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Hi all - Long time no talk, good to be back. I am getting two custom knives to give as a gift, and need to acquire a good way to transport (ship) and present them. Anyone have recommendations for where to get knife boxes / padded covers (just for 1 knife, not a whole knife roll), etc? Thanks!

Up for sale is a 240mm Shigefusa gyuto with a gorgeous Keller handle, one of the nicest handles I own. It's a good cutter, what you think of when you hear Shigefusa. The grind had been well maintained and it's cute a cutter. I'm moving the knife because I just have too many 240mm gyutos (I...

Mayweather - Alvarez. September 14th. Who's excited?

I was lucky enough to get a chance to play around with Marko's 52100 gyuto this past week. Overall, it's a very good knife. I dwell on the negatives for two reasons: (1) I think that's what Marko wants to know about and (2) I think that's the best way to talk about very high quality things. I'd...

I finally got around to taking some pictures of my knives. I mainly did this to keep track of what my collection is and to give KKF users more pictures to oggle and maybe give people a look at geometry / profile of some knives that aren't talked about much here. I tried to get as many choil...

In case anyone on here wants a hinoki board, Kramer is selling them through his website. They look good but they are extremely expensive.

I was wondering if people who have handled both could comment on what the difference is between them and if it is worth it to go for the KS line. It sounds like the blade road is more even from what Koki posted. This would be my first single bevel so it is important that the blade road has...

We already had two threads on thinning, I thought I'd add a third. How often do you thin your knives? From some of the posts recently it sounds like people wait for quite a long time and then do a huge amount of thinning all at once. What do most of you guys do, thin every time you sharpen or...

So who here scored it for Bradley? I had it 10 rounds to 2 for Pacman. Worst decision I've ever seen.

Who is else is excited for the season two premiere of Game of Thrones tonight? I read all the books after the first season ended, it just keeps getting better!

Up for sale is my 240 Stephan Fowler gyuto in W2 with box elder burl and cocobolo handle. When I first got the knife it was too thick behind the edge so I sent it back to Stephan for some thinning. The knife performs much better now but the profile is just too flat for me. If you want something...

Carter's pricing seems to be wildly different for some variation in size. http://www.cartercutlery.com/japanese-knives/kitchen-cutlery/stainless-fukugozai-series The same line of knives and shape, only one is 20mm more, and it costs an extra $120? Also, his prices seem to different even...

So, who watched this one and did you agree with the scorecards? I thought it was a good fight and Manny won fairly decisively, I thought it should have been unanimous.

http://korin.com/Shiro-ko-Kasumi-Yanagi?sc=7&category=17250 Does anyone own it or has anyone used it? Good starter yanagi?

http://www.popsci.com/technology/article/2011-09/how-chefs-knife-made

Just a fun late night thread: Are you on Kramer's waiting list, and if so how long have you been waiting for? I have been signed up for right around 8 months.

Well I was just about to start my sharpening and while moving my suehiro from the stone box to the sharpening area my dog let out bone-chilling bark and I dropped it. The stone is no longer recognizable as a stone :sad0: So here I am, buying a new 3-6k. Could be a suehiro, could be a gesshin...

I got a new Stephan Fowler gyuto and finger stones from Dr Naka / johndoughy in one day. My best delivery in quite awhile :D So, what's your best knife related delivery been?

So I'm always looking for a good read, why not combine it with learning more about knives? I looked at: Japanese Kitchen Knives: Essential Techniques and Recipes http://www.amazon.com/dp/4770030762/?tag=skimlinks_replacement-20 and An Edge in the Kitchen: The Ultimate Guide to Kitchen...

About a month ago I ordered a Yoshikane 240 gyuto from Hide at http://hides-export.blogspot.com/. Today I got this wonderful email, and thought I'd post pics :D