Chefknivestogo Forums

These looks beautiful

ChefKnivesToGo wrote: ↑Sat Mar 25, 2023 8:53 am

silylanjie wrote: ↑Tue Mar 21, 2023 2:54 pm My first own knife was a Yanagi in shirogami that my sensei bought me from Korin in the late-90s.

Do you still have it?

I don't anymore, I gave it to an sushi chef that was training under many years old.

My first own knife was a Yanagi in shirogami that my sensei bought me from Korin in the late-90s.

Okada-san makes double bevel takobiki:
https://www.chefknivestogo.com/okwh2ta25.html

Happy Birthday Sue!

I think 240 is a good size for a yanagi, that's a more commonly used size I see when I used work. The sushi bars that I had worked for is such a tight space and we always need to move at fast pace, 240 would be more comfortable.

At home I do prefer a 270 yanagi more than a 240.

Sakai White #2 240mm Yanagiba and it includes an saya
https://www.chefknivestogo.com/sawh2ya24.html

White #2 is easy to sharpen and I prefer it for my yanagiba at work. If you're using it for slicing fish with a draw cut, it doesn't get dull that fast since it doesn't get much board time.

Are you refer to which maker?

When I used to work, I had a Suisin yanagi in Shirogami #2 which I really enjoy using at work.

I think my favorite is the Tadokoro Hamono yanagi in Shirogami #2, the f&f is so beautiful and blade are forged by Nakagawa-san.

If you're using for sushi, why not try a yanagi instead of a gyuto?

Bob Z wrote: ↑Wed Sep 14, 2022 8:20 pm I would love to have a Kono stainless without a machi! It looks like a defect to me i hate to say.

You mean the machi gap, right? I think I'm just confused what's the machi.

I'm guessing these are by Kanjo Tsukahara of Seki city.

Denka w/ wabi-sabi

Enjoy!

Wanizame or Zame

Mark, do have analytics for top searches for the site? I think that data might help understand what most users filter on the site.

Live
https://www.chefknivestogo.com/iwkewh2hogy2.html

Would it be easier to have a filter for the "Show out of stock items" option to be on the Search Results page? For example, the user could just type "Anryu" or "Konosuke" in search and they could just check off the "Show out of stock items" to filter what's av...

It's funny that you share this because I was watching this video the other day.

LarryAllDay wrote: ↑Thu Aug 18, 2022 8:22 am Just curious, what’s the difference between this one and the one on sugicutlery? They are the same no? Damascus b1

Same blade but different sharpener. Shotaro Nomura for Sugi, and Mitimoto Nakazima for JNS; I think Migoto is also done by Shotaro Nomura.

Your cutting technique will be important on choosing a Gyuto or Kiritsuke. If cut withing a rocking motion, a Gyuto would be more suitable for it because you might lose the Kiritsuke tip on cutting board for that motion.