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3,140 First day of Spring and here in Louisiana it's below freezing this morning... apologies to my recently planted herbs!

You might also check ThePerfectEdge.com . I got a nice large BBW/Coti combo from him a few years ago. He's got different sizes and combos -- not cheap, though.

Look for a Milton Brook 6 mortar & pestle. They are unglazed but nonporous, so they have a certain amount of "grit" to the mortar and pestle's surface. Originally made for the pharmaceutical industry, they are very easy to clean and are stain resistant. I suggest the size "6" because it is...

Fifteen years ago, in 2008, this was one of the first Japanese knives I bought, a Hattori FH-15 forum cleaver. I then moved to lighter, thinner Chinese knives for some years, but recently brought this VG10 knife back out and have a new-found appreciation for the blade's extra weight -- does...

That would likely make a great separate thread.

My favorite honesuki is a Takeda NAS, 170mm. The blade is more substantial than most and holds a sharp edge and tip through a case of chickens -- very solid tool.

I can understand your love for Denka working in a professional setting. I did, too, prior to retiring. I didn't think any knife would replace my Denka gyutos (210mm and 270mm) as my go-to's. However, now that I work in my home kitchen only for family and friends, the KKF-drop Kamon (220mm)...

I purchased one from The Perfect Edge a few years ago: https://theperfectedge.com/product-category/belgian-stones/

How about a Glestain offset utility knife: 210mm, excellent food release, knuckle clearance, and stainless. One caveat, however, is less-than-stellar edge retention. Glestain 210mm Offset Utility Knife | knifemerchant.com

Welcome, Chefc. I lived in SF and Oakland for 32 years -- love the area! In which part of the Bay Area are you located?

Of the various carbon steel pans I've used, Matfer hits the sweet spot. Vollrath is too lightweight for high heat, and De Buyer is nearly as heavy as cast iron. Matfer is sturdy and functional without being overbuilt. Due to frequent use, mine have developed and hold a shiny, dark seasoning...

2485 "It's not the heat, it's the humidity!", says this member in S. Louisiana.

Monty…

PM sent.

Do you know the level of heat treatment Harbeer used for this blade?

What's the steel?

Retired professional chef and community college culinary arts instructor (and program coordinator).

Is the handle Bog Oak?

I've had a Kikuichi ginsan 240mm gyuto for over 10 years as one of my first Japanese knives. I still enjoy using it periodically even as my collection has grown substantially. It was a very solid daily performer for me in a professional setting...I appreciate its low maintenance in a...

Keith Sinclair, thank you for sharing your (and Stefan's) handle finishing. 👍 The results look smooth and durable.