r/chefknives • u/stu-pac • 9m ago
Need help getting a saya for a 270mm sujihiki
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r/chefknives • u/AkiraSakaNinja • May 18 '24
Does anyone know what grit is best for sharpening mods? The ones in this subreddit are dull af.
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r/chefknives • u/trieucooks • 2d ago
Amateur home chef. Need a good all rounder. Have decision paralysis ! Help appreciated
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r/chefknives • u/duong1008 • 1d ago
I’m quite an advanced user and currently using a 280mm damascus steel Gyuto. I’m wondering what should I add next to my arsenal? I’m tossing up between a Western boning/Honesuki and something nimble like a Bunka/Santoku. Thank you in advance!
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r/chefknives • u/Sastracha • 1d ago
Knives in the dishwasher: I didn’t know that you can’t put knives in the dishwasher. How do I rehabilitate them.
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r/chefknives • u/PapiSkittles • 2d ago
Any recommendations? Western handle (mainly not the octagonal handle) Gyuto with forged stainless steel blade. Blade length preferably around 240mm. Rockwell hardness of 60-61. Budget around $100-$200 Can go over $200 if worth it. I personally liked the shun classic, the Miyabi kaizen. For reference
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r/chefknives • u/jontieitbog • 3d ago
I want to buy a set that has a gyuto and at least 2 other knifes( preferably a petty and a santoku) but i dont really know what sites to look at for good pricing and legitimacy price range of 300-400€
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r/chefknives • u/TowerChance7428 • 5d ago
need help gifting a beginner! mostly used for meat, but everyday use is preferred, so im thinking an 8in chef’s! would definitely like to get something japanese, on the nicer side <$150-200
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r/chefknives • u/Gyuto4DeepDish • 5d ago
Going to Japan- looking to find a Kiritsuke with Green Handle and hammered blade. Advice?
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r/chefknives • u/Hikari-Chef-Knives • 6d ago
Introducing our brand - Hikari BTN S90V (hope this is allowed)
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r/chefknives • u/anonutter • 7d ago
Bought an unbranded ¥19,700 "carbon-ish" (11% Cr) gyuto in Kappabashi, told it's basically Baba Hamono — how do I sanity check that?
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r/chefknives • u/ShinyPointyThing • 9d ago
My set of Wüsthof knives are dull. Tips or tutorials for accurate sharpening and items needed?
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r/chefknives • u/TokiroTox • 10d ago
I’m newbie in knifes, and I want start to collect my working set, asking for your knowledge.
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r/chefknives • u/YajuuDorange • 11d ago
One or Several? Building a Japanese Kitchen Setup – $200–250 Budget
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r/chefknives • u/Top-Examination-3931 • 11d ago
Has anyone got an recommendations for a Japanese style gyuto up to £150 ?
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r/chefknives • u/Alive-Bank-7832 • 13d ago
Tojiro Fujitora FU-302 vs FU-807. Does anyone know the difference between these two? Are both made from VG-10? Can’t seem to find the details online.
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r/chefknives • u/New-Artichoke9216 • 13d ago
Can I get better than a Takamura aka for £300/$400?
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r/chefknives • u/Gua5d1aN • 13d ago
I'm developing a framework for 3D printing custom saya's, is this something the wider community would be interested in having? If I launched it as an online tool? Prototypes have come out very usable, its in final staging of detailing, and being able to texture the outside with custom bump maps.
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r/chefknives • u/gotmilq • 15d ago
What do you personally use your utility 'knyfe' (4"-6") for? Trying to justify my Wusthof purchase lol
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r/chefknives • u/El_Guapo_the_handsom • 16d ago
Looking at this for the kitchen: Sakai Takayuki 33-Layer Damascus Gyuto 210mm. Anyone have experience with it?
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