Chefknivestogo Forums

Thanks trancher, hoping to land one of the last possible Kono SKD's if we see anymore. Can't believe I didn't grab one of the last batch!
I get jealous every time someone posts a picture of theirs....

In stock seems to be the trick right now. There are lots of nice knives, but not many in stock. You might want to watch the new arrivals page for a bit. That said... I would pick the Karaku AS Gyuto 210mm: https://www.chefknivestogo.com/kabl1gy21cu1.html Also well made is the Anryu Blue #2 Hammered...

Keep looking, those are Walmart quality. They use 440 stainless steel, Victorinox uses a better steel. If you want high quality knives you're going to have to spend more money.

ronnie_suburban wrote: ↑Sun Nov 17, 2024 6:17 pm ...Tongue . . . the only food that tastes you back!

When sharpening German steel for others that don't really take care of their knives I set the bevel on something 320-500 and just leave it there. They think it's sharper than anything they've ever felt(probably is) and has more longevity for them than a more polished edge.

Haven't you figured out yet that Sue is always right....

Bob Z wrote: ↑Tue Nov 12, 2024 1:35 am Easter Bread! This is an enriched bread, very tender and makes great toast! (and egg/tuna salad sammies too)

Just beautiful Bob!

ronnie_suburban wrote: ↑Mon Nov 11, 2024 5:06 pm Another weekly slaw . . .

And another awesome knife!

Sign up for a restock notice and wait for this to restock, exactly what you need. Kanehide PS60 Gyuto 210mm

Sweet knife!

I'm usually pretty patient and just wait for updates but I'm really starting to jones wanting a new Kono! Any Idea when we might see another shipment? Still kicking myself for not getting an SKD the last time they were in stock, guess I'm getting old and cheap....

Well, for a no plan meal it really looks like it turned out nice Ronnie!

Bob Z wrote: ↑Thu Oct 31, 2024 8:13 pm Maybe it was Monterey Jack that did it?

Along with his brother Colby...

The 250mm Gyuto will perform just as well as the 210mm Kiritsuke. Both are excellent performers but I wouldn't consider either a Laser, but that also comes down to your definition of a laser.

The rusty condensation on the lid won't hurt you if it dripped into the food. If the chicken turned out good then eat and enjoy!

Really cool Ronnie! It reminds me of when I was a kid, that being a big event every year to go to my grandfathers and making the annual sauerkraut. He had a large crock with a shredder that sat on top. He would shred a few heads, salt and mix, rinse and repeat. IIRC he used to do around 20 or so hea...

Of what's in stock, I wouldn't hesitate to recommend this knife. https://www.chefknivestogo.com/yagisahaensa.html,Yahiko Ginsan Nashiji Hand Engraved Santoku It's stainless so it's easy to care for, gets very sharp and is easy to sharpen. The steel holds it edge well and is tough so little worry of ...

Welcome REDCHASER, more of us need friends like you and some nice choices for yourself too!

Kerneldrop wrote: ↑Thu Oct 17, 2024 12:10 pm May have to sign back up for a new notification after every restocking....

This