View Full Version : The Kitchen Knife

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