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itadaki series w1 carbon clad being used in a pro kitchen

aah thanks. i remember looking at that knife and i thought it was out of stock.....it looks damn fine on the tv show.... bye bye my monies i quess

Hey folks, so this show came out recently, and its a fiction story about this fine dining veteran chef taking over his brothers humble dinner. https://www.imdb.com/title/tt14452776/ show is dramatization of kitchen life and work, and one of the better illustrations of kitchen ********, they...

Hado Sumi 180mm Bunka

thats what i usually do actually, got 3 knives i rotate thru, and sharpen them all on my offday but sometimes i just want to use my favorite day after day, and in that case i would need to sharpen it after each shift i like/want my work knives to be hair popping sharp, or i get very...

im older than 30 and have to sharpen my knives daily or bi daily. its not me but my wrists, elbows and fingers that need the carbon knife, something that i can sharpen daily without spending too much time and effort. Ok lemme try to blurp out another unpopular thought Knife sharpening is easy...

i cook for a living, and my favorite knife is 21cm masamoto KS i own or used all kinds of knives from many craftsman, sanjo makers, Y tanaka, fujiwara, TF and more all shapes and sizes. KS is the one knife i would buy a second time. Ok since im in the thread i want to add an item i quess so...

Y Tanaka from miura knives itedaki series Wabi-sabi ❤️

Hado sumi series 180mm white2 bunka forged by Y Tanaka, and sharpened by Maruyama Fit and Finish is awesome, handle is beautifully finished, spine and choil is polished nicely. and the grind is....pretty much perfect i will be following this company for more of their work

I use this at work while on line, mostly wagyu steaks, but also ducks and chickens to carve and slice

Masamoto KS after my first shift with it

Posted this before but on wring thread, so shameless repost I usually carry different sizes of victorinox swiss knives, but wanted to treat myself to something nice, so got this, brand is kanzu, action is smooth, edge is sharp, its deer antler handle and a very handsome, too handsome for edc...

i use this tanaka ginsan `225` mm `gyuhiki` everyday during service

Was watching Kill Bill, had a little chuckle when she said this. i know that feel very well myself mam

it was mentioned that trainee almost bent other knives with wrong technique , so recommended a beater. and also that they might need to upgrade their knife when their skills increase, which i disagree with. so, yeah, ive read the posts.

for a scenario like this, i would get them a beater, something like a tojiro DP their technique gonna suck, they wont know how to sharpen, and any knife they get will be an upgrade to normal knives they are used to. a stainless, beater knife will always be useful, even if one day they decide...

Just in love with this, deer antler handle, nice tactile feeling, smooth operation, locks thightly, got it today and cant let it go from my hand

Im in the market for a short suji/long petty to use during service and this one took my attention, apprently its made by a subsidiary of Hitachi Metals, their own in house knife company, such an established brand must work with good craftsman, but i cannot find any info about either the...

I agree with you in J handles being more comfy, most definitely, but i think they look exotic and fancier compared to most western handles. Infact I cant think of many impressive looking western handles, maybe wusthof classic ikons?