Chefknivestogo Forums

I purchased one just because of that image. I think Maui deserves some sales incentives.

@Chappychap, the knife is actually made from Tamahagne nails from a 1300 year old temple.

Not sure it's a daily driver type of knife...

I believe it is a steel pan. Pretty cool company out of Buenos Aires: https://www.dartointernational.com/

I love this knife.

Went through this thread again because it is drool worthy.

@chefknivestogo, still not seeing what is in your block. Out of all the stunning knives that pass through your hands, what is still in your collection?

People usually say Wok Shop. But which wok is the question.

What is a COVID haircut? Like a haircut for a covid patient? Why not just wait until they are cleared. (Guess the flowbie is off the table)

I don't know about the lottery deal. When this happens it generally means the demand has far out paced my purchasing power. Beautiful cookware. But, lots of local makers doing iron pans without.

I'd love some recommendations, too. I own four woks and there are significant attributes of each that I really dislike. I've gotten to the point where my favorite of the four is the one with a nonstick coating! :o By non stick coating I assume you mean you just seasoned one really well :). A teflon...

I bought my first about 6 months ago and it is consistently in my rotation. With smaller makers it is hard to state how they will all perform as each is different. In general it seems his knives are workhorse at the top (meaning thicker spine) to a very thin edge. He adds a good distal taper from th...

That's it. I quit my day job and have decided to pursue baking...need to stop visiting this thread, you guys are killing it.

For me, spine thickness has nothing to do with performance and more to do with comfort. I prefer a thicker spine at the heel to be on the chunkier side because it is more comfortable for me to hold and use.

That is nice. I think 3.7 is the sweet spot.

I have always used the trusted victorinox for pumpkins and squash. For sweet potato and cabbage I go laser.

Brutal. I hear you. I am starting 2021 in a similar fashion. Took the blue tape off my Hiromoto after working on the handle only to find 10mm of the edge gone. IMO, that tip needs a bit of profile rework as opposed to just sanding down from the spine a bit. While it is certainly doable, I would send...

I made a resolution back in 2020 not to buy any more knives and failed....and I already failed this year as well....

Tanaka line knife in B2 with stainless cladding...otherwise called a 210 suji (only 40mm tall). Even with the short height a spectacular grind:

The same can be said for pretty anything. Do these perform 4 times better than a Debuyer... probably not. In addition to their cost being higher, you are buying an emotional response and supporting small craftsman.

Agree with Jeff, the handle maker should be able to get the balance point pretty close to where you want it in the dimensions you like. There may have to be some give and take with wood choice and maybe length of handle... alternatively, you may even be able to modify the existing handle to somethin...

Not Damascus, but imo this one looks better and would be killer with a patina or etch: https://www.chefknivestogo.com/suaosugy24cu.html

First handle of '21 for me, Hiromoto AS 24cm gyuto with unknown wood, copper pins, and red spacers: