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That is a beautiful looking knife. Does it perform well?

Thanks. So the knives listed, are they performers?

I couldn't see any gyuto's in blue steel #2 by Tanaka listed. Thanks for the info and links everyone. I'd never considered ebay before!

Fortunately my MIL cooked with cast-iron she inherited from her grandma, who inherited it from her mother. The thing is probably 80 or 90 years old. She knows how to treat cast iron pans.

I haven't decided against the Fujiwaras. I really like mine, i'm trying to decide if I want to get them a single really nice gyuto or a nice gyuto and a petty. It's a toss up, because they were asking me about a block of 15 henckles they saw at The Bay (I told them not to buy them, they could do...

Thanks Jay, I kne wabout F&F probelms, didn't know about the grind problems. What would you buy for ~200 in terms of a good gyuto that takes a stupid edge?

Hm, thanks for the info. If you wanted a new gyuto for ~$200 for personal home use, what would you get? I currently have a Fujiwara 240mm FKM, and I do enjoy using it. I'm looking for something with a Wa-handle/d/octogonal handle that gets stupid sharp on stones.

WOW! My tojiro deba that I convexed has less meat behind the edge than that one. Is that an artifex? Looks like a piece of metal with a tiny v-edge bevel

CKTG.com has a Moritaka 240mm ayogami super gyuto for ~$200. This knife caught my eye. I've never owned or used a moritaka. Are they any good?

Thanks for the pictures and replies everyone! Those pictures really brought the point home. I think I will probably go with the Misono or masomoto gyuto, and get a half-ass paring knife for them. The paring knife will probably get beat to hell anyways, people don't look after them :( I do...

Oh you jerk. Now I have to try this. It sounds rediculous. I've saving the last of my veal stock in the freezer for something epic. Could you just reduce 100% no sugar added grape juice? Or would you be missing out on the bitter from the seeds and skin?

My goto meal if i'm having a shite day is a Sous vide 2" thick rib eye steak. 132F for 8 hours, seasoned with S&P, butter, a shake of garlic powder, spring of greek oregano. Seared off on a charcoal grill or a stupid hot cast iron pan. Once maillard skin appears, rub with a piece of garlic...

You know garlic is stupid easy to grow right? Buy a pound, grow your own and have enough to last a year!1

Wow you're lucky :) I love Squamish. I just did the chief last weekend. Some decent diving out that way as well, a couple of nice wrecks.

He's in Paris, where they use SI units.

I have a Tojiro Nakiri in White #2 that I like, and a decent set of whet stones I got from my dad. 800, 1000, 4000, 8000 grit. all of them are 3" by 8" Also have an 8000 grit ceramic plate, a super fine ceramic rod, a DMT Extra Coarse/Coarse diamond plate (I think they are 200 and 400 grit)...

The artifex is not well received I take it? Whats wrong with it? Anyone know of any reasonably priced gyutos in AEBL that have a nice fit and finish?

I made duck 'prosciutto' by dry curing a large pastured duck breast (got it from a friend that raises duck!) in salt, juniper berries, bay leaves and black pepper for 48 hours I let it hang wrapped in cheese cloth in a cool, dry, dark place for 2 weeks. It was fantastic. OMNOMNOM. Superb with a...

I don't like vegetable oil, so I used some tallow that I rendered out last week. Used 1/2 smoked paprika and 1/2 regular paprika, added 1:1:1 of paprika:cumin:coriander and finished with some cold smoked sea salt I made up a couple months ago. These were AWESOME!

Surrey. You up towards Uclulet?