Here is my collection. Just had them professionally sharpened, so much more enjoyable to use now. : r/chefknives
Finally took the plunge! Masutani VG10 Damascus 170mm Santoku from The Sharp Chef : r/chefknives
Got my first nice chef knife! Miyabi Rocking Santoku! Thoughts? Tips on proper care or tips in general? : r/chefknives
Ode to a Beater: Long term review of an Oxo Good Grips Pro 6.5" Santoku : r/chefknives
My first “real” kitchen knife, Shun 5.5in Santoku : r/chefknives
My current setup : r/chefknives
What should I get next? : r/chefknives
New knife day! My first - Hatsukokoro Santoku : r/chefknives
What is the quality of these knives? Got them in a knife set as a gift. How do they compare to a knife like the Victorinox? : r/chefknives
I know Shun isn't the best value for money, but I couldn't be happier with my first “nice” knife! : r/chefknives
NKD - Victorinox Rosewood 20cm chef knife and 17cm santoku. : r/chefknives
My first Japanese knife. MAC 6.5" Santoku. What to expect? : r/chefknives
My first ever Santoku, and it's glorious. But now I'm bitten by the bug I think I'll need to add more to my collection. : r/chefknives
Which knife shape do you prefer if you had to choose between Bunka, Santoku or Nakiri? : 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
New World Smeg knives were bloody good! Tell me I'm wrong : r/newzealand
First time posting. My collection of japanese knives over the years : r/chefknives
My Go To Knives : r/chefknives
Damn I love the thrift store. Wusthof Classic Santoku only $6!! : r/chefknives
Suggestion for a good damascus gyuto or santoku knife. Thanks! : r/chefknives
