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Hi all. As mentioned in another thread, I recently bought a Kagekiyo white#2 gyuto. I haven't used it much, but so far I would say it's a pretty nice knife. I can't fint any info about who the Smith or the sharpener is, any of you guys know? Also. Anyone who can say how there white#2 is...

Hi all. I just bought a new knife during a hollyday in paris. A 240mm gyuto. Later i came to wonder if its actually legal to bring it out of France on a flight in checked baggage. I know France have some pretty harsh laws when it comes to carrying and transporting knives. And the dealer did...

Hi all. Next week me and the wife will have a trip to Paris. Any of you guys know any knife shops worth visiting while there? Thanks 👍

Hi all. Looking at some Nenox knives made me curious about them. The fact that they don't inform what steeltype they use, made me even more. And so, i did a bit of Google searching. To say they are disliked is an understatement. But besides the pretty expensive prices. There was not much info...

Hi all. Anyone here knows what steel type Nenox have used for there MM series knives? I have searched quite a bit but can't find any info. Apparently nenox wants to keep it a secret. Thanks.

Hi all. Anyone here who knows the Hatsukokoro kumokage AO#2 line of knives? And can tell if they are any good? More precisely I have an eye on the 240 gyuto. Thanks👍

Hi all. Anyone here who knows what kind of carbon steel Herder uses in there k series carbon line. I know they use c75 in there 1922 series. But they dont provide any info about the k series carbon knives. Only there stainless variants. Thanks 👍

Hi all. Due to my love of the Robert Herder 1922 chef knife, I have also bin drawn towards there k series. More precisely there K chef 225 mm chef knife in carbon. It looks like a pretty basic stamped knife. But i would like to hear if any of you guys happens to know anything about it. How...

Hi all. Looking for a nice stainless gyuto for a friend. I've come across a pretty nice looking Nigara Hamono 240 mm gyuto in SG2. Anyone who knows how Nigaras sg2 knives are? Are they any good? Have a nice day.

Hi all. As mentioned in earlier threads, I really enjoy using cast iron cookware. Most cast iron cookware makers make sure to point out that you should never go above half power when using cast iron. That is to prevent warping or cracking. This brings me to the problem. On my electrolux/Foss...

Hi all. I've come across this German brand called STUR. They specialise in thin lightweight cast iron pans that are sanded and machined thin and smooth. At the moment they only make 2 sizes of pans. Any of you guys who knows the brand. And can share some thoughts about it? Thanks...

Hi all. I'm at the lookout for at plain cast iron pan that's not too expensive. I've come across a Columbian brand called Victoria. It's look okay and are still quite affordable. Anyone knows there pans and can tell if they are decently flat at the bottom? It will be used in a induction...

Hi all. Anyone here knows how the Sugimoto HM Carbon steel gyuto compares to the Misono Swedish carbon(the one with the dragon) I have a thing for western handled monosteel carbon. And the Sugimoto looks nice. It's also a lot more expensive where I live then the misono. Is it worth almost...

Hi all. When reading about SK carbon steels(SK3-4-5) it is often mentioned that they have a low requirement for contamination. This should cause a strong smell, and because of that it isn't suited kitchen knives. I own a few knives in SK steel. And I haven't really experienced the issues...

Hi all. I recently bought my first stainless pan. A Demeyere Proline 7. So far I'm pleased with it. With pots I've always followed the rule about not adding salt to cold water. The theory is that is may start pitting in the stainless steel. Should the same caution be taken with stainless...

Hi all. I'm getting more and more into quality stainless cookware. And I have come to to the point where I would like to own a stainless conical frypot/Cocotte. At the moment I'm on hollyday in Belgium at has come by a beautifull little kitchenwear shop that sells a demeyere Silver 7 28 cm...

Hi all. I'm on the lookout for a 26 cm stainless stewpot that work well on induction. I have a lagostina lagofusion 26 cm sautepan, and an obvious choice would be a stewpot in that line. I can't helt wondering though if I can assume the rivet will be water tight. Or can I risk they will...

Hi all. I've stumbled upon a kogetsu 210 mm Gyuto in sk carbon, with a western handle. I'm not sure, but I think it's sk5. I have come to enjoy sk carbon for everyday home use. And I would like to ask if anyone of the experts here knows the kogetsu. And mostly how the heat treatment is...

Hi all. A friend of mine has come to the point where he feels like trying carbon knives. He's bin looking at 3 different knives and is asking for my opinion. The knives are following. 1. Moritaka AS 210 mm Gyuto. 2. Shiro Kamo Akuma 210 mm Gyuto AS 3. Mutsumi Hinoura 210 mm Gyuto in AS...

Hi all. In the family we have a variety of different enameled cast iron and a few pieces of very old raw cast iron. Mostly cocotte's/Dutch Owens. And a few pans. Most of it is 10-15 years old le Creuset. We had induction for a couple of years now. But haven't used our cast iron that much on...