View Full Version : The Kitchen Knife

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  1. Decent stainless
  2. advice - "brand new" Zwilling Kramer appears to have been used
  3. Trending Larger or Smaller?
  4. How to remove deep patina?
  5. Yanagi is not 100% straight, ok?
  6. Mr Itou Custom R2 vs Hiromoto Honyaki Gyuto, Thoughts wanted
  7. Abs ms exam on kitchen knives
  8. heiji is about to arrive
  9. How many knives are enough?
  10. Which knife should I buy
  11. 1st Carbon Gyuto Recommendation?
  12. Finding a forgecraft
  13. If you were to do it all over again.
  14. problem with saya heiji
  15. Multiple knives
  16. My first knife, no budget. Need suggestions!
  17. Help with first few knives
  18. Did i throw away my money on a Shun Reserve
  19. Video: Who is this Bladesmith?
  20. DT ITK on the bay
  21. Japanese Custom Knife Makers
  22. Knife block solutions.
  23. Japanese dovetail saws
  24. Honesuki or Garasuki reccomendations
  25. Can we update the "what knife should I buy" thread
  26. Anybody, got a Kato I can borrow?
  27. First Japanese Knives recommendations
  28. Hiromoto stops
  29. What do you use for your Yo-Deba?
  30. What Knife Should I Buy?
  31. Gekko Vs Shiki
  32. Traditional Japanese OR Western Grip?!
  33. Maruyoshi and Hattori?
  34. Cheap knives
  35. Bad luck with knives
  36. Newbies first post. Find me a General purpose little one please!
  37. After a lot of hours and a lot of fun I am close to a decision!!!
  38. Hypothetically speaking if I sold my Kramer Damascus
  39. Advice please for first knife! Thanks in advance
  40. Practice Knife
  41. Anybody Have Any Experience with the Tojiro Origami Gyuto or KAI Seki 5000ST?
  42. chef knife less than 55 dollars. do you have any advice?
  43. cutting boards question
  44. Cattaraugus Knives
  45. Are Epicurean boards knife friendly?
  46. Honesuki
  47. Looking for knife with custom handle
  48. Yanagiba Impulse Buy!!!!! Did I do okay????
  49. Zakuri funayuki
  50. Slicing technique
  51. Help with Knife identification!
  52. Steel Question
  53. Looking to upgrade from shun classic. Masamtor or Misono maybe
  54. Kagayaki Carbonext 270mm Gyuto KC-7?
  55. Poly or Mono
  56. MAC yanagiba update/question
  57. Which is more fun...?
  58. Looking For Something New
  59. Help With First Japanese Knives
  60. Kramers on ebay
  61. So, Who Would Be Willing To Take The Plunge On This Project?
  62. What is the deal with Fujiwara Teruyasu
  63. Hokiyama Sakon
  64. EuroKnives!
  65. First Japanese Knife Help
  66. Takeda 250 Stainless vs 270
  67. Looking for a Wife Knife and a Cleaver Comrade.
  68. The Edge(er)
  69. Stainless Suji w/ Knuckle Clearance ?
  70. knives most likely to appreciate
  71. Forged vs Stamped any benefit?
  72. Looking for a new knife. The Newbie first post! hahaha
  73. Best source for a CCK 1303 / 1301 / etc.
  74. Thank you
  75. Knife ID request
  76. Gyuto Guidance
  77. Deba vs. other boning knifes for fish
  78. Help choosing chef's knife
  79. What is the point of damascus?
  80. fancy handle on traditional yanagi
  81. nenohi kaede
  82. By Request, My Experiences With J Knives From The Begining. It's Long....
  83. grinding out a deep bevel
  84. Noobie looking for a chef's knife (questionaire)
  85. not sure what suji to buy need a bit of guidance
  86. New Gyuto suggestions for 240mm
  87. Counterfeit knives: do you encounter them often?
  88. sashimi technique question
  89. Akifusa SRS15 equivalents
  90. Use of outdoor knife for heavy kitchenwork?
  91. Has anyone used a 14 inch Sabatier?
  92. Petty knife help
  93. Richmond Aogami Super 120mm petty knife.. any good?
  94. Trying to find the length of this deba.
  95. German Chef's vs. Western Deba?
  96. How to store a yanagiba/deba
  97. Would like some input on what knives I should get for different purposes
  98. Help deciding on some new knives
  99. Knives that are hard to store
  100. Pairing Knives
  101. Sabatier carbon
  102. How do you store your knives?!
  103. Old Mac knives
  104. Info Post Server Upgrade - Software Upgrade
  105. Clarifying some japanese terminology
  106. Stupid Home Cook Question....
  107. Alternative to End Grain, what is the best compromise?
  108. Go-to petty knife recommendations
  109. Gifts
  110. One small step into Japanese Knife Obsession...
  111. help me find this
  112. Aussies and shiges
  113. Are wood handled knives legal to use in California or elsewhere?
  114. Bread Knife? Options beside MAC?
  115. Sujihiki, or maybe petty, for second J knife.
  116. Cutting Board Newbie needs help
  117. maker of this knife?
  118. What are your experiences with VG10?
  119. Santoku or Nakiri?
  120. Oyster knives...
  121. TWIN J.A Henckels Profession " S" Questions
  122. A Reasonable Priced Knife To Cut A Roast
  123. Would You Use An Electric Knife To Cut...
  124. Wantanabe pro blue #2
  125. What's the world coming to?
  126. slicer
  127. JCK Honba-Duke Sharpening Service?
  128. Looking for something specific
  129. Fu-Rin-Ka-Zan Stainless Wa Gyuto
  130. The definitive KKF knife skills video - your opinion needed
  131. Simply Ming Knifes
  132. Help identifying knife
  133. High End 270mm Gyuto? Konosuke HD2 Funayuki?
  134. Heavier gyuto - Heiji SS or Kato?
  135. Recommendations - Flexible Filet knife for fish...and round bottom wok with ring
  136. Paring knife suggestions needed!
  137. Steel Composition of Your Next Knife?
  138. What knives should i buy
  139. What knife should I buy?
  140. New knife set recomendation
  141. Intro and what next question
  142. Searching a 270mm small budget sujihiki
  143. Fish n Poi Handle Repair
  144. WTB : Laserish type knife
  145. Excited about new Shun and Global knives
  146. Hiromoto rehandled and etched by Tim Johnson
  147. Need some advice about shun,thank you
  148. 9 1/2" Miyabi Evolution Slicer
  149. Looking for a Gyuto + a supporting cast
  150. what determines the springiness of a knife?
  151. yanagiba sashimi knife
  152. Which 240mm Gyuto should I buy? First real knife!
  153. Cutting board / oil question
  154. KAI Wasabi Yanagiba to practice sharpening on?
  155. Anyone else moving toward All American Makers?
  156. Hattori Suji
  157. another what knife (maker) should I buy?
  158. Budget(ish) Hammered Damascus
  159. What will I need?
  160. Vintage Japanese Knives
  161. Blueway Japan "GINGA"
  162. Replacing Old F. Dick Paring Knife
  163. Wa petty recommendation please
  164. My work kit
  165. Butcher Block - who else makes good ones ?
  166. Upgrading 5 Knives
  167. Looking for an entry level japanese knife
  168. CCK costs as much as a VC?!?!
  169. Suggestions for a 210 beater...
  170. first carbon wa gyuto
  171. Zakuri where to buy?
  172. Is this delamination or something else?
  173. Looking for 18 cm stainless laser-like gyuto
  174. Help recommending workhorse gyuto
  175. Visiting Japan
  176. Can you help me ID these ?
  177. Help with purchasing a new knife
  178. Concave gyuto?
  179. anyone heard of\encountered Ellys lion sabatier?
  180. Knife Rec: Gesshin Ginga vs. Kagero vs. Hattori FH vs. HHH Prod?
  181. Recommendation for Lefty Honesuki?
  182. Mac Chefs knife or Fujiwara FKM Gyuto?
  183. Another gyuto to get!
  184. which nakiri?
  185. Anyone is US order from Metal Master?
  187. Just another nakiri / usuba Question Thread
  188. Yaxell Ran
  189. 330mm Yanagiba, Aoko Super on Ebay
  190. First santoku recommendations?
  191. So whats new around here?
  192. Tosa Nakiri - anyone familiar?
  193. Iron cladding reactivity
  194. choosing a long sujihiki
  195. Itinomonn: Carbon V2 Kurouchi/Kasumi vs. Semi Stainless Kasumi.
  196. Looking for a prep knife
  197. Question about selling
  198. Old kitchen meat knife
  199. Kramer Damascus Kiritsuke on Ebay
  200. Would like to get a Funayuki
  201. Suisin Inox Honyaki vs. Gesshin Ginga
  202. Which gyuto would you pick and why?
  203. Greetings from Belgium. Question about IKEA Slitbar chef's knife 21
  204. Masamoto CT Series 210mm gyuto?
  205. Visiting Japanese knife shop - which knives should I view and feel?
  206. Brand find?
  207. Suggest knife for coworker
  208. Knife suggestions for 2 coworkers.
  209. Santoku 180mm choices
  210. Dealing with a non knife obsessed spouse in the kitchen
  211. Dexter's new item
  212. Honyaki pls help
  213. Knife ID?
  214. high quality wa handle
  215. Nice article on Bloodroot blades in Bon Appetit
  216. First Timer question about "Asian Chef Knife" profile and Feel
  217. fujiyama vs kagekiyo
  218. Who can tell me more about Carter knives?
  219. New Kitchen knife/knives for the wife - Suggestions?
  220. kato gyutos
  221. Which knife to cut coquilles St. Jacques?
  222. Seeking to understand Shigefusa finish variations
  223. Looking for a high quality bread knife with a straight edge
  224. Trying to decide between two very similar petty knives
  225. Everything about Japanese knives and knife shopping in Japan
  226. Japanese knives storage
  227. looking to buy
  228. Good place to order knives?
  229. Armstrong Forge Professional Cutlery Carbon Steel??
  230. Tips on purchasing a boning knife?
  231. korin
  232. Suggestions welcome for my very firsts Japaneses non stainless knives
  233. water quenching vs Oil quenching
  234. Rome: I found a good kitchen knife and stuff store: Muzio
  235. Cheap deba
  236. Found some pics of warrens damascus carters.
  237. Tojiro DP, Fujiwara FKH, or Richmond Artifex
  238. One for the ols Sabatier experts...
  239. Which gyuto? (Stainless/resistant, ~240mm, more nfo inside)
  240. Someone tell me why I should purchase something more expensive...or different
  241. Hattori KF
  242. (Can anyone post a picture of) the tapering/tip of a ko-bunka / kiritsuke
  243. Looking for a heavy carbon chef's knife (270mm)
  244. Knives for the wives
  245. Some information on Tanaka Knives
  246. New Ken Onion Line
  247. Etching with coffee?
  248. saya repair
  249. Does this knife exist?
  250. is this an akifusa/harayuki/artisan/ikeda?