Chefknivestogo Forums

Looking for the Takeda NAS Medium Sujihiki, I have a Masakage Shimo 240 Sujihiki. I’m a little disappointed with it, especially being a fan of Yu Kurasaki San , I have a laser bunka I would never replace !

I’ve been successful getting sayas from a guy on Etsy, you fill out detailed measurements pick the type of wood and he makes the saya to fit the knife

Hi I’m looking for the Takeda NAS medium Sujihiki, I have a 240 Masakage Shimo , it’s beautiful, Yu Kurisaki , but something’s lacking . anyone who has experience with both please chime in?

Hey, Freddy here, currently in LA at a fantastic Vietnamese take out. Been cooking in all capacity for over 50 years. Hope to learn something new !

Hmmm, wouldn’t even know where to begin, been cooking for 59 years. I sell , give away knives… just gave my sous chef the first knife I ever bought. I got it in a hardware store, Lake Placid , NY. A 270, carbon Steel Victorinox Chefs knife . Now my arsenal is: IMG_1628.jpeg These three: a Masagake K...

New Masagake Koishi 240 Gyuto, Lazer!!! Love it! Aogami super, ceramic rod , leather strop,.

I have a few Daovua knives , I love em, I find if I keep them sharp, (ceramic rod, leather strop,) before they dull. It’s a softer carbon steel. I find the dull easier, but they take an edge much easier that a harder steel. ( IMHO)

Carnitas, used the lard, from the freezer, saved up from the last batch

I go for carrots , then cucumbers, see if they stick, at work we have French rolls,slice the ends off, cut in half, place it upright on the board vertically and slice the crusts off, my yu kurasaki bunka sets the bar

I’ve been using these hand made wooden sayas from a guy on Etsy ( don’t know how to post pics , but they’re beautiful, you pick the type of wood and send the dimension details.