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    WTS /WTT Yamato Oboro 210, Tetsujin Kasumi 240, Knot Handcrafted 180 SF100

    Looking to sell these 3 knives since I have more on their way. I hope I can send them on their way to new homes. I will post them for free in Switzerland or pay 15€ towards shipping costs outside of my country. If you take more than one I will deduct 50€ from the costs. Asking prices include...
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    AEB-L heat treatment from the knife user's perspective

    So I've been reading up on AEB-L and I'm trying to understand which heat treatment is desirable in which situations. My knowledge is based on this: All About AEB-L - Knife Steel Nerds This question has sort of come up in previous posts but I can't find a definitive practical conclusion. As I...
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    Withdrawn Migoto Blue 240 shinogi/convex

    Looking for a Migoto Blue1 240mm shinogi or full convex. Shoot me a PM if you've had your fun with either of these knives. Thanks in advance!
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    Knife journey

    So after my "recommend me a knife" post a months ago I've made a few steps in my knife journey. After the Yoshi Gyuto (which is currently up for sale) I went for the highly recommended Toyama SS 210. After that I got a bit greedy and got a Hado B1 two months ago. I wanted to share some...
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    SOLD Yoshikane Tsuchime 210 SKD

    Hi KKF! Here is my first offering: 215x47 Yoshikane Tsuchime Gyuto SKD Payed roughly 410€ (excl. shipping costs) to get this imported. Looking to get 350€ 330€ for this. I would really prefer to sell this in my country or in Europe. I will pay the first 15€ towards postage. Buyers from...
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    looking for recommendations for a taller 210 Gyuto

    LOCATION What country are you in? CH KNIFE TYPE What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? I'm looking for a chef's knife/gyuto. Are you right or left handed? right handed Are you interested in a...
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    asymmetric grind clarification

    Greetings I was just reading a post that mentioned grinds not being symmetrical to help food release. I've never put any thought into this before. Can someone clarify whether the knife in this picture is meant for a left or right-handed person? How much does this actually effect the food...
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    Hi everyone from kitchenknifeforums

    Greetings from Switzerland! I've been lurking about these past few months. After owning a Shiro Kamo R2 Santoku and Petty for about 6 years now I've decided to extend my collection. My search lead me down all kinds of rabbit holes. I've discovered an entire ocean of information and cool knives...
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