I was cutting up a few medium-sized pumpkins with my Mazaki gyuto the other day and it got me thinking:
I know that most people here like to baby their knives but as a chef, I put my knives through hell and back. Sometimes when things get pretty balls to the wall you tend to do anything to get...
I don't have the rika yet, but I know what you mean when you said you didn't like the finish from the naniwa snow white, I go through at tons of tomatoes at work haha. That's the very reason why I'm looking for new finishing stones at the moment, especially something that leaves a nice finish...
I've been sharpening my knives for almost 6 years now and I'm still learning so much from this forum as well as other sources like YouTube. What started off as a 240 and 1000 grit combination stone has expanded to a full set of waterstones ranging from 200 to 10k grit,( of course, not all of...
Mazaki Kasumi gyuto 210mm. One of my all time favourite gyutos, a nice tall profile, wicked distal taper that makes it feel like a workhorse at the heel to belly and a laser from the top half of the belly to tip. The spine is beautifully rounded, blade has a barely noticeable S-grind for food...
I'm sure this question has been asked many times before, but what are some of you guys' favourite tall gyutos? I'm talking anything 55mm and beyond, basically beasts for gyutos! I'm I've got a few on my wishlist like the Masashi Kobo 240mm SLD gyuto...
That's true haha I think at this point I'm not looking for a petty. I've narrowed down my choices to a
Nishida White #1 Polished Ko Bocho 120mm from CKTG and a Takeo Murata Blue #1 Ko Bocho 120mm from Epicurean Edge. I'd say both these knives are measuring 40mm from spine to heel