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In need of a stainless yanagiba 270mm. It will be used professionally for sashimi presentation! Let me know what you have!

I am loooving my mazaki 150mm yanagiba and need another single bevel petty. Budget is under $250 USD. I am based in London UK and have received chef knives from around the world. Let me know what you have!

So it's been a stable kitchen set for a while. But new cheap cleavers incoming! 1. Gesshin Ittetsu 240mm White #2 Honyaki Yo Gyuto with Desert Ironwood. Ikeda-san and sharpened by Ino-san JKI 2. Singatirin honyaki Wa Gyuto 240mm burnt ebony (JNS Yoshikane) KKF Review 3. Hiromoto Yo honyaki...

I don't usually double up on a knife maker. In this case I can't think of a lazer slicing cleaver with high HRC using a tough steel like Aogami Super! I'm in the UK for shipping purposes. Let me know what you have. And even if not selling, please send photos and reviews!

Too little sleep and a few too many drinks... makes me wonder what is on BST. What knife did you buy when a little too tipsy to hold back. So far for me: Hiromoto honyaki (glad I did), rare size Shigafusa 180mm Santoku (always wanted to try one amd damn good), Singatirin honyaki (glad I...

So I have the Katos covered. Now after a Yo Shigefusa gyuto 180 / 210 / 240. KKF you have always pulled through before! Let me know what you have. Thanks in advance.

So I have a work trip to Hong Kong coming up and interested in recommendations both food and knife related. Thanks in advance!

What a knife for the price. The Doi has the KS profile with the Toyama convexity and a better fit and finish. Blue 2 steel and good edge retention. 1 month old and never sharpened with an upgraded octagonal ho wood handle. It had to be my Denka and Katos to stay in my rotation. I almost sold...

The Itinomonn 240 semi stainless is an absolute classic of a knife and frequently sold out. This one is less than a year old and sharpened twice. Only my TF and Katos are out doing this one... at twice the price. USD $230 with including PayPal fees and split-shipping costs.

So I have finally taken the plunge into Kato with a nakiri. Now I am after a small gyuto. No need for larger Kato knives, I have much loved Toyamas coving those slots! Ideally JNS Workhorse Kato, but standard also works. Kasumi or kurouchi finishes welcomed, and damascus if I can afford it...

So I hear that the Mizu Honyaki gyutos have a specific feel that give a liveliness to the blade feedback. Does this apply to Santoku Mizu Honyaki?

So I'm in the market for a tall and heavy knife in the Santoku/Bunka size. I am only interested I the stainless clad white 1 versions!

So my love affair with tall, heavy workhorse knives continues. Now I need a 165mm to 180mm tall knife and stumbled across the Yorkimune! Any thoughts are much appreciated from people that own this knife.

So a quick check around for a petty for the wife. Open to most options except full carbon; she needs a low maintenance knife! Also open to small outdoor utility knives, ideally wood handled without a finger guard.

So after much enjoyment of heavy workhorse knives, I'm interested in a lazer in SKD steel. Has anyone tried the Yoshikane Kiritsuke Gyuto? I'm specifically interested in performance, thinness (likely thinner than the gyuto version), food release with the hammer finish and tip effectiveness...

So, I was about to pull the trigger on a new Arashiyama 6000 from a German retailer. But, happy to buy an unwanted one. I am based I the UK but happy to receive from Europe and internationally if shipping costs permit!

Hello from London and an ex-chef now hobbiest in all things food. I am here to learn and discover more!