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    choosing a long sujihiki

    My Misono is a gyuto and was extremely reactive so I've forced a patina. With proteins though I expect a patina to appear spontaneously and you don't

    Benuser 09-23-2014, 06:25 PM Go to last post

    choosing a long sujihiki

    I just bought a 270 suji from Jon over the weekend. I expect it in today. I have the 210 petty in the same line and love the knife. It is by far my

    Vesteroid 09-23-2014, 06:24 PM Go to last post

    choosing a long sujihiki

    As long as it is not rust, I'm happy. I like my knives to look like they're being used, I leave sharpening scratches on too.

    IndoorOutdoorCook 09-23-2014, 06:22 PM Go to last post

    Description inside

    agp 09-23-2014, 06:16 PM Go to last post

    choosing a long sujihiki

    Someone I work with has a Misono Swedish gyuto, but uses it for a lot of stuff, and it has patina,'d pretty bad, I guess that has to do with how reactive

    CoqaVin 09-23-2014, 06:14 PM Go to last post