Chefknivestogo Forums

Kerneldrop wrote: ↑Sat May 11, 2024 12:30 pm

trancher wrote: ↑Sat May 11, 2024 12:26 pm What is it?

Honey comb and honey straight from the bee boxes

Is that from your bees?

Very nice! I haven't seen a Makoto White #2 listed at any vendor in a long time. Does he still work with White #2? Is it clad in iron?

Kekoa wrote: ↑Fri May 10, 2024 4:33 pm Nice pair of knives. I thought I was seeing some Yoshikane influence in the design.

There is indeed a similarity. Good eye!

Last year I purchased a stainless clad White #2 nakiri by Takahiro Nihei. I recently added the 210mm gyuto. The stainless cladding on these is the san-mai type, which does not wrap around the spine. The core White #2 steel is clearly visible along the spine. The handle on the nakiri is not quite as ...

Are you going on day hikes with a backpack, or are you taking backpacking trips in the wilderness for two or more days? Those two scenarios call for different gear. I'm not clear why you need an 8-inch kitchen knife on either a day hike or a backpacking trip. Moreover, carrying an 8-inch kitchen kni...

Congratulations on a beautiful gyuto, Bill. I've been considering that knife since it came back in stock. I like White #2 but prefer stainless cladding. That damascus has me thinking about making an exception and going with iron cladding. I expect you'll get a very nice patina.

You can sharpen this out yourself, as taz75 suggested. Otherwise, you can send it to Mark at CKTG or one of our forum knife making experts. However, that's not a practical option given the cost of the repair and round-trip shipping. If you're not comfortable doing the repair yourself, just use the k...

I'm just a home cook and knife enthusiast, with minimal knowledge of the technical aspects of knife making. Thus, what I'm giving is an opinion, but not an expert opinion. I like the handle material, blade shape, and damascus pattern. I don't care for six pins, the two different types of pins, and ...

salemj wrote: ↑Tue May 07, 2024 9:37 pm I think the ability to ask for criticism and to listen to others is something to celebrate.
Given the incredible skill it takes to make a knife like this, it is a sign of humility to seek out more opinions rather doubling down defending your intentions.

Well said.

I'm just a home cook and knife enthusiast, with minimal knowledge of the technical aspects of knife making. Thus, what I'm giving is an opinion, but not an expert opinion. I like the handle material, blade shape, and damascus pattern. I don't care for six pins, the two different types of pins, and t...

ScottsoSmith wrote: ↑Mon May 06, 2024 7:47 am 6AEC15B6-CE8E-4F5A-A62E-099A09D9E04A.jpeg


Purchased my first Japanese kitchen knife in early april!!

Moritaka 210 Gyuto Aogami Super
Engin Shindo 165 Bunaka SRK8
Yahiko 135 Petty Ginsan

All excellent choices. My Moritaka 210 AS gyuto gets a lot of use.

The knife listed as Shiro Kamo White #2 Santoku 165mm is actually Aogami Super.

https://www.chefknivestogo.com/shkawh2sa161.html

This passaround is going through some serious gyuto experts.

ronnie_suburban wrote: ↑Fri May 03, 2024 4:51 pm Another edition of the weekly slaw . . .


Green Cabbage, Carrot & Masamoto KS White #2 Gyuto, 240mm
Custom Jobone Handle.

Beautiful handle on the KS, Ronnie!

I'm interested in the responses you get. All my nakiri are carbon steel, but I plan on adding an SG2 version. I have a Kurosaki Fujin SG2 gyuto and the nakiri in that series is in the running. www.chefknivestogo.com/kufusg2na16.html However, I'm leaning towards the Kato Minamo, as I don't have a kni...

I'm not in, but thank you for orgazing this passaround. I'm looking forward to the comments from our knowledgeable members.

Hello. I'm a long-time straight razor user. I'm familiar with the tomato test and have used it many times. However, we're honing to shave our face and not cut tomato skin. If I read your post correctly, you did not shave with the razors when they came off the strops. The razors may have shaved well ...

Weber......... Accept no substitutes :D Yeah I have to disagree. Napoleon makes the best mid-price grills. No arguments there. We will be putting a Napoleon in our outdoor kitchen. And it will come from BBQ Guys! Although we are also looking at their own brand, Blaze. It looks good too. Plus Weber ...

Welcome, Hunter. That 240mm gyuto looks amazing!

I must confess that the only bread knife in our house is a Cutco which is about 25 years old. However, when I saw the photo of his 240mm Kohetsu which Ronnie posted in the baking thread, I began to think that I need one. A great looking bread knife. pimentocheesesandwich.milkbread.24.0414.01.board.j...