View Full Version : The Kitchen Knife

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