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Two gyutos forged by Yoshikazu Tanaka Sentan Damascus 220mm 195g Ebony Heart Shaped handle Blue 1 Steel Never jived with this knife but practiced bringing our Damascus steel on it. Only used for a couple meals and then mud polished it a few times to a nicer contrast than when I got it $400-...

Hey so I feel like most ppl on here do knife rolls, however I am a fan of the backpack. Issue is my Yanagiba and Sujihiki are 270mm which brings them to about 16” counting the handle (they’re Sakai 270s) limits my choice. My current Chefsac only fits the slicers if you keep them outside of the...

Would like a backup as it’s my primary knife that I use on the Teppanyaki grill. Preferably used as I use it on a 500 degree steel flattop grill. I know I’m a monster😂

So I think the vast majority of us KKF members didn’t frequent r/chefknives too often, but occasionally visited to set a potential Yaxell or Dalstrong buyer on the right path or see someone’s crazy upvoted collection of 2 Masakage gyutos, a Y Kato and 2 Kurosaki gyutos and laugh to yourself that...

Will a Yanagiba 270mm Wa handle fit a 240 Gyuto? What is the difference in handles when the dimensions are the same?

Tahei handles for 240gyutos and maybe 270 Suji Specifically Zebrawood or Persimmon. Let me know if you have whatever though

The last of his finishes I have yet to get. Would hear out all shapes. May be willing to trade.

Another feeler.

Just curious as I’m doing my taxes, since I’m a chef I was wondering if I can deduct my chef knives as they are for work. Does anyone here do that?

So I’ve come up with a pretty large collection of Takada no Hamono knives, two Suiboku gyutos one Damascus clad, a petty, an HH Sujihiki and then I have a Tsubaya branded Reiki. The Reiki stand out completely from the rest of my knives as it is SIGNIFICANTLY THICKER. I was wondering if any of...

So first off, if you are righty, you need to know that if a left handed person wants a single bevel Japanese knife, it almost always a 50% upcharge to the price of the knife. So please consider that with your advice. Okay here’s my deal- I am a left handed hibachi chef and knife collector. I...

Yeah I just like the sound of silence… Message me if you have a lefty Shig u are willing to part with

Somebody said on IG that they don’t let professionals use carbon steel chef knives. Is that true?

EDIT- we have confirmed purchases- however it’s more of an etiquette problem/ poor English So anytime dealing with things like Instagram you have to be weary when someone is selling stuff- any sort of stuff. There’s a seller on there that is continuously setting off red flags, and I’m...

What’s your set up like when u sharpen your knives? I’m essentially in the “JNS” pose and it’s KILLING MY BACK. Any advice? Has anyone felt their back starting to hurt and then changed something to where it doesn’t hurt as much?

Just got this after hearing so much about it. Is it required to soak or can I splash and go?

Sakai has really been at the forefront for new ways to make exciting prototypes in the world of handmade knives. From the starting philosophy’s from the likes of Konosuke, Hitohira, Shiraki Hamono, and Ashi Hamono- in the 2010s we really started to see the fruits of their work develop some the...

About to make a somewhat large knife purchase, but want to check and make sure there are no lefty Shigefusa Yanagiba or 240 Kitaeji Gyutos out there. thanks

I’ve brought this up before, but I thought I’d add others into this conversation. The original is what separates Suminigashi from Damascus, and from what I gather it’s a quadrilaterals and squares thing (all squares are quadrilaterals but not all quadrilaterals are squares). So what makes...

What is causing this. The other half the knife looks perfect, this part looks like this. Is it a pressure thing? Should I work it out on a coarser stone