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I’ve been looking for a ginsan (or similarly easy to sharpen stainless—e.g. SKD) guyto and petty for use in a professional setting. I already have a Heiji semi-stainless guyto and petty I love for home, but I want something a bit thinner and, importantly, cheaper for work. Sick of sharpening...

Hey y'all-- Been a long time since I've posted here, but I recently got back in the kitchen and need help with picking up a knife for working on the line (all the tasks you might expect--slicing proteins, cutting smaller veg, opening bags, etc.). I remember all the old 210mm suji/petty...

Long time since I've posted here. Still using my Heijis and Yoshihiro (as back up) thanks to Jon at JKI. I have some random things though that I just want to get rid of. Ideally all at once. Just promise to pay me the shipping cost (shipping rocks is heavy!). I'd rather these go to someone...

http://www.zena-swiss.com/en/products/star They seem to be the perfect balance between the expensive, clunky, sturdy Rosles and the cheap, agile, weak plastic Kuhn Rikons (e.g., potato eyer always breaks). I'm waiting on mine to arrive but wanted to get some opinions/give you all a heads up.

Check out this episode between 28:00 and 29:30: http://www.youtube.com/watch?v=6LjIKF1lhFI Can anyone guess which KKFer was in there? Hint: He posted a thread about what knives to take to a big event in Japan once.

Can someone link me to a site that explains safety issues with low temp cooking? The main thing I'm confused about is why so many people seem scared of very slow roasting if sous vide has been established as safe. What would make cooking in a 165-200 oven different from cooking sous vide? Is it...

I have another Heiji petty that I love, so this is sitting around unused. Figured someone else could put it to good use. Hope I don't regret it... Sturdy and thick at the spine, super thin behind the edge. Heijis are always amazing cutters in my opinion. This petty measures about 32mm at the...

I bought a few of these at a local flea market hoping to fix them up and have decided I'm just too lazy for it, especially since I don't actually want/need any new knives. I'm hoping to get back what I put in plus shipping. These are all in different levels of finish. I've cleaned, thinned...

Been wanting to get one of these for a while. Finally did an eBay search today and came across a bunch of old Enterprise/Chop Rite grinders for pretty good prices. I'm thinking of picking up something on the small side like a #5, #10, or #12. Is there anything in particular I should be looking...

I never really hear about these Tojiros with the black handle. Is there anyone who's used these and has found them to be inferior to the commonly recommended Pro model? They're so cheap, I'm tempted to pick one up but I want to make sure they're at least sharpenable...

Might be the first Marko practice knife on the BST. So far, this knife is the best pure cutter I've used. Cuts through most things with zero effort and almost no effort on huge turnips, carrots, etc. (if you keep the tip down, heel up, and push cut forward). Anything that sticks comes off...

I know this is a topic that has come up before, but the answer is usually something along the lines of: don't go too high in grit, don't strop a ton, keep the edge toothy, etc...I've tried to do all these things, but still can't seem to get an edge that really really wants to bit into meats. I...

These are two D-handles that I bought from Maksim at JNS. This is the 130mm size. This size is too small for my 150 honesuki. If I had a wa-paring knife or a thin 150-180 petty, this'd be a size I'd consider. They are by far the best finished burnt chestnut handles I've seen and the pictures...

I bet this listing takes the award for most slashes in a title. So I'm throwing this up to see if there's any interest in it over the Heiji. This is a 260mm gyuto with a beautiful distal taper and an amazing convex grind. Cuts better than anything I've ever tried (lots of stuff from lasers...

The Heiji 270 gyuto is probably one of my favorite knives. I've come to really appreciate the extra length with this one. It also cuts amazingly well...seriously. The only knives I've tried (including Shigs, lasers, etc.) that have cut better are a Marko practice knife and a Tilman Leder...

I really hate to let this one go since it looks so awesome and came in so recently, but I need cash for things other than knives right now given that I just bought a Marko practice gyuto. This is a 6.2 sun kurouchi funayuki that was listed on Carter's site a few weeks ago. It's thin (~1.5mm...

I'm sure that some of you have had your knives rehandled or have rehandled them yourselves and have an extra handle lying around. I have a Marko knife that needs a handle and will likely have a few more, so I'm putting this out here to see if anyone has some extra ho-wood handles from when they...

I know a lot of people discourage against buying cheap debas, but I've been considering getting one of those 100 dollar Tadafusas as a quick fix to practice on. Is there a chance that I could get a good one? I could look at a bunch of them in person, but I'm not sure what to look for. Anyone...

I can't really see what something like corby rivets add to the stability of a handle. Say you have 5/16 rivets. You just drill 5/16 holes and stick the rivet in. if the wood wanted to break the epoxy bond, wouldn't it just slide up the rivets? I'm lazy and just want a quick rehandle that will...

Have you guys been watching the new Carter Cutlery videos? Something about the music, the 'stache, the speeches at the beginnings...something about it all is just really hilarious to me. This isn't a diss. Just wanted to share and see if anyone else had the same reactions. Told you it was...