Search results

This one is really tough to sell. By far my favorite Gyuto in the collection. It's a tie with my isasmedjan 240 for first place. I debated long and hard which I would let go, and decided to keep the latter, just due to it's uniqueness. Up for sale is my Konosuke Fujiyama Blue # 2 FM 240...

Well, sadly, due to other hobbies causing me to spend too much money I have to let some knives go. First up, is a Konosuke Fujiyama White #1 FM 240 with Laurel handle. 231mm edge length and 49mm height. Sharpened once by original owner and once by me. Great knife, will miss it. Has saya but no...

Hey folks, I think it's time to upgrade from from the King KDS 1000. Great cheap stone for learning, but also a cheap stone overall :). These days my progression is the King 1K, then light on a Morihei Hishiboshi 4K, then leather strop. I like the 4k toothiness cleaned with the strop. So...

I'm thinking about rehandling my KF B2 FM. It currently has the ebony handle with buffalo ferrule. I like the looks, but I don't like the weight (and slipperiness) of the ebony. I prefer a little more blade forward on the balance. I'm thinking about going with Maple or Box Elder burl as a...

Looking to sell my Masakage Koishi AS Gyuto 210 as I much prefer my 240's. This has probably prepped 15 or so home meals. Less than a month old. Came super sharp, has not been sharpened and doesn't need it. Has a nice patina, mostly blue, on the core steel - I'll throw that in for free :)...

Selling my Shun classic. It's the 8 inch Classic chefs knife. Only a month or so old, been used to prep a few home meals. Includes a new Shun honing rod as well. Looking for $100 shipped to the US.

Got my first stones a few days back and started sharpening. Wound up going with the King KDS 1000/6000 to start. From what I've read it's a good stone for the price and my bank account is hurting from this new found knife addiction :). Here's my redneck sink bridge. Did the job until I get...

I've been doing a bunch of reading and video watching on the topic. In my price range I "think" I've narrowed it down to the 800 and 3k Chosera stones to start. I currently have two AS knives and and AEB-L knife. I just wanted to get your feedback here before pulling the trigger. Open to...

I'm looking to add a honesuki to the growing collection. I'm thinking a slightly softer/less brittle stainless would be good for this application. Never had any issues with my stainless Froschner boning knife. I don't do a ton of breaking down chicken etc, so edge retention is not paramount, and...

I didn't fill in the knife suggestion questionnaire as my question is pretty specific. I'm slowly starting my collection of "fine" blades and filling in my collection. Although, having been browsing this and other forums, my definition of fine might have the bar set a bit low :). I'm looking...

Howdy folks, just wanted to stop in and say hi. In the past year I've started finding my love of cooking again, and with that came upgrading my knives and other tools. I've used Forschner knives for a long time, but finally replaced my 8" chefs knife with a Shun and added a Zhen Japanese style...