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Hey all, Been a hot minute since I've joined this crowd. Hope yall are doing well. So like the title says, I got an itch to get something new and I thought it was high time I looked at masamoto ks wa-gyuto in 240. I can't find any of the usual sellers that have it in stock. Did they stop...

Just curious, Who all is located in the Hudson Valley, NY? Curious about restaurants around the town of Hudson?

Question, So my sharpening gear has mysteriously been taken, so while being up s**t creek I've had to run and buy a King 1/6K stone. For me, I don't see any comparison between this thing and my last stones. Is there any trick to unlocking the potentially of these commonly recommended stones...

I was hoping to take a quick poll on everyones favorite sub-$200 carbon gyutos for professional use. So, for less than $200, what carbon gyuto would you buy as a primary knife in a pro setting.

To the folks who have taken up the 210 petty suji as your line knife, What are your thoughts on using the long petty/short suji as your service knife? Do you ever wish you had the height of a chef's knife? Are you concerned about sharpening up the blade too quickly? About to pull the...

Hey everyone, Was hoping for a bit of info on durable 210 petty/sujis to use a service knife. I'm looking for one that if the $#!^ hits the fan and something needs to get boned, it won't look as beat up as Rhianna after date night (too soon?). I'd still like it to be a good little knife for...

Noticed an interesting thread in the B/S/T forum. You can feel free to read it, but the OP was asking for beater recommendations/sales and didn't receive the answers I expected him to receive. Thats probably because his was directed at learning to sharpen/spend more time on the stones but the...

I was hoping to see if anyone has every played with a Sakai Ichimonji White Steel Gyuto? Thinking about picking one eventually to play with/practice improving my sharpening technique on. Price is at a point where if I mess it up then I won't be on suicide/homocide watch and I can practice...

Hello all, You guys have been instrumental in providing me with knowledge and tips on my knife obsession and I feel like I've learned quite a bit in this section. Well, I've recently left my job as a line cook in order to further my education at the CIA. In fact, I'm packing as we speak and I...

This question is a bit biased towards the pro crowd but it should be an enlightening informal poll for everyone. What have been your favorite touch up stones to use in the workplace? Do you value an aggressive stone or something of an extremely high grit? Do you go for good value stones so if...

Hello all, I'm trying to do some research on sustainable seafood but I'm finding that its difficult to wade through a lot of B.S. to get to the real guidelines and useful information. Has anyone done any research on this topic and if so do you have any books/websites to recommend? Thus far...

Hey y'all, Looking for some info on the above mentioned knives. I have a pretty good idea on how the Gesshin Ginga White will be (I have a buddy with Konosuke White and I can imagine that they are very comparable). Has anyone gotten the opportunity to play with the Kochi and the Zakuri? How...

I am posting for sale a Masamoto HC. Only four months old, its a great cutter but the size isn't quite what I wanted and it didn't quite fit the specific duty I needed it for (I was looking to use it as a replacement for having 2 knives on the line but I prefer to have different knives for...

Greetings everyone! So I'm looking for some advice on how to (go figure, reading the title) improve edge retention on my carbon steel knives. I purchased a masamoto hc 240 gyuto a few months back and at first I was really happy with it. It gets wicked sharp and performs very well. Unfortunately...

While this may belong in the back of house subforum, I thought it might be a useful discussion for anyone who was curious to read it. So here goes, a little polling: what knife (style, steel, brand, etc) do you like to use during service? Is it the same knife on days you just know you're going...

So I've become recently interested in learning more about sustainable seafood and buying practices (both the restaurant and market settings). I know there are a few folks out there working in sustainable sushi restaurants and the like. Does anyone know of any cool resources, books, etc that one...

So I was about to pull the trigger on a masamoto hc until I read a review labeling it as "mighty." While some folks surely love a mighty knife, I tend to find that my current mighty knife--a hiromoto--wedges so much (even after thinning) that I'm totally put off to it. I'm still researching to...

Hello all! So after watching a few videos from Japanese Knife Society and Itasan, I am totally dead set on the idea that I need to learn how to use a deba properly. I am a younger line cook, and I haven't been to school yet so I haven't been afforded the opportunity to break down a lot of...

Hello all! So I've been really enjoying my konosuke hd 270 gyuto, but I've been really missing the appeal and "it-factor" of wielding a carbon knife. While I could just go back to my old 240 Hiromoto AS, the sheer girth of the knife bothers me. Especially compared to the anorexic knife I've...

My goal is to attend one of these two institutions: CIA or FCI. I've 100% ruled out JW, LCB, etc. So now that its down to these two, I'm trying to see if there is any advantage to the CIA over the FCI in terms of what I will be able to learn. I've only been working BOH in the industry for...