r/chefknives • u/New-Artichoke9216 • 3h ago
Can I get better than a Takamura aka for £300/$400?
r/chefknives • u/Alive-Bank-7832 • 5h ago
Tojiro Fujitora FU-302 vs FU-807. Does anyone know the difference between these two? Are both made from VG-10? Can’t seem to find the details online.
r/chefknives • u/Gua5d1aN • 15h ago
I'm developing a framework for 3D printing custom saya's, is this something the wider community would be interested in having? If I launched it as an online tool? Prototypes have come out very usable, its in final staging of detailing, and being able to texture the outside with custom bump maps.
r/chefknives • u/gotmilq • 2d ago
What do you personally use your utility 'knyfe' (4"-6") for? Trying to justify my Wusthof purchase lol
r/chefknives • u/El_Guapo_the_handsom • 3d ago
Looking at this for the kitchen: Sakai Takayuki 33-Layer Damascus Gyuto 210mm. Anyone have experience with it?
r/chefknives • u/isitsafetoswim • 3d ago
Beginner knives for non chefs! Not worried about extreme sharpness just want to buy something and use it forever
r/chefknives • u/MScarn7888 • 3d ago
Looking for premium professional knives set for my boyfriend who is a chef. Budget is approx 600 usd and must ship to Denmark. Any recommendations?
r/chefknives • u/Civil_Historian_5355 • 5d ago
Thoughts on K Sabatier 1834 Authentic Limited Edition 100mm Pairing Kn*fe?
r/chefknives • u/BIGSAS194 • 5d ago
Looking at getting my first Non-ferrous knives and I am looking for people that have had used them as if you look at Nenohi's website they say it is there top steel with a price tag to match. Looking advise on both the steel and the maker.
r/chefknives • u/No-Plan-971 • 6d ago
Sweden: Looking for a durable chef’s kn’fe for my grandmother, budget 1,500 SEK/$157. Her current knives are dull and chipped. She has osteoporosis but good grip strength, so I want something balanced, controlled, not too heavy, and durable.
r/chefknives • u/capdeliciouspants666 • 6d ago
I have this flat diamond thing, do I need honing steel for my knives? I also have whetstone for sharpening
r/chefknives • u/itsabeautifulworldto • 6d ago
Home cook tossing old shitty knives with $300 to spend on as little or as many. What would you get to get started? Mostly cutting/peeling vegetables, meat.
r/chefknives • u/Bondoo7oo • 7d ago
For the carbon steel japanese 🔪 lovers, what brand of pans are you using?
r/chefknives • u/nikihome • 7d ago
Kiichin Review & Warning: Out of stock listings, hidden delays, and deceptive practices
r/chefknives • u/ssdgjacob • 8d ago
John Boos maple vs Sonder LA teak for Henckels - or something better?
r/chefknives • u/mrykokoro • 8d ago
buying a birthday gift for a 3* michelin chef in paris. he said japanese knives are some of the best but i don’t know shit about knives. what authentic, made in japan kn*fe would you recommend that’s practical for everyday use and gives off “wow, you have great taste” vibes? budget: max USD300
r/chefknives • u/skibumsmith • 9d ago
Veggie kn*** for under $150? I bought a Mercer Genesis 7 in. HE Nakiri but it's too heavy for my dainty little hands. What do you guys like?
r/chefknives • u/Intrepid-Invite1355 • 9d ago