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To say the least aprons are the bane of my workday. They’re not large enough, they ride me up or down, the tie doesn’t stay tight. Whatever it may be I’m looking for an apron when you tie in the back the sides of the apron will almost meet. I’m looking for that kind of width. Not really into...

Good morning KKF, and happy thanksgiving ! Time to get back in the action. I am mainly Looking to sell, however I am open to trades. All shipped CONUS. First up Metal Monkey compact gyuto w/ saya. I got this in a trade a while back and both me and the original owner only did a few test cuts...

Looking for a new or used k-tip gyuto/bunka in the 200-240 range for a fellow cook. stainless clad ideal or some carbon that isn’t to reactive. Will be used in a professional kitchen. Stainless is also ok. he didnt have many other specifications. 300 dollar budget. thanks

Purchased a few weeks back from home butcher https://homebutcher.com/collections/featured-knives/products/mert-tansu-244mm-52100-gyuto Used once at work for some light prep. It’s a hell of a knife. Would consider selling outright but more interested in a trade for Yanick, halcyon, Kamon...

Looking for just about any Halcyon in that 220-270range. Godspeed to me.

I know this is a long shot, but if anyone has either of these in 225-275 id be interested in purchasing outright or talking trades.

Catch and release on this one previously posted by @Danzo https://www.kitchenknifeforums.com/threads/kemadi-bulat-225.50723/ Did some test cuts and would prefer a 250. Hell of a cutter. I’ve dealt with Danzo in the past and paid FF so asking 430 shipped CONUS ONLY.

Was curious if anyone renders suet and if they grind it do you “reuse” those carmalized bits? My thought was to emulsify it back into a soup broth for ramen per se. Any thoughts or commentary ?

I know this is unlikely. Strongly unlikely... But If anyone has an 8/9/10inch skillet from blu skillet they’re willing to part with / trade for I’am looking for one around the holidays.

Curious to hear how people are preparing their turkey. . . 11 lb Whole turkey I just got mine into a brine today. Water/sugar/salt/garlic clove/bay leaf/peppercorn/coriander/mustard seed/juniper berry/clove/dehydrated poblano.. Going to take it out in 36 hours and rub it down with an herb...

Hey all, selling this nearly pristine Masakage koishi AS 240 ebony & buffalo horn handle. I am the second owner. Knife has been sharpened once. Only seen home use and barely any at that from both myself and the original owner. weight:209 grams Heel height: 50.8mm Edge length: 254mm Total...

Original posting here SOLD - Hunter Valley Blades 272mm 52100 Catch and release Hunter Valley Blade 272mm 52100 54.5mm 4.1mm-2.4mm-2mm-1.2mm 293gr I'm letting it go because for my preferences it's a bit to large. It's a beautiful knife and a hell of a performer. Comes as a great package with...

Hey all, looking to sell or trade my Tadafune vintage sk recently thinned. Been thinned once and sharpened a few times. I am the second owner, but both the original owner and myself kept this to home cooking. Heel height: 66mm Edge length: 228mm Total length: 330mm Weight: 256g Next up is a...

150 hairline petty $145 shipped conus. Never sharpened, light patina

I have a tadafune 230 Vintage SK steel. Seen minimal use. I forced a patina on it. 110 shipped conus I also have a 8inch JA henckels chef knife And an older wusthof slicer. Selling as a pair for 45 shipped conus If you buy all three together I’ll do 125 shipped conus

looking to sell my kohetsu AS bunka blade length 175mm Blade height 47.5mm 140 shipped CONUS just don’t reach for smaller knives these days. It’s a wonderful profile, the steel is great, and the handle is very comfy and well done. also will entertain trade offers.

Hi, I was thinking about burning one of my ho wood handles and wanted to know if you sand before and/or after also what grits would I use and how long roughly would I sand for?

I’m just curious to see who out there works in a restaurant and is being affected by the circumstances. I work in Philadelphia and the last 3 days they have dropped our hours a week to 32,31, 30 from 40. our covers are decreasing drastically. I can see the place closing down in a matter of...

Hi I feel like I need to add some stones into my rotation. I’m a Novice sharpener and haven’t seen great results due to my own experience And short comings and for what my friend says I lack in stones. I have a dmt 120 grit flattening plate from Cktg. (Not sure if I need something to make a...

looking for a 240-270 takeda sasanoha Thanks