Chefknivestogo Forums

Finally, after many, many days of lonely rejection, the wallflower entered into a new promising relationship this afternoon. :D And yet, it (or perhaps a sibling) has returned to the dance . . . It's a brother, REALLY wish I was wanting a 240 in this! I don't even consider that one flawed given the...

I hope Mark gets some of these, I'd like to try one. If it's good enough for Shibata...

I need to work on my scoring. I just use a paring knife right now and I don't think I'm getting deep enough. Or maybe I need two scores down the middle? It's hard to say. More testing is needed. Have a friend that uses an Exacto knife or razor blade, which ever is handy and sharp, to score his bread.

Bought the 210 around Christmas. I wish I was wanting a 240 in that knife I'd snatch it up...

https://www.ronniesuburban.com/photos/food/homecooking/stirfry/stirfryveg.25.0327.01.mise.kurosaki.jpg Mise En Place & Yu Kurosaki R2 Hammered Gyuto , 210mm ... No, that's a "Jeff" knife! :P https://www.ronniesuburban.com/photos/food/homecooking/stirfry/stirfryveg.25.0327.02.platter.3...

He's switching the AS series to Chromax, he never did a lot of AS anyway. He's still doing the Koutetsu and Kashima in SG2 which is his most popular knives. His Tinker knives are AS and I bet will still be AS.

An awesome bargain! https://www.chefknivestogo.com/koskdtsgy24e.html

ronnie_suburban wrote: ↑Fri Mar 14, 2025 11:32 pm ... I "jerked up a good one tonight."

This is not something I'd talk about in a public venue...

Tonight, plenty of leftovers to enjoy but I also felt like cooking something. So, using up of some stuff and making a vegetable stir-fry in the process seemed like a good way to go . . . https://www.ronniesuburban.com/photos/food/homecooking/stirfry/stirfryfioretto.25.0311.01.mise.kaguya.jpg Mise E...

This was obviously a misunderstanding of what a "Full Stainless" knife is and a "Stainless Clad" knife is. Depending on how often this question/problem arises, it may need to be better explained on the "clad" knife product pages exactly what it is.

Be careful, you guys are going to blush...

I think I have a comment in most of them....

They sharpen up nicely. They've improved over the years and they're not that crude when you have them in hand. A decent bang for the buck knife.

We still get phone books around here but they are just the Yellow pages. Want me to send you one?

But that doesn't explain why you would have to thin a knife sooner, as you stated, because of using a low grit stone on a regular basis. If you are using the stone properly you aren't removing anymore metal than with a higher grit stone you're removing the same amount just faster. When a knife gets ...

Peter Samuelson wrote: ↑Sat Feb 22, 2025 9:37 am If you use a coarse stone often on a knife which is ground this way, you’ll have to thin the knife sooner to keep performance good...

Why?

But I wanna know what kind of dog it was.....

Victorinox is a popular choice for professional use in the US and would probably be your best option in that price range.

Anryu is as much of a bargain now as they ever were. There are a lot of more expensive knives out there that aren't any better than Anryu. A solid knife with nice looks and excellent performance at a very reasonable price. What's not to like...

Happy Birthday to me! I have 2 other knives from you guys and I love them. Thank you! Hi there Sue, Happy Birthday and I hope you got spoiled as you truly deserve. Best wishes & hope you had a great day ........................ Cheers Grant The post by Sue was a comment by a customer from an or...