Picked up some new knives while in Japan. How'd I do? Communication was difficult but I believe I've got an Aritsugu Carbon Steel Santoku 190mm and a stainless steel Aritsugu Gyotu 100mm :
Online Japanese knives : r/chefknives
First time posting. My collection of japanese knives over the years : r/chefknives
Newbie culinary student with Japanese Knife is this rust or patina? : r/Chefit
So happy about my first real japanese knife! : r/chefknives
Of all the chef's knives you own, which do you reach for first? : r/chefknives
I live in Japan very close to Seki, a city famous for manufacturing and selling high quality knives used around the world. Recently they had their annual festival (Seki Cutlery Festival) that
My knife roll, for kicks : r/chefknives
The start of a beautiful Japanese knife collection : r/chefknives
How do you feel about 6” chef's knives? : r/chefknives
Chef knives (3 Japanese, 1 French). : r/chefknives
My knife collection as of now..from left to right, Fuguhiki custom made by Yoshikazu Ikeda, Shun Dual Core Yanagiba, Misono UX10 Gyuto, Miyabi Birchwood Slicer(Sujihiki), Miyabi Birchwood Chef Knife(Gyuto), Sakai Takayuki Deba
What do I miss ? : r/chefknives
Newbie culinary student with Japanese Knife is this rust or patina? : r/Chefit
My knife collection : r/chefknives
Thank you to everyone who helped me decide on this Tanaka 240 Gyuto Silver 3. I'm smitten. : r/chefknives
My current setup : r/chefknives
Japanese kitchen knife rusts? : r/knifemaking
Knife roll pic : r/chefknives
Of all the chef's knives you own, which do you reach for first? : r/chefknives
2 stupid questions: 1) how often should i be oiling my carbon knife? i did it for the first time last week but i use it almost daily and it gets washed
My knife collection : r/chefknives
Which knife shape do you prefer if you had to choose between Bunka, Santoku or Nakiri? : r/chefknives
