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185,870 Subscribers

My first Japanese steel - The Yaxell Mon VG10. Just glides through veggies. I can't believe I spent 25 years of my adult cooking life without such a good blade.

1 Comment

2024/12/01
17:35 UTC

If you could only have one....I bought the santoku as a gift for my GF. How did I do?

View Poll

3 Comments

2024/12/01
15:54 UTC

Buyers regret on Zwilling Pro set I purchased.

14 Comments

2024/12/01
14:16 UTC

How do you guys feel about this Cyber Monday deal? Good value?

5 Comments

2024/12/01
08:53 UTC

My brother is a professional chef, what recommendations can you make to get him for Christmas?

44 Comments

2024/12/01
08:06 UTC

Hey all, I’m still struggling with buying a 1 and done workhorse, I cut everything from veggies to steak chicken and all the way down to making jerky strips. Can someone help me find a “all in one “ cutting utensil ?

22 Comments

2024/12/01
04:40 UTC

Looking at a few knives for christmas, any suggestions or recommendations?

2 Comments

2024/12/01
04:05 UTC

Did I get a good deal? 3-Zwilling Knives

4 Comments

2024/12/01
01:19 UTC

Help me pick a Bunka from Shiro Kamo

3 Comments

2024/12/01
01:16 UTC

Help me find the 40$ Tojiro on Amazon Japan. I have seen a link here about a month ago

4 Comments

2024/12/01
00:52 UTC

Is this a good buy?

6 Comments

2024/12/01
00:04 UTC

Which is the best for my Girlfriend between these two? She does homecooking.

View Poll

1 Comment

2024/11/30
22:18 UTC

Hey I’m looking to buy my friend a gift for Christmas. I’m uk based and my budget is £85. I’d love an all rounder 8inch one. I’ve tried doing research the last few days and I’m overwhelmed. Pleeeease someone offer me some simple advice.

3 Comments

2024/11/30
22:06 UTC

My bf asked me for a blade for Christmas, please help

22 Comments

2024/11/30
20:38 UTC

Looking for a Sujihiki 270mm Budget $250-$$300

1 Comment

2024/11/30
20:26 UTC

Japanese paring

2 Comments

2024/11/30
20:16 UTC

Can I hone German 1.4116 steel and Japanese 420J2 steel on the same rod?

2 Comments

2024/11/30
20:13 UTC

Are there any Black Friday deals worth getting for beginners?

5 Comments

2024/11/30
17:53 UTC

Looking for beginner/budget whetstone for German (Wüsthof) chef blade. See my comment for more info.

3 Comments

2024/11/30
13:57 UTC

Chinese cleaver - steel upgrade

6 Comments

2024/11/30
12:35 UTC

My ex moved out and took her kitchen tools. Looking for a good one. Which is good? Victorinox 8in fibrox pro chef's or a Mercer Culinary M21078 Genesis 8-Inch?

10 Comments

2024/11/30
03:07 UTC

Got my Shibata Koutetsu R2 Migaki Bunka 180mm and it has 2 scratches on each side. 1. Is it expected and just get used to it as there will be more? 2. I have seen Naniwa as recommended sharpening stones. What would you say and which grids would be the best to get?

1 Comment

2024/11/30
01:14 UTC

Chinese cleaver. Looking for a Chinese cleaver budget $0-400. It will be used on veg and boneless meat only. Looking for thin blade stock made in Japan and high hardness. Thank you.

18 Comments

2024/11/30
00:16 UTC

Help me pick out a 8-10" carver. Roughly in the $100-120 range. Looking at the Zwilling pro or the Messermeister. I want a point so not a slicer as much as a carver.

1 Comment

2024/11/29
23:21 UTC

I have a shiro kamo AS gyuto 210. I ordered a saya for it but it arrived and doesn’t fit. Can anyone recommend one that will fit. Thank you.

0 Comments

2024/11/29
22:57 UTC

Should I buy the Shun or Mac serrated? The shun is 100$ more but is it worth the extra cost?

23 Comments

2024/11/29
21:26 UTC

Can you please suggest what will be a good choice for someone who can be a bit rough on utensils? My husband has a sad set from Walmart and I'd like to buy him a Chef's 7" or 8" that will be durable (not prone to chipping). Budget is $50 to $125ish. Thanks!

30 Comments

2024/11/29
20:05 UTC

Hatsukokoro Hayabusa SG2 - Searched but can't find info here or other forums. Any experience with this maker? Looking for a SG2 Gyuto under $300 and this is currently $229. But there's limited info on any retailer's site, not even the angle. Is this a good choice?

2 Comments

2024/11/29
16:28 UTC

So this might seem like a dumb question but i was wondering if Edge retention has anything to do with the knifes bevel, or rather im wondering if theres any difference in edge retention when looking at double bevel/single bevel (or assymetrical bevel like 70/30) as the only variable.

185,870 Subscribers

My first Japanese steel - The Yaxell Mon VG10. Just glides through veggies. I can't believe I spent 25 years of my adult cooking life without such a good blade.

If you could only have one....I bought the santoku as a gift for my GF. How did I do?

Buyers regret on Zwilling Pro set I purchased.

How do you guys feel about this Cyber Monday deal? Good value?

My brother is a professional chef, what recommendations can you make to get him for Christmas?

Hey all, I’m still struggling with buying a 1 and done workhorse, I cut everything from veggies to steak chicken and all the way down to making jerky strips. Can someone help me find a “all in one “ cutting utensil ?

Looking at a few knives for christmas, any suggestions or recommendations?

Did I get a good deal? 3-Zwilling Knives

Help me pick a Bunka from Shiro Kamo

Help me find the 40$ Tojiro on Amazon Japan. I have seen a link here about a month ago

Is this a good buy?

Which is the best for my Girlfriend between these two? She does homecooking.

Hey I’m looking to buy my friend a gift for Christmas. I’m uk based and my budget is £85. I’d love an all rounder 8inch one. I’ve tried doing research the last few days and I’m overwhelmed. Pleeeease someone offer me some simple advice.

My bf asked me for a blade for Christmas, please help

Looking for a Sujihiki 270mm Budget $250-$$300

Japanese paring

Can I hone German 1.4116 steel and Japanese 420J2 steel on the same rod?

Are there any Black Friday deals worth getting for beginners?

Looking for beginner/budget whetstone for German (Wüsthof) chef blade. See my comment for more info.

Chinese cleaver - steel upgrade

My ex moved out and took her kitchen tools. Looking for a good one. Which is good? Victorinox 8in fibrox pro chef's or a Mercer Culinary M21078 Genesis 8-Inch?

Got my Shibata Koutetsu R2 Migaki Bunka 180mm and it has 2 scratches on each side. 1. Is it expected and just get used to it as there will be more? 2. I have seen Naniwa as recommended sharpening stones. What would you say and which grids would be the best to get?

Chinese cleaver. Looking for a Chinese cleaver budget $0-400. It will be used on veg and boneless meat only. Looking for thin blade stock made in Japan and high hardness. Thank you.

Help me pick out a 8-10" carver. Roughly in the $100-120 range. Looking at the Zwilling pro or the Messermeister. I want a point so not a slicer as much as a carver.

I have a shiro kamo AS gyuto 210. I ordered a saya for it but it arrived and doesn’t fit. Can anyone recommend one that will fit. Thank you.

Should I buy the Shun or Mac serrated? The shun is 100$ more but is it worth the extra cost?

Can you please suggest what will be a good choice for someone who can be a bit rough on utensils? My husband has a sad set from Walmart and I'd like to buy him a Chef's 7" or 8" that will be durable (not prone to chipping). Budget is $50 to $125ish. Thanks!

Hatsukokoro Hayabusa SG2 - Searched but can't find info here or other forums. Any experience with this maker? Looking for a SG2 Gyuto under $300 and this is currently $229. But there's limited info on any retailer's site, not even the angle. Is this a good choice?

So this might seem like a dumb question but i was wondering if Edge retention has anything to do with the knifes bevel, or rather im wondering if theres any difference in edge retention when looking at double bevel/single bevel (or assymetrical bevel like 70/30) as the only variable.

Opinions Please