Chefknivestogo Forums

That was crazy fast!

ChefKnivesToGo wrote: ↑Wed Sep 18, 2024 2:41 pm Kind of mind-boggling. Today we surpassed 400,000 orders and it only took 22 years to do it!

That’s awesome! Congrats! Thanks for introducing (and enabling?) thousands of us knife nuts to Japanese knives!

Nao Yamamoto 210mm Ginsan got in on the action tonight It didn't need it...but you won't become an Edgemaster by waiting for an edge to dull. What I like about this knife is it's the opposite of what I prefer at the moment: The grind, although neat, has shoulders and the edge is profiled for a rock...

Still looking.…I took off for a couple weeks in Colorado and the 240mm Ogota I was leaning towards is out of stock… ditto with all Shibata knives and Shindo Enjin knives… Any other ideas… my birthday was last weekend, trying to justify an unneeded, unnecessary purchase with another years passing… PS...

I’ll be eagerly watching this… I’m in the market for a new knife and the 240mm of this is on my short list!

Nice post & video!

What are your overall impressions on the knife? I’m on the lookout for a 240mm Guyoto and (mostly) like the looks of this one…

Dave P.

Thanks again everyone! Looking to put an order in by the end of the week… any other recommendations, in stock or coming soon!

If you are not used to a chef knife or gyuto 10"+ or have ever used one, I'd be leary to jump to a 270mm from using a 210mm. I only have one gyuto at 255mm and one 10" chef and they rarely ever get used. I only use a 240mm occasionally for certain tasks. As a home cook, 210mm is the most ...

I’ve been spending too much time here lately and have convinced myself that I’d like to try something different and larger. Likely a 240mm or 270mm Gyuto or Kiritsukes (a thin laser would be a plus). It’s a special treat, so I want something that’s top quality and something I’ll love! I’d say my lea...

Thanks Kekoa & SalemJ! I’ll do a bit do research and see if I’m up for cleaning it up…

Here she is… although, I’m not sure what it is… anyone have any ideas? Followed me home…

link to details on my “what is it post”….

https://www.chefknivestogoforums.com/vi ... hp?t=18027

I’ve been know to look at the knife bin at my local goodwill stores. Occasionally I find something worth cleaning up a bit and practicing my abysmal sharpening skills on. It’s harder and harder to find something these days as the professional pickers are at my local stores when they open and likely ...

I love the look of these, if only it was 30mm or 60mm longer! If only I had a dollar for every time I’d that! GLWS.

Reviving a good topic! I only have 5 Japanese knives, I’d love add to the collection! Current inventory includes Kook Kee Small Slicer, Yoshikzau Tanaka Bunka White #1 165mm, Kohetsu SLD Gyuto 210mm, Kohetsu Shinano Blue #2 Tall Petty 120mm, Daovua Nakiri 165mm. I probably have 30+ western style kni...

Thanks, the link I followed to me to their site…maybe an old or corrupt version of their site….

I see them now! Thanks again!

I was hoping to watch these…videos not up anymore…

Thanks everyone for your advice!

1)Pro or home cook? Home Cook, mostly veggies to dump into my stir fry’s… 2)What kind of knife do you want? Probably Bunka.. appreciate any advice rounding out my set up, interested in something new / different. 3) What size knife do you want? Likely 180mm… although tempted to go with a 240 Kiritsu...

1)Pro or home cook? Home Cook, mostly veggies to dump into my stir fry’s… 2)What kind of knife do you want? Probably Bunka.. appreciate any advice rounding out my set up, interested in something new / different. 3) What size knife do you want? Likely 180mm… although tempted to go with a 240 Kiritsu...

1)Pro or home cook? Home Cook, mostly veggies to dump into my stir fry’s… 2)What kind of knife do you want? Probably Bunka.. appreciate any advice rounding out my set up, interested in something new / different. 3) What size knife do you want? Likely 180mm… although tempted to go with a 240 Kiritsuk...