives
  129. Schmidt Brothers Cutlery; opinions?
  130. Japanese blades brand? Is this Yanagi worth buying?
  131. Anyone tried the Masanobu VG-10?
  132. To force, or not to force patina....
  133. Misono Dragon- faded. Can it be darkened again?
  134. Going to Japan
  135. What sort of knife is this? Purchased from Yasushige, Kyoto
  136. Tojiro DP or JCK Kagayaki Basic?
  137. Looking for a Nakiri
  138. i think i am going to simplify..(egads) one knife. one Gyoto.
  139. Nakiri - what size and weight?
  140. Looking for Mighty 180-210 Gyuto, Kurouchi finish, Blue Steel (new or used)
  141. Looking for a Biscuit Cutter
  142. Hypothetical- would you camp out for a knife
  143. old Clauss fnive
  144. Shimatani Yanagiba
  145. on the hunt for a new Gyuto
  146. Seattle Int'l Knife Show: What did you bring home???
  147. Which sabatier?
  148. Deba question
  149. integral bolster
  150. Micarta handles
  151. Can anyone tell me what kind of blade this is?
  152. konosuke fujiyama
  153. Tips on Sakai made knives
  154. First Gyuto FKM vs FKH
  155. suisin inox and special inox?
  156. Checking Out a New Yanagi
  157. First real gyuto, recommendations please
  158. Suggested addition to "which knife should I buy" questionnaire
  159. Looking for suggestions
  160. Second hand knives
  161. dull looking desert iron wood what to do
  162. Good Sujihiki knife to buy
  163. Problem keeping rust off new Gesshin Kagekiyo Gyuto.
  164. Information on a Vintage Set of Carbon Steel Professional Cutlery
  165. Custom Handmade Kitchen knives
  166. Oiling your carbon knife
  167. Maker's illustrations
  168. Please talk me out of buying this knife
  169. Tang/handle gap?
  170. ichimonji TKC white steel?
  171. Murray Carter Visits Reddit
  172. What is a really good kitchen knife?
  173. First Knife (I bet you guys are tired of this question)
  174. What kitchen knives should every kitchen have?
  175. Looking for 3 Knives
  176. All new to high-end knives - Which set should I get?
  177. Best cheap knife set ever??
  178. Looking for 180 mm stainless petty
  179. What is a really good kitchen knife?
  180. The one kitchen knife!?
  181. Miyabi 600MCD
  182. Knife (or two) for cooking on a vacation?
  183. Advice on medium thick Chinese cleaver
  184. looking for a smaller (or not)second knife! (carbon this time)
  185. Advice for knife purchase
  186. Kitchen garden knife
  187. Need help with 240mm j gyuto,,,, starting a new hobbie :)
  188. Yoshihiro 180mm
  189. What Japanese kind of knife for cook meat.
  190. What should my next knife be?
  191. Good trial santoku
  192. Why I'll never buy another Warther chef knife
  193. Decoy Knives?
  194. high end knife
  195. Recommendation for new knife?
  196. Can kitchen knives be "seasoned" like a Wok or Cast Iron Skillet?
  197. Old japanese pics please
  198. Need help with Yanagiba or Sujihiki, and Length
  199. More sources for wa handle makers who also will rehandle?
  200. New gyuto for work
  201. Stainless Petty recommendations
  202. Post your Favorite handles
  203. How to use a knife and fork properly ?
  204. Metal attachment on knife? Any ideas on what it is? PIC included
  205. Got first knife(s) !!!
  206. Cleaver
  207. What is a really good kitchen knife?
  208. Uploading pictures
  209. kramers on the bay
  210. Aritsugu type A steel?
  211. Chinese Cleaver (Chuka) Upgrade (Stainless)
  212. Home cook, looking for a nicer knife I can use every day for most things (leaning Japanese)
  213. I need your honest opinion
  214. Yanagi Stainless or Carbon?
  215. What makes a good Usuba?
  216. First J Knife
  217. Kitchen knife fora?
  218. Inox vs Ginsanko
  219. Can anyone identify these Japanese knives?
  220. Shimatani Yanagi, bent?
  221. Steak Knife Suggestions?
  222. Konosuke Blue #2 Honyaki Wa-Gyuto 240mm
  223. Suisin IH, how right biased??
  224. First Gyutou!
  225. rakuten customs fees
  226. whetstone ,,,,,which one?
  227. Sources for unhandled knives
  228. Looking for a Yanagiba
  229. Handle makers: Oozing epoxy
  230. Best knife grinds over the long run?
  231. Zwilling Kramer Essential
  232. Yet another which Gyuto thread
  233. Meat fabrication knife
  234. anybody know of a place in europe that makes custom sayas
  235. Suji/Yanagi
  236. How to make a knife
  237. White steel gyutos or petty that don't break the bank?
  238. Inspection of new knife
  239. grabbed a couple of blades from a box headed to the Goodwill donation...what is it?
  240. What is the best brand of kitchen knife?
  241. 240mm Gyuto Recommendations? *revised*
  242. Santoku for dad
  243. Looking for someone how can make saya in Europe
  244. home line knife suggestion
  245. Yanagiba vs Sujihiki
  246. any experience with the watanabe standard line?
  247. How thin is thin behind the edge?
  248. good (!) alternativ designs
  249. A special set of three in feather damascus- Moving workshop!
  250. Breaking tip of the knife