View Full Version : The Kitchen Knife

Pages : 1 2 3 4 5 6 7 8 9 10 11 12 13 14 [15] 16 17 18

  1. How to remove deep patina?
  2. Yanagi is not 100% straight, ok?
  3. Mr Itou Custom R2 vs Hiromoto Honyaki Gyuto, Thoughts wanted
  4. Abs ms exam on kitchen knives
  5. heiji is about to arrive
  6. How many knives are enough?
  7. Which knife should I buy
  8. 1st Carbon Gyuto Recommendation?
  9. Finding a forgecraft
  10. If you were to do it all over again.
  11. problem with saya heiji
  12. Multiple knives
  13. My first knife, no budget. Need suggestions!
  14. Help with first few knives
  15. Did i throw away my money on a Shun Reserve
  16. Video: Who is this Bladesmith?
  17. DT ITK on the bay
  18. Japanese Custom Knife Makers
  19. Knife block solutions.
  20. Japanese dovetail saws
  21. Honesuki or Garasuki reccomendations
  22. Can we update the "what knife should I buy" thread
  23. Anybody, got a Kato I can borrow?
  24. First Japanese Knives recommendations
  25. Hiromoto stops
  26. What do you use for your Yo-Deba?
  27. What Knife Should I Buy?
  28. Gekko Vs Shiki
  29. Traditional Japanese OR Western Grip?!
  30. Maruyoshi and Hattori?
  31. Cheap knives
  32. Bad luck with knives
  33. Newbies first post. Find me a General purpose little one please!
  34. After a lot of hours and a lot of fun I am close to a decision!!!
  35. Hypothetically speaking if I sold my Kramer Damascus
  36. Advice please for first knife! Thanks in advance
  37. Practice Knife
  38. Anybody Have Any Experience with the Tojiro Origami Gyuto or KAI Seki 5000ST?
  39. chef knife less than 55 dollars. do you have any advice?
  40. cutting boards question
  41. Cattaraugus Knives
  42. Are Epicurean boards knife friendly?
  43. Honesuki
  44. Looking for knife with custom handle
  45. Yanagiba Impulse Buy!!!!! Did I do okay????
  46. Zakuri funayuki
  47. Slicing technique
  48. Help with Knife identification!
  49. Steel Question
  50. Looking to upgrade from shun classic. Masamtor or Misono maybe
  51. Kagayaki Carbonext 270mm Gyuto KC-7?
  52. Poly or Mono
  53. MAC yanagiba update/question
  54. Which is more fun...?
  55. Looking For Something New
  56. Help With First Japanese Knives
  57. Kramers on ebay
  58. So, Who Would Be Willing To Take The Plunge On This Project?
  59. What is the deal with Fujiwara Teruyasu
  60. Hokiyama Sakon
  61. EuroKnives!
  62. First Japanese Knife Help
  63. Takeda 250 Stainless vs 270
  64. Looking for a Wife Knife and a Cleaver Comrade.
  65. The Edge(er)
  66. Stainless Suji w/ Knuckle Clearance ?
  67. knives most likely to appreciate
  68. Forged vs Stamped any benefit?
  69. Looking for a new knife. The Newbie first post! hahaha
  70. Best source for a CCK 1303 / 1301 / etc.
  71. Thank you
  72. Knife ID request
  73. Gyuto Guidance
  74. Deba vs. other boning knifes for fish
  75. Help choosing chef's knife
  76. What is the point of damascus?
  77. fancy handle on traditional yanagi
  78. nenohi kaede
  79. By Request, My Experiences With J Knives From The Begining. It's Long....
  80. grinding out a deep bevel
  81. Noobie looking for a chef's knife (questionaire)
  82. not sure what suji to buy need a bit of guidance
  83. New Gyuto suggestions for 240mm
  84. Counterfeit knives: do you encounter them often?
  85. sashimi technique question
  86. Akifusa SRS15 equivalents
  87. Use of outdoor knife for heavy kitchenwork?
  88. Has anyone used a 14 inch Sabatier?
  89. Petty knife help
  90. Richmond Aogami Super 120mm petty knife.. any good?
  91. Trying to find the length of this deba.
  92. German Chef's vs. Western Deba?
  93. How to store a yanagiba/deba
  94. Would like some input on what knives I should get for different purposes
  95. Help deciding on some new knives
  96. Knives that are hard to store
  97. Pairing Knives
  98. Sabatier carbon
  99. How do you store your knives?!
  100. Old Mac knives
  101. Info Post Server Upgrade - Software Upgrade
  102. Clarifying some japanese terminology
  103. Stupid Home Cook Question....
  104. Alternative to End Grain, what is the best compromise?
  105. Go-to petty knife recommendations
  106. Gifts
  107. One small step into Japanese Knife Obsession...
  108. help me find this
  109. Aussies and shiges
  110. Are wood handled knives legal to use in California or elsewhere?
  111. Bread Knife? Options beside MAC?
  112. Sujihiki, or maybe petty, for second J knife.
  113. Cutting Board Newbie needs help
  114. maker of this knife?
  115. What are your experiences with VG10?
  116. Santoku or Nakiri?
  117. Oyster knives...
  118. TWIN J.A Henckels Profession " S" Questions
  119. A Reasonable Priced Knife To Cut A Roast
  120. Would You Use An Electric Knife To Cut...
  121. Wantanabe pro blue #2
  122. What's the world coming to?
  123. slicer
  124. JCK Honba-Duke Sharpening Service?
  125. Looking for something specific
  126. Fu-Rin-Ka-Zan Stainless Wa Gyuto
  127. The definitive KKF knife skills video - your opinion needed
  128. Simply Ming Knifes
  129. Help identifying knife
  130. High End 270mm Gyuto? Konosuke HD2 Funayuki?
  131. Heavier gyuto - Heiji SS or Kato?
  132. Recommendations - Flexible Filet knife for fish...and round bottom wok with ring
  133. Paring knife suggestions needed!
  134. Steel Composition of Your Next Knife?
  135. What knives should i buy
  136. What knife should I buy?
  137. New knife set recomendation
  138. Intro and what next question
  139. Searching a 270mm small budget sujihiki
  140. Fish n Poi Handle Repair
  141. WTB : Laserish type knife
  142. Excited about new Shun and Global knives
  143. Hiromoto rehandled and etched by Tim Johnson
  144. Need some advice about shun,thank you
  145. 9 1/2" Miyabi Evolution Slicer
  146. Looking for a Gyuto + a supporting cast
  147. what determines the springiness of a knife?
  148. yanagiba sashimi knife
  149. Which 240mm Gyuto should I buy? First real knife!
  150. Cutting board / oil question
  151. KAI Wasabi Yanagiba to practice sharpening on?
  152. Anyone else moving toward All American Makers?
  153. Hattori Suji
  154. another what knife (maker) should I buy?
  155. Budget(ish) Hammered Damascus
  156. What will I need?
  157. Vintage Japanese Knives
  158. Blueway Japan "GINGA"
  159. Replacing Old F. Dick Paring Knife
  160. Wa petty recommendation please
  161. My work kit
  162. Butcher Block - who else makes good ones ?
  163. Upgrading 5 Knives
  164. Looking for an entry level japanese knife
  165. CCK costs as much as a VC?!?!
  166. Suggestions for a 210 beater...
  167. first carbon wa gyuto
  168. Zakuri where to buy?
  169. Is this delamination or something else?
  170. Looking for 18 cm stainless laser-like gyuto
  171. Help recommending workhorse gyuto
  172. Visiting Japan
  173. Can you help me ID these ?
  174. Help with purchasing a new knife
  175. Concave gyuto?
  176. anyone heard of\encountered Ellys lion sabatier?
  177. Knife Rec: Gesshin Ginga vs. Kagero vs. Hattori FH vs. HHH Prod?
  178. Recommendation for Lefty Honesuki?
  179. Mac Chefs knife or Fujiwara FKM Gyuto?
  180. Another gyuto to get!
  181. which nakiri?
  182. Anyone is US order from Metal Master?
  184. Just another nakiri / usuba Question Thread
  185. Yaxell Ran
  186. 330mm Yanagiba, Aoko Super on Ebay
  187. First santoku recommendations?
  188. So whats new around here?
  189. Tosa Nakiri - anyone familiar?
  190. Iron cladding reactivity
  191. choosing a long sujihiki
  192. Itinomonn: Carbon V2 Kurouchi/Kasumi vs. Semi Stainless Kasumi.
  193. Looking for a prep knife
  194. Question about selling
  195. Old kitchen meat knife
  196. Kramer Damascus Kiritsuke on Ebay
  197. Would like to get a Funayuki
  198. Suisin Inox Honyaki vs. Gesshin Ginga
  199. Which gyuto would you pick and why?
  200. Greetings from Belgium. Question about IKEA Slitbar chef's knife 21
  201. Masamoto CT Series 210mm gyuto?
  202. Visiting Japanese knife shop - which knives should I view and feel?
  203. Brand find?
  204. Suggest knife for coworker
  205. Knife suggestions for 2 coworkers.
  206. Santoku 180mm choices
  207. Dealing with a non knife obsessed spouse in the kitchen
  208. Dexter's new item
  209. Honyaki pls help
  210. Knife ID?
  211. high quality wa handle
  212. Nice article on Bloodroot blades in Bon Appetit
  213. First Timer question about "Asian Chef Knife" profile and Feel
  214. fujiyama vs kagekiyo
  215. Who can tell me more about Carter knives?
  216. New Kitchen knife/knives for the wife - Suggestions?
  217. kato gyutos
  218. Which knife to cut coquilles St. Jacques?
  219. Seeking to understand Shigefusa finish variations
  220. Looking for a high quality bread knife with a straight edge
  221. Trying to decide between two very similar petty knives
  222. Everything about Japanese knives and knife shopping in Japan
  223. Japanese knives storage
  224. looking to buy
  225. Good place to order knives?
  226. Armstrong Forge Professional Cutlery Carbon Steel??
  227. Tips on purchasing a boning knife?
  228. korin
  229. Suggestions welcome for my very firsts Japaneses non stainless knives
  230. water quenching vs Oil quenching
  231. Rome: I found a good kitchen knife and stuff store: Muzio
  232. Cheap deba
  233. Found some pics of warrens damascus carters.
  234. Tojiro DP, Fujiwara FKH, or Richmond Artifex
  235. One for the ols Sabatier experts...
  236. Which gyuto? (Stainless/resistant, ~240mm, more nfo inside)
  237. Someone tell me why I should purchase something more expensive...or different
  238. Hattori KF
  239. (Can anyone post a picture of) the tapering/tip of a ko-bunka / kiritsuke
  240. Looking for a heavy carbon chef's knife (270mm)
  241. Knives for the wives
  242. Some information on Tanaka Knives
  243. New Ken Onion Line
  244. Etching with coffee?
  245. saya repair
  246. Does this knife exist?
  247. is this an akifusa/harayuki/artisan/ikeda?
  248. Are there any right handers who use a lefty Usuba???
  249. Looking for a Santoku recommendation
  250. time for a new gyuto