When will I stop looking for 210 Gyutos? Probably never. : r/chefknives
First time posting. My collection of japanese knives over the years : r/chefknives
Which gyuto would be best for me? : r/chefknives
First non Amazon/Target knife : r/chefknives
Better picture of some of my knives. : r/TrueChefKnives
First Japanese knife, Kanehide PS60 240mm Gyuto : r/TrueChefKnives
Jiro Mania : r/chefknives
NKD: Tosa Tadayoshi 225mm Gyuto : r/chefknives
This is what a Masamoto gyuto looks like after 8 years of use : r/chefknives
Is owning a stainless steel gyuto a sin 👀 asking for a friend : r/chefknives
My current setup : r/chefknives
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
My first Japanese knife just arrived. Takamura R2 210mm gyuto. : 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
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
NKD: Matsubara Hamono Shirogami #1 210mm gyuto : r/chefknives
NKD - Relatively unknown Swedish maker that offers great value : r/chefknives
Proper care for my first and only carbon steel wa-gyuto? : r/chefknives
Suggestion for a good damascus gyuto or santoku knife. Thanks! : r/chefknives
Help me select a 270mm gyuto to go with these : r/chefknives
Got my first proper Japanese knife, any recommendations on care? : r/chefknives
Share me your Wisdom : r/chefknives
OKD: Majime Knives Gyuto (2020) : r/chefknives
New handle and thinned my Mazaki 270 gyuto. : r/chefknives
Nenox 210 gyuto : r/chefknives
NKD Misono Swedish Carbon 300mm Gyuto & Takamure VG10 150mm Petty : r/TrueChefKnives
Some knives are beautiful but at the end of the day, they are tools and are meant to be used. : r/chefknives
