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Last year epic edge had some wicked BF sales and I picked up some Yoshikane gyuto, petty and santokus. MTC had some deals on yu kurosaki knives but I ended up canceling since it yoshikane was better. Any word on sales this year?

Looking for a knife to replace my beloved Anryu AS Hammered 210 gyuto. That knife was nimble but could easily also handle a pineapple, squash, watermelon, large cuts of boneless meat, etc. My wife chipped it and now we're divorced. How would the yoshikane be as my daily driver. Will the...

Looking to get some feedback on this set (obviously, not a set, but looking to buy both of them) I'm divorcing my wife after she chipped my Anryu 210mm AS gyuto, and i only have experience with a 2018 Aritsugu 99/1 150mm Petty (either AS or B2, not sure, bought it in Tokyo.) Will these be good...

Just got this knife from cktg. Haven't used it yet and would love any and all feedback about either this one or any honesuki's in general. Lets just discuss! I chose the Anryu because their frankly wasn't that many other options, and at $145 and it being an Anryu, i knew that i'd be getting a...

https://www.ebay.com/c/2256195934?iid=293696357027 In the market to replace my wusthof come apart shears that's are rusting at the "come apart" section and I can't seem to get it off. Not only is the above link the cheapest, it's also the only place I see it in stock.

My first white steel knife, got it for $85 @ MTC Kitchen. I hate working 2 mins away from there.

How do I make a saya? i want to make something similar to the KNS says i just received, with a nice friction fit and felt lined inside. I just got some free samples of 1 - 1.5in thick wood pieces and one of them is mushroom wood. its supposedly a pretty expensive and not easily purchased wood...

In anticipation of an incoming knife from kns, does anyone here have any feedback about James's African wenge Saya? <us site>

A couple of weeks ago I posted a thread asking for feedback on the Kato SG2 240 gyuto. Some people said it was a good/beautiful knife, some told me the problem with it is the sticky sides, some told me to try a knife outside of Takefu since they're similar to what I have. (I have an Anryu AS 210...

I have an: Anryu AS 210 gyuto (kurouchi) Yoshihiro AS 210 Gyuto (kurouchi) Masamoto SW 240 Aritsugu 150 Petty (blue steel) Shun Premier VG Max 8in Kiritsuke Lots of Wusthof Classics I have Shapton 1k, 2k 5k, strop, green compound, etc. I'm a home cook but like knives that work well and look...

I bought this knife in Japan when knowing very little about kitchen knives. Just "Masamoto good" "Japanese knives good." So on my trip to Tokyo i bought a Masamoto SW 240 + Aritsugu 150mm Petty. I'd like to know what kind of steel this Aritsugu is (B1, B2, AS?). And also what % grind each side...

Hello All, so i may be upgrading to a NEW HOUSE from and likely will have more countertop space for a larger cutting board. Currently using these 2: Hasegawa Wood Core Soft Rubber Cutting Board 17.3" x 11.4" x 0.8" ht...

i can get a knife very sharp on the shapton 1k, 2k (also have the 5k, but i've been finishing on the 2k cuz i like the bite, but this applies to finishing on the 5k also) After creating the burr on both sides of the knife with the shapton 1k, and removing it, then spending about 5 minutes on...

What do yall think?

Right now my current setup is a glass baking tray (rectangle, ~18 x 11), a tile that i lay across the top, a microfiber towel that i place between them to prevent the rattling and to absorb some water. I use shapton stones + a stone holder https://www.echefknife.com/product/yosh ... se-holder/...

I got this knife a couple years in Tokyo because it seemed fun. Its an Aritsugu 150mm Petty with either a single bevel or some type of very acute 99/1 or 90/10 grind. Can you guys tell me whats the best way / angles to sharpen this at? I know the exact angles aren't crucial, but any general...

Anryu Hammered AS 210/240 Gyuto In Stock at CKTG Is this it, chief?

Pros and Cons of each of these finishes? Considering a White #2 Gyuto 210mm from the same manf with these 2 finish options @ the same price. Are they both purely cosmetic and i just pick what which looks better to me?

So i got this in Tokyo @ the fish market, i know its an Aritsugu 150mm petty, but can someone tell me what steel this is Blue 1, Blue 2, AS? Totally forgot. Also, its a single bevel knife, but theres no shinogi line, just the main edge. The backside is completely flat. Learning how to sharpen...