Hello everyone,
I am looking to upgrade to a big boys gyuto, it has to be something that can withstand pro environment use and long prep sessions. I am very open and interested to see what everyone here recommends as I've been reading back into these forums and already have a few knives in...
I have a 10 in shun for a workhorse, a goko 240 gyuto for more delicate work and an array of wusthof chefs knives, an old santoku that i don't know the brand of but i want a knife that i can use for my small line that isn't as massive as my 10 inch knives and my coworker has a nice nakiri that I...
Hello all,
I'm in the process of acquiring a Nakiri for heavy work purposes on the line. It needs to be able to stand up to abuse in the daily routine of working. My dilemma is that someone in this forum is selling a shun vmax for $100 shipped, but I have seen others such as tojiros and anryu...