View Full Version : The Kitchen Knife

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