Search results

What would be your recommendation for a mono carbon? I love the long flat spot and geometry of the Yoshikane gyuto, which is why I’ve been using it as my de facto slicer recently.

240x55. I don’t have calipers to measure the spine thickness but it’s a classic workhorse distal taper, IMO

Both cooked and raw proteins, plus whole sides of fish, portioned and sliced

Looking to sell a well loved Watanabe Blue#2 SS clad 240 that’s not getting much use in my current rotation. Comes w/ box and a sheath, no saya. Burnt chestnut handle from Watanabe. Some scuffs and haze on the cladding from sharpening and use in a commercial kitchen. Looking for $350 shipped...

I’m working in a Korean restaurant and slicing a LOT of proteins with my 240 Yoshikane gyuto, which has me thinking strongly about a suji for my work roll. I’m hoping for a sub-$300 price point and it seems like Kaeru is the one to beat...

Edit* withdrawn

Saw this popped up on Craigslist today and I was curious if anyone could ID it by the Kanji? https://images.craigslist.org/00f0f_6JmOKY5WvIF_0t20CI_1200x900.jpg Thanks in advance!

SS or iron clad?

Yolo. PM incoming.

In!

Dang. I missed out on that kaeru

Dang. PM sent

I use a nakiri several times a week at work for bulk veg prep--frenching onions, pickles, stock mise, etc. It goes back in the roll and gets replaced with a gyuto as soon as prep is over though; I don't find it very useful as a line knife

Same! Damn.

I pretty much never take my 8" deBuyer and 10" lodge skillet off of my cooktop. If they get a little crusty I'll boil off of some of the debris with water and then wipe clean with an oiled kitchen towel. If stuff is really stuck on there, yeah I'll scour it with a one of those chainmail...

Oh man... Shihan gyuto in A2 Lefty honesuki & yanagiba Silverthorn <150mm wa petty/parer

I highly recommend Matt’s work, especially for any lefties out there without a sharp rectangle. Someone should jump on this deal before his pieces cost 2x what they do now. My lefty biased 240 from him is an absolute tank and now lives on my work board for daily bulk prep

I was so happy with my new (to me) Watanabe until juuuuuuuuuust now. What a gorgeous knife. GLWS

My first “real” knife purchase taught me a lot about the importance of research and specs. After reading some fluffy article about old Sabatier knives, I picked up a random 270 Sab sight unseen from Thebesthings.com before I knew anything about sharpening or even different styles of chef knives...

I was supposed to be a college professor but I’ve been in the restaurant industry since I was a teenager and returned to it when I left academia. Apparently I dislike stability, free time, and sitting down. Currently running the kitchen at a neighborhood spot in Portland, hoping to own part of...