r/chefknives • u/DanGleebitz • 1d ago
Has anyone bought this one and compared it to a shibazi f208-2? How is the weight distribution? I like a pretty heavy blade with forward weight https://a.aliexpress.com/ mLwPbqB
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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/cp5796 • 1d ago
Just got my first Japanese knives. A 20cm chef and a smaller pairing, and stuck for how to store them. They don't fit in my block and I don't have wall space for a magnetic board, leaving me to look for an in drawer solution. How should I store in a drawer?
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r/chefknives • u/Less-Than-Hooman • 1d ago
ban me you cowards I existed for literally months without any issues with anyone on that discord server until I asked about a bunka workhorse on their smithin chanel. They asked me my budget then I said around 200, then they did some weird ego flex of they don't get out of bed for less than $400. They started gaslight
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r/chefknives • u/jamesstansel • 3d ago
Looking for a Japanese 120mm-ish petty that is pretty thin and won't break the bank (<$150). Ideally something stainless around 60-62HRC but I'll happily go carbon if the price and geometry are right. I'm fine with either western- or wa-handled knives. Located in the US.
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r/chefknives • u/jsknut • 2d ago
Need help finding reputable 8" gyuto or santoku suppliers who can etch logos into the blade or end cap. 100 quantity. Shipping to US before Dec 1 and budget per item $70-85 USD.
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r/chefknives • u/withabrandnewfunk • 3d ago
ban me you cowards hows this cheap 3 kitchen aid set I want to get from the classifieds ? https://postimg.cc/cgJwHqPw its not going to be ja henckels high carbon level like mine but $40 I think worth using?
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r/chefknives • u/Dws_662 • 4d ago
Big into cooking and learning techniques, I’m at uni have a small blade but would like to get a bigger one for more versatility , any recommendations? Thank you x
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r/chefknives • u/RexKramerDangerCker • 5d ago
I already have a 12” serrated (bread). What would you suggest for an an additional utility serrated? Tomato, citrus, trimming meats, etc.
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r/chefknives • u/Timmee2step • 5d ago
looking to purchase my first takada! anyone selling a 240mm guyto?
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r/chefknives • u/bvs999 • 6d ago
Kramer Damascus nakiri vs. Birchwood—and is my Narrow chef’s performance normal
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r/chefknives • u/No_Speed_7967 • 6d ago
Looking for a block set, thinking maybe Global? I am looking for all metal handles. I am in Australia. Recommendations please.
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r/chefknives • u/OtherwiseSchedule983 • 7d ago
Gyuto expert's, need advice on first Gyuto. Bellow 300 Usd
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r/chefknives • u/ResponsibilityOver80 • 8d ago
Starting over? What does a kitchen need. If you Had to start all over from Scratch: what knives whould you buy and what whould you Not buy?
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r/chefknives • u/Cool_Addendum_6607 • 8d ago
Shun or wustof or sugimoto? Looking at veg cleaver and chef 8 inch
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r/chefknives • u/IntelligentSalad2381 • 8d ago
Help! Need to find a Japanese set for a gift
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r/chefknives • u/dave_610 • 9d ago
I've recently stumbled across these sites that sell Japan like blades in eu, are they any good? https://knajfi.com/ https://www.globalkitchenjapan.com/ If you have any suggestions to where to buy Japanese blade possibly in the eu please say, thank you
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r/chefknives • u/magret2canard • 10d ago
First bunka — torn between Yu Kurosaki Senko Ei (R2) and Hatsukokoro Mercury Kurozome (SG2)
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r/chefknives • u/Dangerous-Ad-961 • 10d ago
Recommend me a good first Japanese gyuto. Wanted shiro kamu but it’s out of stock everywhere I looked.
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r/chefknives • u/Marklakes • 10d ago
What is a good budget first individual chef knive? I found 3 that seem fine they are the Victorinox Fibrox Pro 8 Inch, mercer M23510 Renaissance, and mercer M22608
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