Search results

I recently sold off all of my good j knives to pay for personal expenses, lawyer, New car, moving, etc.. This weekend I used a house knife for 3 days straight, as a result I now have blisters, carpal tunnel, and arthritis.. Lol Looking for anything that will perform, or I can rehab to perform...

I have for sale two knives. I need to sell at least one to free up some funds. First is a suisen inox honyaki 270mm gyuto. It has been sharpened initially by korins in house master, then twice since by myself on a 1k and 5k stone. Still in excellent condition. Pictures to follow. 350$ shipped...

I bought this knife Tuesday morning while in NYC. I wanted to try out a laser for once, turns out they are not for me, at all. It has been used twice, once at a stage, and once tonite for dinner prep. I got the initial sharpening done by korins in house master, otherwise the edge hasn't been...

I'm in NYC till Wednesday. Going to korin tomorrow morning before my stage at picholine. Very exciting! Can't wait to see this place in person and spend a weeks pay haha

I'm going to stage at artisanal bistro and picholine(Michelin 3 star) Monday and Tuesday in NYC. I have never staged before. What should I expect? Do I bring my good knives? What will I be expected to do during this? It will be a very humbling experience to say the least. How do I approach...

Does anyone have first hand experience with both a kono fujiyama blue#2 and a gesshin kagekiyo 240 gyuto? By pictures they seem rather similar both in grind and profile. Anyone who can elaborate a bit?

I read somewhere on here I believe, that a chef was buying his newly hired cooks their first knife. I think he said they were carbon steel as well. It was to teach them responsibility and to respect their tools. To make them appreciate it as well as gain respect for the chef that they cared so...

Up for sale is a watanabe 240mm honyaki blue steel gyuto. I picked this up a few months ago, cut an onion with it and put it in a cabinet because I wasn't cooking at the time. I am now back in a professional kitchen and have used it for three weeks. It just doesn't fit my style. Asking 625...

In my new position, I and several other chefs in the area, have been contacted by the local news stations to do a skills/cooking demonstration for a morning piece. Have any of you ever done this? What did you demonstrate? I'm caught between doing something for show that's cool or considering...

id like to buy a knife that will excell at slicing duck breast(paper thin), tuna, quartering scallops into thirds.. essentially i want either a suji or yanagi. what will perform best under 200 dollars?

Im in the process of moving into a kitchen as exec. chef. the current chef is using a personal, household, counter top deep fryer for service. Ive been consulting here for 2 weeks now and its just not cutting it. no matter which way i rearrange the kitchen, there is not enough hood space to...

[/URL][/IMG] Help identifying this knife? A friend of mine purchased it as her first j knife. Spend a rather large sum of money on it. Wondering what it is and if it was worth it. Thanks

Looking for a petty or honesuki, others will be considered, for a knife to clean silver skin and portion meats. Had a tanaka Damascus petty, seemed to thin and bendable, not in a flexible kind of way, as well as sabaki bocho, too thick. Under 150$ Thanks

Recently I have switched professions. Got feed up with the lack of professionalism, talent, and overbearing micromanagement by unqualified people in my area. Thus going from sharpening 1-2 times a week, to not touching my stones on over 3 months. Apparently I didn't put them away completely dry...

What are some quality brands of pocket knife out there that won't break the bank? I see a lot of recommendation for spyderco. Not much else tho

Im looking for a production powdered metal knife. Interested for the edge retention factor. The only knife I can find is the gesshin kagero line, with exception to an m390 artifex. Are there other lines out there im not familiar with to compare with before I pull the trigger?

Im looking to buy a cheap knife to use on the line in a small kitchen. ~210mm. Stainless or semi. Something i wint be upset when it falls on the floor but can hold an edge for a while, doesnt have to stay razor sharp, but useable.

http://www.japanesenaturalstones.com/itinomonn-small-kurouchi-75mm/ Any chance you offer a sheath with a lanyard that these would fit to make a neck knife? Or where one can be found?

I'm looking for new stones to replace a 320 and 1000 Sharpton gs . I've used the Gesshin400 and liked it, also looking at latte 400. Need advice for a good 1Kish stone with nice feedback and good mud. Being used prior to rika5k. thanks

I have a watanabe 240 gytuo with mario custom handle and a DT ITK 240AEBL. I need to sell one for the funds. Wat will be $380 shipped. DT is 475 shipped, both conus. I'm going to take photos now and post them in a few minutes