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Finally I got a job in a kitchen that every chef has his/hers own knives. Victorinox being the worse and only European brand ([emoji106]), and the rest are Japanese. Some lines of Masahiro that I haven’t seen anywhere on the internet, just in Norway(very nice knives), Shuns, Macs, McCusta, I...

Anyone who owns both knives at 24cm, can please comment on their profiles and tips? Are they almost identical or different? I know that the Masamoto runs 1,5 cm longer

http://finedininglovers.cdn.crosscast-system.com/ImageAlbum/18892/original_japan-meat-platter.jpg Check the knife of the Japanese chef Kotaro Hasegawa, presenting stuffed chicken with blue lobster and Kyoto carrots. We are all kittens... Now there will be more things ordered from Kato and...

I want to exchange my brand new never used Hiromoto Honyaki gyuto 24cm rosewood handle, with a brand new or almost brand new Hiromoto Honyaki gyuto 24cm with metal bolster in Europe. I will pay the money difference of course. These two knives are from different batches, first batch was the...

http://postimg.org/image/8fejwjjaz/full/ http://postimg.org/image/5rq0oxo57/ This was my first Chefs knife. After 10 days or so, I got my second, the Victirinox Fibrox, which became my operational knife for more than a decade. Equally good knives, both in performance, in feeling according to...

Read yesterday from Jame's page, that Sukenaris Aogami Super is 66HRC. It got me tempted. Can anybody who owns the knife, give some impressions? Thank you in advance [emoji1]

The last two days I have been using the Mizuno w2 honyaki 24cm professionally. My first impression of this knife, was that it was very blade heavy, so I wasn't expecting the best out of it. In action, it didn't matter. The blade is wide for 24 gyuto, has heft, is very thin over the edge...

I was thinking what knife I need and I found none, but the Sakai Takayuki Blue 2 Monosteel Western. Please whoever owns this knife, tell things about it, as much as possible, performance wise, feel wise, aesthetics(Patina's behavior included), sharpening, how hard it feels, comparison with...

I am looking for a stone to do some thinning to carbons and stainless. I never had a coarse stone. I am using one at the workplace, it is a pretty coarse Chinese, must be 240 grit, very quick, but leaves very deep scratches, impossible to disappear with 1000 grit. Reading forum posts, I...

Wanted to get a Hiromoto Gin-3 gyuto 24cm, since the 21cm was sold out for sometime now. Was waiting holiday money to make some presents to myself, but I saw today that it is sold out as well... I prefer 21 cm, but 24 cm will be ok as well! Monosteel, not the Damascus. Anybody...

I want to buy a Singatirin Mizu-Honyaki 210 Gyuto. Maybe 240 , but not so sure yet about this size, open to suggestions though. I have just found out about this one, heard it is pretty cheap, and from Takefu V2 Steel. Without the fake finger stone Hamon. I will be very busy, until Monday...

For years I had a double 1000-4000 grit whetstone fro JCK. That, a Global stone, which one chef had(I think around 1000grit) and a double chinese stone, very coarse at one side(240?-400?) and around 1000grit slurry on the other side that we have at the restaurant, were my only experiences with...

Maybe it is old news to most of you. Maybe some of you dont know, I had just found out recently, so I thought it would be good to share. You will need an iPad. iPHONE IS TOO SMALL TO DO THE JOB. Most likely, an android tablet can do it as well, but never had android, so I cannot tell...

I will do a review of Masahiro MV Honyaki 21cm gyuto (14811), and Masahiro Virgin Carbon gyuto with metal bolster 21cm (13011). First, I want to refer that Masahiro, launches two lines of Stainless knives, with POM handles, the MV (models starting with 148...) and the MVH ( models starting...

Today I used for the first time my Masahiro Virgin Carbon Gyuto w.metal bolster. The knife inside the box was in a paper. It was covered in the surface of the blade with some kind of chemical. I washed it well, and then cut fresh salmon sashimi, and after that some avocado slices. I...

Hallo! I am from Thessaloniki Hellas, living in Bergen Norway. I am a professional cook, headchef the last two years in a big brasserie. I love classical cooking, modern as well, but my working situation now, leans towards classical. I am passionate about my craft, and I feel very...