OKD: Majime Knives Gyuto (2020) : r/chefknives
Help me select a 270mm gyuto to go with these : r/chefknives
What do you use each of these for? And do I need more knives for basic veggies and meat cutting? Sorry for the very basic questions, but my dad got me these
Shoutout to this awesome knife I sharpened recently. Hitohira Tanaka/Kyuzo Blue No.1 240mm gyuto (extra tall) : r/chefknives
NKD - Relatively unknown Swedish maker that offers great value : r/chefknives
NKD Nishida Kurouchi Gyuto, 240mm Shirogami 1 Iron Clad. My first Japanese knife! : r/chefknives
NKD: Tosa Tadayoshi 225mm Gyuto : r/chefknives
Just got gifted this, any ideas? : r/chefknives
Fujiwara! Best knife purchase! Been switching gyutos but have to say this is a keeper! : r/chefknives
This is my humble introduction to Japanese knives after using western knives for the better part of a decade. Not a professional, just somebody who appreciates art and cooking. : r/chefknives
Got my first proper Japanese knife, any recommendations on care? : r/chefknives
NKD Wakui W2 270mm Gyuto - what a beast next to my 210mm Yuki : r/chefknives
Suggestion for a good damascus gyuto or santoku knife. Thanks! : r/chefknives
Which gyuto would be best for me? : r/chefknives
First Japanese knife, Kanehide PS60 240mm Gyuto : r/TrueChefKnives
My first Japanese knife just arrived. Takamura R2 210mm gyuto. : r/chefknives
My current setup : r/chefknives
NKD: Matsubara Hamono Shirogami #1 210mm gyuto : r/chefknives
When will I stop looking for 210 Gyutos? Probably never. : r/chefknives
Share me your Wisdom : r/chefknives
New handle and thinned my Mazaki 270 gyuto. : r/chefknives
NKD - Takamura R2 Gyuto : r/chefknives
Proper care for my first and only carbon steel wa-gyuto? : r/chefknives
Jiro Mania : r/chefknives
Is owning a stainless steel gyuto a sin 👀 asking for a friend : r/chefknives
Yoshikane SKD 240mm Gyuto. First Japanese chef knife : r/chefknives
First time posting. My collection of japanese knives over the years : r/chefknives
Nenox 210 gyuto : r/chefknives
Partner was using the gyuto to carve a turkey and took a piece out of the edge. What are my options? Edge is 180mm. : r/chefknives
