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Type: Posts; User: Chefu

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  1. Replies
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    418,516

    I think the Aussies have half of all the Shigs...

    I think the Aussies have half of all the Shigs made! Beautiful knife....
  2. Replies
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    418,516

    Absolutely love this knife. Got to get one...

    Absolutely love this knife. Got to get one eventually....
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    3,285
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    418,516

    Stunning Maumasi knife! What size is it? and how...

    Stunning Maumasi knife! What size is it? and how tall is it? It's got beautiful lines and the handle is gorgeous.
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    Unbelievable job. What a stunning suji...

    Unbelievable job. What a stunning suji...
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    433

    Don't get me wrong. I've heard many good things...

    Don't get me wrong. I've heard many good things about Blueway. I've never dealt with them, although I've certainly looked at the knives online. I have dealt with Jon though and he carries the...
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    433

    Saving a few bucks is not always the way to go. ...

    Saving a few bucks is not always the way to go. People like Jon invest a lot of time and their personal knowledge to have these makers come up with very specific lines for knives along with...
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    This is a great thread -- provoking a lot of...

    This is a great thread -- provoking a lot of good debate. Without our fine Japanese cutlery we wouldn't have the later "Western makers" getting into the kitchen knife business. I wish I could say...
  8. Replies
    3,285
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    418,516

    Man, I hardly even look at the blade. Stefan's...

    Man, I hardly even look at the blade. Stefan's handle is so beautiful!
  9. Replies
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    418,516

    Those Harners look great. Are those the new ones...

    Those Harners look great. Are those the new ones he just got done making?
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    39,091

    Unbelievable knife, with an absolutely stunning...

    Unbelievable knife, with an absolutely stunning handle. Well done!
  11. Replies
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    418,516

    That is quite a nice knife. Bloodroot is doing...

    That is quite a nice knife. Bloodroot is doing some really great looking knives. Have you had a chance to put it through it's paces yet?
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    995

    I heard the same things about the HD and HD-2...

    I heard the same things about the HD and HD-2 steels and it very well may be, but honestly I can't tell a bit of difference.
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    I have 3 Konosuke in HD steels. The 270 wa gyuto...

    I have 3 Konosuke in HD steels. The 270 wa gyuto in HD-2 is a fantastic knife. Very sharp laser and is a really light knife for it's size. The HD steel is semi stainless. It will get spots on it...
  14. Thread: Work in Progess

    by Chefu
    Replies
    435
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    48,244

    More stunning knives Marko! The handles are...

    More stunning knives Marko! The handles are gorgeous....
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    If countries had a national knife, Australia...

    If countries had a national knife, Australia would definitely be Shigefusa, I love every time you guys post them!!
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    Who made the handle on the masamoto on the far...

  17. What a great post. Thanks for sharing your...

    What a great post. Thanks for sharing your thoughts and opinions on J-knives. Seems to me this would be a good post for beginners to read and perhaps learn from your journey.
  18. Replies
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    418,516

    WOW fantastic knife. You Aussies seem to always...

    WOW fantastic knife. You Aussies seem to always get the best blades! Congrats mate........
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    Very nice work, looks like it is going to be a...

    Very nice work, looks like it is going to be a head turner when finished!
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    Both western and wa weigh in at around 270. The...

    Both western and wa weigh in at around 270. The spine on my western is 2.95 mm above the heel / 2.15 half way down / and 1.45 about 1 cm from the tip. It has a full tang and western handle. The...
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    I got one of Maxim's western Kato with the white...

    I got one of Maxim's western Kato with the white ebony handle. They are much thinner than the wa version. I really want to pick up another in wa with the thicker blade to try. It's funny about the...
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    Yes I think she is doing that slicing for the...

    Yes I think she is doing that slicing for the camera angle. Chilling the beef before slicing helps a bit. If almost starting to freeze is even better but you start to change the quality of the beef...
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    WOW!!! Stunning knife with a great Shige...

    WOW!!! Stunning knife with a great Shige profile.. Somebody is going to be a happy owner!
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    3,346

    Would there be any way of getting one of his...

    Would there be any way of getting one of his mini-mini gyutos 135mm?
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    After further thought, I would like both the...

    After further thought, I would like both the parer and the Shorty gyuto.
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