Which knife shape do you prefer if you had to choose between Bunka, Santoku or Nakiri? : r/chefknives
NKD - Yamashin Gyuto 240mm : r/chefknives
NKD: Matsubara Hamono Shirogami #1 210mm gyuto : r/chefknives
Proper care for my first and only carbon steel wa-gyuto? : r/chefknives
Yoshikane SKD 240mm Gyuto. First Japanese chef knife : r/chefknives
NKD Nishida Kurouchi Gyuto, 240mm Shirogami 1 Iron Clad. My first Japanese knife! : r/chefknives
Discoloration on new knife (Gesshin Stainless 240mm Wa-Gyuto) after first use, normal? : r/chefknives
New handle and thinned my Mazaki 270 gyuto. : r/chefknives
Jiro Mania : r/chefknives
My first Japanese knife just arrived. Takamura R2 210mm gyuto. : r/chefknives
What gyuto size do you prefer? 180, 210, 240, 270 : r/chefknives
NKD First Japanese carbon steel knife: Vintage Masakane SK 210mm Gyuto : r/chefknives
NKD Makoto Kurosaki 240mm Gyuto : r/chefknives
NKD: Kobayashi SG2 170mm Bunka & Munetoshi 240mm Gyuto : r/chefknives
Anyone here have any opinions on Meglio Knives? Just received this 8” Gyuto in Magnacut yesterday. My first “real” chef knife. First impression in comments. : 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
210mm K-tip Gyuto from u/iracil with matching handle and saya by me. Info and album in comments. : r/chefknives
First non-IKEA knife -- looking for advice on care & maintenance : r/chefknives
NKD with my other workhorses! Murata 150mm Funayuki. Worked a few overtimes to be able to afford my first carbon steel knife! : r/chefknives
NKD: Tosa Tadayoshi 225mm Gyuto : r/chefknives
