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For sale: 8.5625 inch (217 mm) Carter HG Gyuto for sale. Essentially new (used only a handful of times), thinned by Murray Carter, and freshly sharpened by Jon Broida of Japanese Knife Imports. It is approx. 51 mm (2 inches) tall at the heel. Similar knife (7.29 Sun/221 mm/49 mm tall...

For sale: A 240 mm 01 Martell Gyuto. The handle is Kauri. It has been sharpened and the finish has been cleaned up by Jon of Japanese Knife Imports. The residue on the knife is protective wax. The price for one of these new is $575. The price for this knife is $460 including shipping...

For sale: Gesshin Uraku 180 mm White #2 Deba. This is one of the earlier knives, so it does not have the Gesshin Kanji. This knife has been cleaned up and sharpened by Jon. This knife is $215 new; price is $180 including shipping in the continental US and PayPal fees.

For sale: Gesshin Heiji 240 mm Semi-Stainless Gyuto. This one is nice and thin behind the edge. The knife has been cleaned up and freshly sharpened by Jon. This knife is $500 new; price is $425 including shipping in the continental US and PayPal fees.

For all you Louisiana members - I'm going to be traveling to NOLA next weekend and am looking for recommendations for the following dishes in and around NOLA (I'll have a car): Brown jambalaya Boiled crawfish Andouille and Tasso Gumbo And, places open on Sunday. Thanks! P.S...

Happy Birthday, K. I hope you're celebrating by . . . drinking. :biggrin:

I'm selling Salty's Masamoto KS that I purchased when he had his Sale of the Century. Here's a picture of it when he sold it. http://www.kitchenknifeforums.com/showthread.php/13240-Salty-s-Sale-of-the-Century?p=221913&viewfull=1#post221913 Here are pictures of it now. It's been...

Here is a Marko Tsourkan 225 mm A2 semi-stainless Practice Knife for sale. It's 47 mm tall at the hell from the spine to the edge . It has a burnt Chestnut handle installed by Jon at JKI and is well balanced with the handle. It's also been cleaned up and sharpened by Jon. The...

Happy Birthday, Len. :doublethumbsup:

For those of you who use Ceramic Honing Rods: Can you tell me which ones you like best? If you have used the Mac white and black rods, can you tell me if you noticed a significant difference between the white (1200) and black (2000)? And, if any of you have compared rods side by...

I happen to prefer carbon steel knives. But, as with all carbon steel knives, they require some additional care when it comes to cutting certain foods, such as onions, acidic fruits, etc. I'm generally very diligent about wiping my knives as soon as I use them; I almost always wipe them down...

Please refer to the Kitchen Knife Knowledge subforum and the Kitchen Knife Glossary thread (LINK) for general information, including the knife types and other terminology used in this questionnaire. LOCATION What country are you in? KNIFE TYPE What type of knife are you interested in...

I'm trying to gauge interest among members in the West Coast to see how many of you would be interested in attending a West Coast Gathering some time in the next few months in Southern California (Los Angeles area). If you are interested in attending, please respond in this thread. Thanks.

Happy Birthday! :hbday:

Happy Birthday! What beers do you have lined up for your birthday celebration?

Here's the draft of the revised Questionnaire that I've been working on. Please feel free to post any comments or questions that you may have. I just ask that you go through the Questionnaire first as if you were considering the purchase of a new knife. I hope to include embedded...

I'm posting here because the "What Knife Should You Buy" sticky/thread is closed. We've had those questions for some time, and, although it's a good start in my opinion, it seems that some critical questions could be included in order to better assist members, especially new ones, who are...

Happy Birthday! I know you've been busy, but I hope you at least get to celebrate and have a quality beverage tonight!

I'm putting up my Mario Ingoglia 240 mm CPM154 Gyuto for sale. It's actually closer to 9 3/4 inches from tip to choil. It has a natural (unstabilized) Amboyna handle. It's in very good condition with only a few minor scratches. It's a very good performing and cutting knife. It's convex...

Which became my lunch yesterday . . .