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Selling to raise a little cash and with Melbourne back into stage 4 lockdown it probably won't be getting used any time soon. Used on rotation in a professional kitchen with probably 4 or 5 other cleavers and for what it's worth I took a year off to travel and my work has been closed since...

Hi all, haven't been around these parts in ages but the need for clearing out the drawers has risen again. So with that said, I'm looking to sell a couple of my cleavers and some single bevels. Listing prices in AUD and the USD equivalent. Happy for paypal or bank transfers (in Australia)...

Anyone used this steel in a kitchen knife? Would be interested to hear the pros and cons, comparisons to other steels and general thoughts regarding it. Cheers, Josh

Haven't been around here in ages, but I'm finally in the market for some new pieces and need some advice. So, I've also been intrigued by Tadatsuna. Don't really know why seeing as I've generally always leaned towards beefier knife, but I've been experiencing a bit of RSI recently and...

Bought this about 7-8 weeks ago from Schanop. It's a great knife, but I'm just a cleaver guy at heart so I'd rather let this go and invest in something else. It's been used for about 3-4weeks in a professional kitchen and as such it has a patina and some scuffing from being scrubbed...

As the title suggests, I'm looking for a new slicer. Here's my criteria: Must be wa handled (preferably D shape, but not a big deal) Preferably carbon, but stainless would be considered 270-300 on the edge Around $400AUD max, roughly $300 USD Will be used professionally, only on raw...

Hey everyone, looking to pick up a new work horse gyuto. Start of the year was pretty financially straining so I sold off anything in my kit that was of worth, so I've been using my Sabatiers for the last 6+ months and while I do enjoy using them, they just don't cut it in the kitchen I'm...

So my kit is pretty much back to all my old sabatiers now and it goes without saying that they need touch ups pretty often on my steel. Thing is, I only have an Idahone ceramic steel (or rod, whatever you want to call it) and I got to thinking; am I better using an abrasive steel like a...

Hey all, so I've got a couple of my work knives to sell. Don't really want to part with these but I'm moving house shortly and could use the cash. Apart from the Takeda, these are all pretty well used knives, but they still have plenty of life in them although they are pretty scuffed and...

I'm down to using cleavers for everything now so these guys are just sitting on the sidelines. Moving house next year as well so trying to save up a bit of cash and hopefully this lot will see the use they deserve. First up, Hiromoto white 2, 27cm gyuto, stainless clad. Here's the dimensions...

This is basically about efficiency vs result, more so with smaller fish. Generally, I prefer using a deba over a western knife, especially for large fish and while we do get some huge snappers in, I rarely break them down (see: Not my section chef!). Yesterday, one of the other chefs had 30kg...

So I'm thinking on taking my new Shimatani to the stones and thinning it out a bit but I'm a little concerned about it looking ugly as sin as a result. I was planning to just start on a DMT or GS 220 and progressing 1k, 5k, and finishing on a kitayama, maybe some sandpaper if need be. I know I...

So with the cleaver collection whittled down to 2 workhorses (plus a drawer queen), a new petty and a gyuto on the way I think my kit is basically where it needs to be. I don't have a slicer, but I've never used them in the past when I've owned them so I feel it's kind of a wasted purchase. A...

Stuck at home with an infection at the moment so I've been reading a lot of cookbooks between climbing the walls. I was skimming through Shizuo Tsuji's "Japanese Cooking, A Simple Art" and it's got me keen to pick up some new Japanese books. Was looking at some of Hideo Dakura's stuff, but...

So I'm trying to to streamline the kit so I just have a few core knives and nothing unnecessary (how many times have we all said that before?). I still use most of these cleavers, but when pushed to pick what to keep the Fujiwara and Saji win out. Sorry for the bad picks, order from left to...

Picked up this old cleaver a while back, but don't really know anything about it. When I was browsing ebay last night and I stumbled on someone selling the same knife. Turns out he doesn't know who made it either but got me curious again. So here's a pic of the makers mark: Hopefully...

Thinking about picking up a new gyuto. Got a few ideas in my head of what I want, but nothing solid. Here's what I'd prefer: Workhorse gyuto, something with a bit of heft. No lasers please. 250-270mm heel to tip I would prefer a western handle, but definitely not essential. I'd prefer...

Not sure about the rules regarding direct links, so I won't post any. But Yamakawa have some Masamoto KS and swedish stainless wa gyutos in stock for pretty good prices. I picked up a KS gyuto from them earlier in the year and they were pretty quick to ship and easy to deal with; don't come...

Thought this might interest some of you. As the title suggests, this is tracings of most of my cleavers, haven't bothered with CCKs and the like. I don't have digital calipers so the measurements won't be exact and other than the Yoshikane and Fujiwara, most of the others have been sharpened...

Anyone here have first hand experience? How hard are the handles to remove? I like the blade, but I'm hating the handle, waaayyyy too small for my hands and I'm not a fan of how long the machi is either, don't know if I could just move a new handle further up? Alternatively, if any of the...