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Hi, I am looking for a carbon wa-gyuto, and since I like the Hiromoto AS I read on this post that the Kanehiro might be the Hiro with a wa handle. Has anybody tried the knife and also the Hiro? Do they perform in a similar way? Any info would be great, thanks, guga

Hi, I was looking at my Masamoto VG and realized that it was full of microchips. I dont really know what I did to chip my knife as I am always very careful with it. I read in another post that maybe my chop board is too soft....could this be the cause? Also, I would like to know if this is...

hi, I am back again but now with a couple of questions about sharpening, As I said in another post, now I will focus on learning how to sharp my knives and later i will get a j-knife. I currently own a few Wusthof Ikon knives and want to learn how to sharp them properly (dont worry I also have...

Hi again, i started a topic a few days ago asking advice about getting a knife, after several replies and reading a lot on this and other forums....well...I am more confused tha before. I will tell you a little bit more about myself, I cook at home, almost every day and weekends, I started...

Hi! I am new to the forum and would like to know which knife would you recomend. I've been cooking for several years (not pro), and just recently started culinary school. I own a few wusthof ikon classic knives (chefs, paring, utility) and I am very pleased with them. Now I want to buy a...