Search results

That's what I was thinking to do, I just have to decide if get a 210 or 240..🤔🤔🤔

Thanks for all the nice advises!!! I would like to partecipate to this pass around but I live in Italy...😎😎😎

Hi guys, I Would like to get a new guyto and cannot decide between the wakui white 2 stainless clad, tanaka blue 2 stainless clad or tanaka ginsan nashiji. I've already a Sukenari ginsan 240 gyuto and want to try a carbon core gyuto. Any suggestion? Thanks

Many thanks

Should I start from 600 and then go to 800 or even 1000. The actual pattern are widthwise, should I go lengthwise?

I'm in Italy so I don't know if I can find those pads, maybe somenthig similar. Can I use a sand paper as the others advice me? Thanks

here the pictures https://drive.google.com/open?id=0B2i-QIDN4KqyYXJhNHpDT2ZXZlU https://drive.google.com/open?id=0B2i-QIDN4KqyRS0zUmdIUjdLNjg https://drive.google.com/open?id=0B2i-QIDN4KqyR0JYX0dNRnZoaGs https://drive.google.com/open?id=0B2i-QIDN4KqyVzBtUGhHV2lib1E...

Hi guys, Would like to have some advice how to get rid of these scratches that I've made while sharpening. The knives are Sukenari ginsan stainless clad gyuto and sukenari R2 stainless clad sujihiki. Thanks How can I insert pictures?

I was looking at this as well but it is a bit over budget... At the beginning I wanted to get the Ashi but then I found the one made by Sukenari and the R2 steel interest me a bit more especially for edge retention.

LOCATION What country are you in? Italy 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)? Sujihiki/slicer Are you right or left handed? Right Are you interested in a Western handle...

Thanks for helping guys

The tanaka in BST is the migaki version not the nashiji... I don't know why but at the moment I would prefer to get the sukenary ginsan, but there's only available the stamped version not the forged and this things let me think a bit... Do you think the a lot of difference between the two...

Thanks Daveb, Do you have the Tanaka nashiji version? There are a lots of difference between the nashiji and the migaky version? THanks

Basically in a tipical sicilian fish restaurant

Hi everyone, My name is Dario and i'm from Italy.. I already use a japanese knife a sakai takayuki 210 gyuto swedish stainless steel. Want to get a 240 gyuto but I don't know what to choose between a sukenari G3 (only stamped version available from JCK) or a tanaka G3(only nashiji version...

Hi, My name is Dario and I'm from Italy.. I work in a restaurant and love japanese knives!