Chefknivestogo Forums

I just purchased a Kohetsu SLD Bunka to try out. The inner core is a semi-stainless with a stainless cladding. If this works out, I’ll try a Blue #2 with stainless cladding. I don’t know why I can taste/smell the carbon steel at home but not when eating at a restaurant or sushi bar. I doubt that the...

I have placed two orders recently. Both were shipped out very quickly and were well packed with no errors or omissions. I am very pleased and will place more orders in the future. Thanks for your great customer service.

Hi, I have a problem with carbon steel knives because of the smell of the blade and the off taste they leave on some foods. I went to stainless knives years ago but now I would like to try some carbon steel Japanese knives. Will a stainless steel cladding over white or blue steel solve this problem?...

There is a jump but it is not insurmountable. The hardest part for me was learning the proper angle of the blade on my face and the correct amount of pressure to use. Oh, also learning not to poke the tip of the blade into my face! It took me about two months of daily shaving but now I can shave wit...