View Full Version : The Kitchen Knife

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  1. need help with damascus
  2. AEB-L knives out there
  3. Wicked distal taper
  4. looking for yanagiba
  5. Is stickiness related to sharpness?
  6. Have a Konosuke 210 petty AND a 210 gyuto?
  7. You know you want it!
  8. Advice on petty / mini gyuto and gyuto with wa-handles...
  9. Looking for a Saya
  10. What is this?
  11. Masamoto KS 2924 Wa Gyuto (San Mai) anyone tried one?
  12. Finding the perfect gyuto
  13. takayuki blue #2?
  14. Tips on decent intermediate usuba
  15. Future crisis in Japanese bladesmithing?
  16. Sabatier brand?
  17. Masamoto KA 0430, any comments?
  18. Knife Selection Question
  19. Is this knife a Tsukiji Masamoto or Sohonten Masamoto?
  20. Pairing/Petty knife
  21. Petty suggestions/opinions on Fujiwara Teruyasu
  22. Murry Carter no longer making kitchen knives?
  23. Richmond Laser Aogami Super Gyuto or Masakage Koishi Gyuto vs ?
  24. Hiromoto Gyuto second bevel angle?
  25. moribashi
  26. Hattori KD - Sharpen/Etch?
  27. Pimp My Forgecraft
  28. Is Dictum (Germany) a good place to buy knives?
  29. Shigeki Tanaka vs Kazuyuki Tanaka
  30. New Profile from Victorinox? More French?
  31. Friends with useless knives
  32. What would you get if Mr. Spock designed kitchen knives?
  33. What wood is used at Tojiro Japanese knives?
  34. Need help picking out a Gyuto
  35. Knife maker mentioned in NY Times
  36. Looking for rustic looking sujihiki that is thin (particularly behind the edge)
  37. wusthof classic nakiri ?
  38. Upgrading from Victorinox for the home (Chef's Knife)
  39. Fixing the grind.
  40. Konosuke nakiri vs...?
  41. Using a usuba for tournes and recommendations for usuba length
  42. Vertical knife rack options?
  43. Hiromoto Honyaki
  44. Can I get some help with selecting kitchen knives?
  45. Shigefusa Vs.
  46. Help with some kanji?
  47. Zakuri farm tools
  48. Need Knife or Knife Set Recommendation for Mother's Day
  49. Shun Fuji
  50. Bread knife?
  51. Getting my feet wet - beginner recommendations?
  52. Reco. needed; Zwilling vs Messermeister
  53. New knives...Chicken...Help...
  54. Gyuto with least stiction / best food release
  55. Help replacing Global G16
  56. Honesuki - straight or curved edge?
  57. Can you help?
  58. KS Series. HonKasumi Gyokuhakukou
  59. Is this aogami steel?
  60. Have 240mm, need smaller second knife
  61. Tojiro DP to gentle for novice cooks w/novice skill?
  62. Masamoto stainless wa gyuto, how does it compare?
  63. Sakai Yusuke in stock
  64. Why did you become obsessed with knives?
  65. So I think I just built my first set...
  66. Ever had knives just "die" on you?
  67. Best chefs knife under $100? Worth it or not?
  68. Reporting Problems with Knives - Good or Bad?
  69. 300mm Yanagiba, Masamoto KA, or Gesshin Hide?
  70. Unusual style kitchen knives
  71. Schmidt Brothers Cutlery; opinions?
  72. Japanese blades brand? Is this Yanagi worth buying?
  73. Anyone tried the Masanobu VG-10?
  74. To force, or not to force patina....
  75. Misono Dragon- faded. Can it be darkened again?
  76. Going to Japan
  77. What sort of knife is this? Purchased from Yasushige, Kyoto
  78. Tojiro DP or JCK Kagayaki Basic?
  79. Looking for a Nakiri
  80. i think i am going to simplify..(egads) one knife. one Gyoto.
  81. Nakiri - what size and weight?
  82. Looking for Mighty 180-210 Gyuto, Kurouchi finish, Blue Steel (new or used)
  83. Looking for a Biscuit Cutter
  84. Hypothetical- would you camp out for a knife
  85. old Clauss fnive
  86. Shimatani Yanagiba
  87. on the hunt for a new Gyuto
  88. Seattle Int'l Knife Show: What did you bring home???
  89. Which sabatier?
  90. Deba question
  91. integral bolster
  92. Micarta handles
  93. Can anyone tell me what kind of blade this is?
  94. konosuke fujiyama
  95. Tips on Sakai made knives
  96. First Gyuto FKM vs FKH
  97. suisin inox and special inox?
  98. Checking Out a New Yanagi
  99. First real gyuto, recommendations please
  100. Suggested addition to "which knife should I buy" questionnaire
  101. Looking for suggestions
  102. Second hand knives
  103. dull looking desert iron wood what to do
  104. Good Sujihiki knife to buy
  105. Problem keeping rust off new Gesshin Kagekiyo Gyuto.
  106. Information on a Vintage Set of Carbon Steel Professional Cutlery
  107. Custom Handmade Kitchen knives
  108. Oiling your carbon knife
  109. Maker's illustrations
  110. Please talk me out of buying this knife
  111. Tang/handle gap?
  112. ichimonji TKC white steel?
  113. Murray Carter Visits Reddit
  114. What is a really good kitchen knife?
  115. First Knife (I bet you guys are tired of this question)
  116. What kitchen knives should every kitchen have?
  117. Looking for 3 Knives
  118. All new to high-end knives - Which set should I get?
  119. Best cheap knife set ever??
  120. Looking for 180 mm stainless petty
  121. What is a really good kitchen knife?
  122. The one kitchen knife!?
  123. Miyabi 600MCD
  124. Knife (or two) for cooking on a vacation?
  125. Advice on medium thick Chinese cleaver
  126. looking for a smaller (or not)second knife! (carbon this time)
  127. Advice for knife purchase
  128. Kitchen garden knife
  129. Need help with 240mm j gyuto,,,, starting a new hobbie :)
  130. Yoshihiro 180mm
  131. What Japanese kind of knife for cook meat.
  132. What should my next knife be?
  133. Good trial santoku
  134. Why I'll never buy another Warther chef knife
  135. Decoy Knives?
  136. high end knife
  137. Recommendation for new knife?
  138. Can kitchen knives be "seasoned" like a Wok or Cast Iron Skillet?
  139. Old japanese pics please
  140. Need help with Yanagiba or Sujihiki, and Length
  141. More sources for wa handle makers who also will rehandle?
  142. New gyuto for work
  143. Stainless Petty recommendations
  144. Post your Favorite handles
  145. How to use a knife and fork properly ?
  146. Metal attachment on knife? Any ideas on what it is? PIC included
  147. Got first knife(s) !!!
  148. Cleaver
  149. What is a really good kitchen knife?
  150. Uploading pictures
  151. kramers on the bay
  152. Aritsugu type A steel?
  153. Chinese Cleaver (Chuka) Upgrade (Stainless)
  154. Home cook, looking for a nicer knife I can use every day for most things (leaning Japanese)
  155. I need your honest opinion
  156. Yanagi Stainless or Carbon?
  157. What makes a good Usuba?
  158. First J Knife
  159. Kitchen knife fora?
  160. Inox vs Ginsanko
  161. Can anyone identify these Japanese knives?
  162. Shimatani Yanagi, bent?
  163. Steak Knife Suggestions?
  164. Konosuke Blue #2 Honyaki Wa-Gyuto 240mm
  165. Suisin IH, how right biased??
  166. First Gyutou!
  167. rakuten customs fees
  168. whetstone ,,,,,which one?
  169. Sources for unhandled knives
  170. Looking for a Yanagiba
  171. Handle makers: Oozing epoxy
  172. Best knife grinds over the long run?
  173. Zwilling Kramer Essential
  174. Yet another which Gyuto thread
  175. Meat fabrication knife
  176. anybody know of a place in europe that makes custom sayas
  177. Suji/Yanagi
  178. How to make a knife
  179. White steel gyutos or petty that don't break the bank?
  180. Inspection of new knife
  181. grabbed a couple of blades from a box headed to the Goodwill donation...what is it?
  182. What is the best brand of kitchen knife?
  183. 240mm Gyuto Recommendations? *revised*
  184. Santoku for dad
  185. Looking for someone how can make saya in Europe
  186. home line knife suggestion
  187. Yanagiba vs Sujihiki
  188. any experience with the watanabe standard line?
  189. How thin is thin behind the edge?
  190. good (!) alternativ designs
  191. Breaking tip of the knife
  192. Opinion of : Windmühlenmesser (Robert Herder) B1 Rudolf Broch knife
  193. Struggling with decision, need to buy knife ASAP
  194. New knife advice. Akifusa?
  195. What should I buy?
  196. I`m about buying knives.
  197. Kanji ID
  198. S*#t happens
  199. is this a good sashimi knife?
  200. Honesuki vs boning knife
  201. Recs for 240 Gyuto and 150 Petty
  202. Help Posting Pics
  203. Learning Knife Forging in Japan
  204. First good chef knife advice
  205. Knife maker in Korea
  206. Scale shrinkage on ZKramer
  207. Wood for a stone base
  208. What kind of knife for supreme (supreming??) oranges/grapefruit?
  209. A Newb and his knives first day.
  210. Looking for a few simple, decent, stainless western knives
  211. Show me your knife storage!
  212. Miyabi 7000 MCD 7000MC
  213. Kramer Evolution
  214. Kramer Essential Line
  215. Shigies
  216. If you don't mind, I need your two cents.
  217. Gyuto users: do you reach for slicing or bread knives?
  218. Powder Steel.
  219. MAC TO GYU-300
  220. Carbons to look for on the bay
  221. Sabatier as a starting set
  222. Where to buy a Saya
  223. Help deciding 1st gyuto!
  224. Nightmare Knife
  225. Things you learn when working with knives...
  226. advice for a fancy knife
  227. EU - France - Paris - New Japanese Kitchen Knife address
  228. Another first knife/set question. FKM, VG-1 or Eden Kanso
  229. Buying direct from konosuke?
  230. anyone heard of "QUEN" stone.
  231. Richmond AS/ Kohetsu AS gyutos
  232. Proper way to hold a knife
  233. Hattori kd on japan woodworker
  234. Knife recommendation for a lefty
  235. Katsuhiro Hocho
  236. Need Help on deciding the right knife
  237. Knife as a wedding gift, bad luck or not?
  238. Aritsugu A type petty
  239. Help me choose the right knife!
  240. Has a knife ever died on you?
  241. Kikuichi Performance TKC
  242. Deba?
  243. Masanobu VG-10 vs Masamoto Swedish Steel vs Suisin INOX Honyaki vs Gesshin Ginga Stainless
  244. Thinking about getting my third and fourth J-knife, advice?
  245. Slicing roast leg of lamb with a suji?
  246. Alright!! Post your top 5 Makers!!!!
  247. recommendation for kitchen knife steel
  248. Anyone rehandle a CCK cleaver themselves?
  249. Asai Hayabusa AS
  250. Decent stainless