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I have too many gyutos and not enough watches or tattoos, so it's time to sell a few that just didn't click for me. PP G&S accepted; all prices US Priority shipping or $20 credit towards international; happy to discuss discounts for multiples or local sale (Boston area). Not really looking for...

Got a few knives here that aren't seeing the use they deserve. All three are available for sale or trade! On the trade side, I'm especially looking for long (250mm+, the longer the better) reactive gyutos with interesting or WH grinds, interesting finishes/cladding/core steels, or makers I...

As my collection has grown, I've ended up with a few knives without boxes or sayas. When they're out of rotation and on the shelf, this isn't great--they're either sitting out on the shelf with bare edges ready to cut someone, or they're jammed into boxes or cases with other knives where the...

Hardly counts as a recipe, but here's my technique for chicken stock. It's pretty simple but comes out bangin' every time, with big clear chicken flavor and lots of body.

Bought this one at Strata about a year ago. It's an absolute gem, and I doubt I'll ever own a finer piece of steel, but I just can't justify having this much cash bound up in one knife. See original Hitohira listing for some specs and better photos of original condition. It's a Sakai 240...

Catch and release on this one. Picked it up from @Corradobrit1 in a previous thread. It's a gorgeous knife and exactly as he described--a great opportunity to try TF steel with a cleaned up F&F. Looking for the next home for this one because I just have too many 240s, and with my Jiro already on...

Howdy! I have a Shiraki honyaki gyuto in Blue #1 (this one) that has been my daily driver for about eight months. (Don't worry, I'm very gentle :-) As the patina has developed, it's ended up with a sort of hazy gray that obscures the gorgeous banding and, to a lesser extent, the hamon. The...

Time for another review thread! Today's entry is a Watanabe that a lot of folks here probably have in their drawer: the 890mm tenugui. It's impressively light for its length and quite flexible, so it's particularly well-suited to breaking viral transmission chains. (The OOB edge was...

I'd like to try my hand at breaking down whole chickens with a honesuki, which means I'm gonna need to buy a honesuki. All the threads I could find are several years old, so does anyone have any updated (anti-)recommendations or thoughts about what I should be looking for?

I recently picked up a Jiro 240mm gyuto (#057) from Strata. I know these are a controversial topic around here, but actual first-hand experiences with the knives are still pretty thin, so I thought I'd share mine! Disclaimer: I'm an intermediate amateur knife nerd at best, and in particular I...

Howdy! I'm a home chef and gear nut with a burgeoning collection of knives. I've been active on and off on the subreddit r/chefknives for a while but decided it was time to come play with the big kids :-) The current star of my collection is a 220mm Shiraki mizu-honyaki gyuto, so I'll get some...