Need advice, Misono UX10 210mm
A place to show off your chef knives. Questions are welcomed. A work in progress, will be updated over time. Check out the growing wiki.
A place to show off your chef knives. Questions are welcomed. A work in progress, will be updated over time. Check out the growing wiki.
Rate my steak, how did i do? Is it over or under for yall?
Show us your steaks!
Japanese to english! Please help what does it say? Or what is written?
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How to remove this? I’ve tried baking soda slurry and habitat cleaner, didn’t work
A place to show off your chef knives. Questions are welcomed. A work in progress, will be updated over time. Check out the growing wiki.
[WTB][AUS/WW] Takada no Hamoko Suiboku 240mm Ginsan or whatever
A new Buy, Sell and Trade channel for Chef Knives and whetstones. For those of us who miss the glory days of the now defunct Chef Knife subreddits.
Pick your duo! 🔥
A place to show off your chef knives. Questions are welcomed. A work in progress, will be updated over time. Check out the growing wiki.
NKD! Yoshi day is Happy Day❗️
A place to show off your chef knives. Questions are welcomed. A work in progress, will be updated over time. Check out the growing wiki.
Any thoughts? Yoshikane SKD Sujihiki
A place to show off your chef knives. Questions are welcomed. A work in progress, will be updated over time. Check out the growing wiki.
OPNIONS PLEASE 🙏🏻 What’s the biggest difference for you between ktip and normal
A place to show off your chef knives. Questions are welcomed. A work in progress, will be updated over time. Check out the growing wiki.
Kagekiyo Ginsan 210mm Gyuto vs Onion 🔪x🧅
A place to show off your chef knives. Questions are welcomed. A work in progress, will be updated over time. Check out the growing wiki.
Kagekiyo White 2 240mm Gyuto Patina 💪🏻
A place to show off your chef knives. Questions are welcomed. A work in progress, will be updated over time. Check out the growing wiki.
Any chance I can have a look at your Yoshikane W2/Shirogane Patina? Thank you!
A place to show off your chef knives. Questions are welcomed. A work in progress, will be updated over time. Check out the growing wiki.
1.2kg Tomahawk! Cooked over woodfire 🥩🔥
Show us your steaks!
[SELLING] [AUS] Suisin Damascus vg10 240mm Gyuto
A new Buy, Sell and Trade channel for Chef Knives and whetstones. For those of us who miss the glory days of the now defunct Chef Knife subreddits.
[SELLING] [AUS/WW] Shiro Kamo R2 Shinko Kurokumo 210mm Gyuto
A new Buy, Sell and Trade channel for Chef Knives and whetstones. For those of us who miss the glory days of the now defunct Chef Knife subreddits.
Yoshikane vs Carrot! 240mm SKD Nashiji Gyuto 🔪 x 🥕
A place to show off your chef knives. Questions are welcomed. A work in progress, will be updated over time. Check out the growing wiki.
1.2kg tomahawk 🥩 how did i do?
Show us your steaks!
Rate my Scotch Fillet?
Show us your steaks!
Yoshikane SKD 240mm Gyuto vs Mr. Onion 🔪x🧅
A place to show off your chef knives. Questions are welcomed. A work in progress, will be updated over time. Check out the growing wiki.
Suisin Damascus vg10 gyuto 210mm. Edge retention is mid 🥲 maybe i’m spoiled haha
A place to show off your chef knives. Questions are welcomed. A work in progress, will be updated over time. Check out the growing wiki.
NKD! Yoshikane SKD Nashiji 240mm Gyuto 🔥
A place to show off your chef knives. Questions are welcomed. A work in progress, will be updated over time. Check out the growing wiki.
Trip to Baba Hamono 😊 kagekiyo day
A place to show off your chef knives. Questions are welcomed. A work in progress, will be updated over time. Check out the growing wiki.
Please ID! Thank you so much 🙏🏻
A place to show off your chef knives. Questions are welcomed. A work in progress, will be updated over time. Check out the growing wiki.
What’s better? Yoshikane or Tetsujin 🥴
A place to show off your chef knives. Questions are welcomed. A work in progress, will be updated over time. Check out the growing wiki.
Can someone id please? Thank you!
A place to show off your chef knives. Questions are welcomed. A work in progress, will be updated over time. Check out the growing wiki.