Chefknivestogo Forums

Hi folks, I have a quick question which is so hard to find an answer. I am thinking about buying Shapton Pro #120 to be my first stone on thinning my knives. The Question is I don't know how to flatten it? Normally, I use my Atoma #140 to flatten my 400, 800, 3000 Chosera Can I use Atoma#140 to flat...

After using it for a while, I would say it is super nice for the standing price point. Very good steel that can be super sharp after my first sharpening. Super responsive on my Chosera stones. It took me really short time from beginning to finish. Super beautiful finish on the blade at this price po...

Thank you for very useful information from Miles and Mark.
I already decided to buy Yu Kurosaki Fujin VG10 and Shiro Kamo SG2 instead of Otaga’s blade.

Thank you folks,
Just got back from work.
Already applied a layer of super glue into it.
Can’t wait to test it out tomorrow.

Thank y’all again, great community.

Hi knives community, I just done unboxing my Yu Kurosaki 240 VG10 and Shiro Kamo SG2 240 from Chef Knives To Go. Yu's knife is fine, but Kamo's knife has I guess not so well seal in the blade and handle connection(as photos). https://drive.google.com/drive/folders/1UfTVcPfnl3x0CIQdkWv5hzNZcvyfGJW2?u...

Hi guys, I am thinking about adding Ogata SG2 Kasumi Gyuto 240mm into my arsenal. Anyone has had any experience with it, how good it is, thinness(laser, workhorse,or in between), heat treatment(brittleness, edge retention), knife profile, comparison? (I can't find any review on internet even Steve's...

Thank you, y’all, for the advices.
Wow, this is very helpful community.
I already decided to order one. Hope it fit well with me.

Looking to buy Harukaze g3 240mm Kiritsuke https://www.chefknivestogo.com/hag3ki24.html Anyone has an experience with this brand or this particular knife? Or any other recommendations? Thank you I m a - professional cook - know how to sharpen - push chopper - budget 200-300$ - only looking for stain...