So, room for one more, the question is what? : r/chefknives
Need some help picking my first knife! This is what I saw at Korin : r/chefknives
Chef knives (3 Japanese, 1 French). : r/chefknives
Which knife shape do you prefer if you had to choose between Bunka, Santoku or Nakiri? : r/chefknives
$3 Japanese knives from Daiso. Super sharp after 2 years. I use these only when I need a sharp knife specifically for cutting through bones or thick meat. They have never been
What do I miss ? : r/chefknives
Falling in love with my petty. Why do I need a paring knife? : 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
NKD My first Japanese made kitchen knife (Fuji Narihara Santoku) : r/chefknives
Work knives : r/chefknives
My tools for work. Just finished a sharpening session. : r/chefknives
I ordered a carbon steel Japanese Chef's Knife and it came with 2 band aids : r/mildlyinteresting
First Knife Bar... I'm getting addicted : r/chefknives
My kitchen knife collection : r/chefknives
The start of a beautiful Japanese knife collection : r/chefknives
Evolution of a Chef's knife roll : 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
Two additions thanks to this subreddit. My first two Japanese knives. : r/chefknives
Of all the chef's knives you own, which do you reach for first? : r/chefknives
Got these knives from my great grandfather recently. Pretty dope classics. although i prefer Japanese kitchen knives. : r/chefknives
New locally made and/or purchased "essentials" knife set. : r/chefknives
