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I don't know if you guys have heard of reddit. It is a forums based site, with many subforums for basically any subject. One of the subforums is AMA, which stands for Ask Me Anything. It is basically a Q&A subforum where famous people or just interesting people host a Q&A session. This friday...

I apologize if I'm not supposed to post this, but did anyone notice the entire collection of Foster Brothers cleavers up on ebay? It is a pretty nice collection. I know you can't link to ongoing auctions, but if you search Foster Brothers, its on the first page. I just had to share this with you...

I'm testing the waters to see if there is any interest for this knife. I realized that I don't really use a yanagi much anymore, so I am thinking about selling it to work on building up my knife kit again. I acid etched the blade to give it a blue hue and to reduce the reaction of the blade with...

I just want to vent a bit. I was working in a kitchen then I've been in for almost 2 years. It was only myself, the chef de cuisine and 2 sous chefs left in the kitchen finishing up service and working on some projects. I was working an overnight shift, so they left early and I stayed until the...

The bottom knife is a Masahiro 240mm Gyuto in MBA-26. Rarely used, no scratches or anything. $150 + Paypal fees and shipping CONUS The middle knife is a Masanobu 150mm Petty/Utility in VG-10. Again, rarely used. $175 +Paypal fees and shipping CONUS The top knife is the one I hate the...

My hard drive died and as a result I lost all of my bookmarks. Would anyone have a link to Fujiwara Terayasu's site? I can't seem to find it via google. I also lost my bookmark for Konosuke's site if anyone would happen to have it. Thank you in advance.

So... I've never rehandled a knife before, but I desperately want to rehandled my CCK KF2208 and KF2201. I want to rehandled them in bloodwood (what I want to eventually get all of my knives rehandled in). The problem is that I can't seem to find any guides/videos/examples on how to rehandled a...

So, I got this from my grandmother a while back and I have no idea what it is. I just know what I use it for on the line (lots of small tasks that this thing seems to be perfect at). Does anyone know what it is? All i know about it is that it is made by Nevco, Japan and it is extremely well...

Greetings all, I just realized that I jumped straight into posting without properly introducing myself. I am currently living in Northern Virginia and work at one of the top restaurants in DC. I've been in fine dining for about 5 years now and have held positions at a wide range of...

You guys were great in helping me identify the last knife I inquired about. I recently was given a yanagi from the same chef that I got the previous knife from. He has no clue what it is or who it was made by. He didn't even know it was a yanagiba. He just knew it was a knife. Apparently, he...

I know this knife is a kikuichi (the chrysanthemum gives it away), but I know nothing else about it. The blade is definitely carbon. It's shaped like a Bano Ko-Bocho, but that is a style almost strictly Takeda. After hours of searching online, I can't find another Kikuichi like it. Does anyone...

What type of knife(s) do you think you want? Chinese Chef's Knife Why is it being purchased? What, if anything, are you replacing? I've used a couple of chinese cleavers and I love the weight and feel of them. I'm not really replacing anything in my kit, just adding to it. What do you like...