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  1. J

    SOLD Masakage Yuki 240 gyuto

    Selling my Masakage Yuki 240 mm gyuto for $200 $150 shipped CONUS. I'm the second (I think) owner. Specs Heel to tip: 244mm Butt of handle to tip: 403mm Height at heel: 50.8 mm Spine thickness at heel: 3mm Spine thickness halfway between heel and tip: 2.14mm Spine thickness 1/2" behind tip: 1...
  2. J

    Silicone sleeve for stainless steel pans?

    I'm trying to find some silicone sleeves for a couple of my stainless steel skillets. One is a Tramontina and the other is a Made-In. I ordered a couple from Amazon and haven't had much luck finding something that fits well. The handles of both are a bit too contoured for the sleeves I've tried...
  3. J

    Chicago Knife Stores?

    Hi all, I’m trying to find a nice knife store in Chicago for my son. I found a topic from 2020, that suggested there was not much to speak of. Any new shops in Chicago or the area?
  4. J

    Hibbard Spencer knife and fork set

    Recently, my parents gave me a knife and fork set that has been in our family for a long time. The knife has lettering on it that says "Hibbard Spencer" and undneath that inscription it reads "Our Very Best". The set appears to be very old and seems to have some kind of antler or bone handles. A...
  5. J

    New to sharpening and need help...

    I'm pretty new to sharpening and I'm struggling a bit with my technique. I could really use some advice. I picked up a Daovua 240 mm gyuto to use as a practice knife, and I've been using SG500 and SP2000 stones for sharpening. I've been using Peter Nowlan's Knife Planet school series as my...
  6. J

    Hot and super-hot peppers

    I've got a decent crop coming of a variety of peppers: habanero, Carolina Reapers, a new Mexican hybrid (from my Ag professor neighbor), and some kind of thin, red Thai-style chili (I was told they were buena mulata but I'm starting to doubt that, as none of them are purple). Last year, I made...
  7. J

    Greetings from Illinois!

    Hi all, just wanted to introduce myself. I’m a university professor and administrator, a decent home cook and (to my wife’s chagrin) a fairly new collector/user of Japanese knives. I currently own a Masakage Shimo gyuto, a Harukaze nakiri, a Masakage Kumo santoku, and a number of Western knives...
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