Cook's Illustrated this month has "The Best Chef's Knives for $75 or Less". Any thoughts on their rankings? : r/chefknives
NKD - Victorinox Rosewood 20cm chef knife and 17cm santoku. : r/chefknives
Is this a good knife? I've had it for 9 years and learned so much with it. Genuinely asking because I don't know much about knives but I know it's a santoku
OKD - The Ones You Love to Hate : r/chefknives
Love Santoku but 15cm Petty is taking over. Should I just get a Gyuto? : r/chefknives
Got my first nice chef knife! Miyabi Rocking Santoku! Thoughts? Tips on proper care or tips in general? : r/chefknives
How do you feel about 6” chef's knives? : r/chefknives
What do you guys think of these jamie oliver knives? Good or no? : r/chefknives
Would the MAC santoku be a good all around knife for beginning a job cooking and doing prep work? : r/chefknives
NKD: My knife family is complete! Swapped my Santoku for 2 Victorinox. Details of all knives in comments. : r/chefknives
First decent chef knives! : r/chefknives
My most used knives - what's next in line? 👀 : r/chefknives
My Go To Knives : r/chefknives
My first Japanese knife. MAC 6.5" Santoku. What to expect? : r/chefknives
NKD! Victorinox Swiss Classic Santoku Knife - Red : r/chefknives
Which knife shape do you prefer if you had to choose between Bunka, Santoku or Nakiri? : r/chefknives
Help Me Replace These Knives with High Quality Versions : r/chefknives
I'm just going to take this as an excuse to upgrade. Any suggestions? : r/chefknives
Can anyone tell me anything about this knife? : r/chefknives
Chef vs Santoku. Wusthof Classic Ikons : r/chefknives
my current collection : r/chefknives
My first set of babies! (left to right) Kuro Kuma Ishi 180 Santoku, Kuro Kuma XT 210 gyuto, Okimoto Saba 210 Kiritsuke. All about that pretty life :) : 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
Of all the chef's knives you own, which do you reach for first? : r/chefknives
Anyone thinking of upgrading their chef's knife? J. Kenji López-Alt just put up an excellent guide to styles with pros/cons & his favorites : r/Cooking
