Chefknivestogo Forums

Hope that knife serves you well. I was a little surprised the Tojiro DP Gyuto didn’t make the list from folks. Enjoy!!

I really appreciate CKTG. Such a great source of knowledge, information, and service. I feel you get so much more information on a knife than other places. The videos are great. Certainly, I'm not their top dollar customer, and I feel quite badly because I've been dying for a Yoshimi Kato AS 210 Gyu...

I always wanted to try A5 Wagyu and see if it was worth the hype so I made an appetizer to go with the Christmas eve meal. Pan fried some seasoned day old short grained rice, topped it with grilled Wagyu, a dab of ponzu sauce, and sliced green onions. The kids loved it but that grade of Wagyu was t...

Over the weekend I did a sirloin roast, sous vide for several hours at 128, then rolled in cracked black pepper and kosher salt and blasted in a hot hot convection oven. Served with crispy roast potatoes and a horseradish and dill cream sauce. For Christmas Dinner I did a turkey roulade that turned ...

Old thread I see, but I have a Rockwell 6s which I've really liked.

*Note- the 6s Razor is used with the #3 plate.

I agree with Trancher, that some info on what your current approach is now would help. Different razors and blades have different levels of aggressiveness too. +1 to all the advice he gave. I have a very, very sensitive neck and struggled with razor burn for many years. Here's what is working for me...

Christmas (week) slaw . . . https://www.ronniesuburban.com/photos/food/homecooking/cabbage/cabbage.22.1221.01.bowl.yoshikane.jpg Green Cabbage, Carrot & Yoshikane SKD Nashiji Gyuto, 210mm Woof that is one nice looking knife. Been going back through these posts and you've got a pretty solid stab...

Hello all! I am no newbie to knives, but have only started intensive knife research over the last few years. I have spent many hours learning freehand sharpening and enjoy it as a hobby. However I am new to Japanese kitchen knives and look forward to learning more here. My first Japanese knife is f...

Are Anryu's "gone" now with his retirement, or will his successor produce under the same name/line?

trancher wrote: ↑Tue Dec 27, 2022 9:35 am Hey, Chris. Welcome to the forum, man!

You've picked out some nice knives! No doubt your culinary game has become a lot more exciting with those beauties.

Thank you, it certainly has!

Something like:

https://www.chefknivestogo.com/okwh2ho15.html

I do handle a lot of poultry, so want to get a honesuki, but would a double bevel work well for other work too? Examples: trimming beef and pork loins, slicing off citrus rind, etc? Can it work as a general boning knife? (yes realizing it cannot be used to cut bone).

My Messermeiester combo has a 420 side, is that adequate or do I need to find something of better quality? I failed to mention I have a Naniwa flattening stone.

Hello, I recently posted about moving from a Messermeister combo stone and a Taikeda 5000 to Cerax 1000 and 6000 grit stones. I have a mix of stainless knives (couple Mac Pro petty, a couple old Henkels beaters), Masamoto VG, and then a couple carbon steel wa handle gyutos- White #2 and AS. In addit...

Long time lurker, just posting. My name is Chris, live in Iowa, work in healthcare administration. Back in 2016 I got intentionally focused on cooking, and quickly found knives inadequate. After research got a Misono 440 Dantoku and Masamaoto VG Gyuto in a couple lengths. In 2019, as a present to my...

A few years ago I bought a Messermeister combo 400/100 stone and a Taikeda brand 5000 stone (which is awful). I basically never got into them.

Today I ordered a Cerax 1000 and Cerax 6000 stone, plus leather strop, hoping that is a bit of an upgrade.

How is that for a better starting setup?