Recent content by dankchef

You guys did a damn good job informing me on what exactly to look for in a great Gyuto, next on my list is a Petty. I've been looking at a Kikuichi elite carbon 150mm. Mainly it's going to be my Garlic//Shallot//Brunoise knife. have any of you ever used this knife? Any better...

Thank you KKF for helping me learn more about the world of knives and telling me not to waste time//money on Shun knives... This is my new Takeda 250mm Gyuto 9.75" AS Stainless clad blade With Kurouchi Finish 2.8mm at the heel Featherweight, 6 ounces 60mm Blade height Rosewood handle...

Thanks for the quick replies, everybody. I picked out my 3 main knives. Still deciding on some accessories. 240mm Masakage Yuki Gyuto - $230 150mm Masakagi Yuki Petty - $150 80mm Takayuki Damascus Petty - $75 Probably going to go with 400/2000 Naniwa wet stones - $100 for the...

LOCATION What country are you in? USA KNIFE TYPE What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? Chef Knife and Paring knife for sure, might need a bread knife. Are you right or left handed? Right...

Hey everybody! This is my first post so before I get to my questions, I'll give a brief background story about myself. I am a 23 year old cook entering into the fine dining world! I took my first job at 15 washing dishes at a local fish fry restaurant and in the past 8 years I've worked my way...