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So I've been following on Instagram this new company called truecooks (www.truecooks.com) They are a clothing company for "chefs" I hear the owner is a Michelin rated retired chef. Fwiw there's a lot of controversy surrounding the company and the "lifestyle" they promote. I guess making the...

So june 13-14 is the annual big apple BBQ in madison square park in you guessed it NYC I have personally never been but it looks like a good time, alot of big names and good food and i plan on making a stop at korin also. www.bigapplebbq.org I was wondering if any of you guys in that...

Hey guys after all the amazing people on here were so willing to help me out ive decided to see what stuff ive got (may not be awesome) that could help out someone in need. I have a brand new never used 6 piece small messermeister bag if anyone is in need. i still cant belive how awesome...

I just wanted to express my extreme gratitude for everyone on this forum. Especially @420layersofdank @pensacolatiger and @harlock0083. Although i have never met any of you, you are the first people i come to when i have a issue and it is always resolved. Sorry for the sappy post but its great...

Hey guys as i stated in my thread in the back of house sub forum my little stone collection has grown legs and walked away from the restaurant. Im looking for anyone who would be willing to sell some stones at a decent price. Not prepared for stuff like this the money id been saving i got my...

There is always one, whether it be a chef coat or knife or product from the freezer. There is always one in the crowd. Its also really hard to point fingers when in a professional kitchen setting since its pretty much like your family or home away from home. Last night after cleaning the...

hey guys, so i recently had my pride and joy gyuto rehandled. The handle maker finished the product attached it to my knife and sent it back to me using USPS 2 day priority mail with tracking. He gave me the tracking number on the day he shipped it which was march 5th. On march 5th the tracking...

So ive had this dream for about as long as ive been cooking (10 years) to at least live in japan for one year. The culture, knives:biggrin: and people seem so authentic i need to be in it. ive just been fascinated with every thing japan. Does anyone have any input on what it takes,pay,resume...

Hey guys i am getting a 240mm wa gyuto re handled and i received a email today from the handle maker. He informed that the spine of the blade is not uniform with the handle itself. I have no idea how to post pictures so the best way to describe it as the knife "bows" Is this done by the maker to...

is it possible to reuse a wa handle from a previous knife? i know exceptions would be if the tang on the old knife was bigger then the new one. Or is this just to much of a pain in the ass to try. I just dont want a handle to go to waste. thanks for the replys

Hey guys so ive been doing some looking around for some info on AUS10. Ive come across the steel charts and what not on Z knives but honestly, I have no idea what it means. From what ive read it is comparable to vg10. I would like to know your guys input on sharpenability..retention blah blah...

forgive me guys if im posting this in the wrong section or this has been explained before. I used the search button but could not find anything on the knife. Im looking to purchase a masamoto kk 270mm yanagiba. I wanted to get some feedback and see what you guys thought of the knife, f&f and so...

hey guys im pulling the trigger on a yanagiba in the next coming days. Im purchasing a entry level piece and these are the two ive come up with and have no clue about. Yoshihiro Shiroko High Carbon Steel Kasumi Yanagai Sashimi Chef Knife 10.5" (270mm) and the Sakai Takayuki Kasumitogi Yanagi...

hey guys my names pete and im BRAND new to the forum, to any forum actually. After reading posts forever on this forum ive finally decided to pull the trigger and commit. Thanks for letting me be a part of this community. -Pete