This is my humble introduction to Japanese knives after using western knives for the better part of a decade. Not a professional, just somebody who appreciates art and cooking. : r/chefknives
Partner was using the gyuto to carve a turkey and took a piece out of the edge. What are my options? Edge is 180mm. : r/chefknives
This is what a Masamoto gyuto looks like after 8 years of use : r/chefknives
First non Amazon/Target knife : r/chefknives
What do you use each of these for? And do I need more knives for basic veggies and meat cutting? Sorry for the very basic questions, but my dad got me these
NKD Wakui W2 270mm Gyuto - what a beast next to my 210mm Yuki : r/chefknives
Nenox 210 gyuto : r/chefknives
First Japanese knife, Kanehide PS60 240mm Gyuto : r/TrueChefKnives
Help me select a 270mm gyuto to go with these : r/chefknives
When will I stop looking for 210 Gyutos? Probably never. : r/chefknives
NKD: Tosa Tadayoshi 225mm Gyuto : r/chefknives
Got my first proper Japanese knife, any recommendations on care? : r/chefknives
NKD - Haruyuki Yokuma gyuto 240 (far right) : r/chefknives
Which gyuto would be best for me? : r/chefknives
NKD - Takamura R2 Gyuto : r/chefknives
First time posting. My collection of japanese knives over the years : r/chefknives
My first Japanese knife just arrived. Takamura R2 210mm gyuto. : r/chefknives
New handle and thinned my Mazaki 270 gyuto. : r/chefknives
240mm Gyuto: Takeda, Masashi, Anryu Masakage : r/chefknives
My current setup : r/chefknives
Love Santoku but 15cm Petty is taking over. Should I just get a Gyuto? : r/chefknives
Some knives are beautiful but at the end of the day, they are tools and are meant to be used. : r/chefknives
NKD - Relatively unknown Swedish maker that offers great value : r/chefknives
Of all the chef's knives you own, which do you reach for first? : r/chefknives
Share me your Wisdom : r/chefknives
NKD: Matsubara Hamono Shirogami #1 210mm gyuto : r/chefknives
