New World Smeg knives were bloody good! Tell me I'm wrong : r/newzealand
Some knives in order of preference and usage : r/chefknives
NKD: 2x Sakai Kikumori. Asigri 180mm Santoku/Kiritsuke next to my fairly new Kikuzuki Kasumi 240mm Gyuto : r/chefknives
Love Santoku but 15cm Petty is taking over. Should I just get a Gyuto? : r/chefknives
My full tang Calphalon Santoku. : r/Chinesium
Cook's Illustrated this month has "The Best Chef's Knives for $75 or Less". Any thoughts on their rankings? : r/chefknives
The new Swiss Modern santoku for my lovely Partner, and a trusty rosewood pairing. : r/chefknives
New Shun, She's a beauty 🔪 : r/chefknives
NKD! Victorinox Swiss Classic Santoku Knife - Red : r/chefknives
Bought my first Japanese knife - Tawa Santoku : r/chefknives
My first “real” kitchen knife, Shun 5.5in Santoku : r/chefknives
Squad upgrade - Nakiri, Santoku or Petty/Pairing knife? : r/chefknives
NKD My first Japanese made kitchen knife (Fuji Narihara Santoku) : r/chefknives
New knife day! My first - Hatsukokoro Santoku : r/chefknives
My first ever Santoku, and it's glorious. But now I'm bitten by the bug I think I'll need to add more to my collection. : r/chefknives
Got my first nice chef knife! Miyabi Rocking Santoku! Thoughts? Tips on proper care or tips in general? : 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
Is this a good knife for a beginner? Tanaka Blue 2 Stainless Clad Migaki Finish Santoku : r/chefknives
Damn I love the thrift store. Wusthof Classic Santoku only $6!! : r/chefknives
My current setup : r/chefknives
Anyone thinking of upgrading their chef's knife? J. Kenji LĂłpez-Alt just put up an excellent guide to styles with pros/cons & his favorites : r/Cooking
Picked up some new knives while in Japan. How'd I do? Communication was difficult but I believe I've got an Aritsugu Carbon Steel Santoku 190mm and a stainless steel Aritsugu Gyotu 100mm :
My wife hates this shitty knife but it's also the one she reaches for 90% of the time. Is there a not-shitty version of this knife? : r/chefknives
How do you feel about 6” chef's knives? : r/chefknives
Of all the chef's knives you own, which do you reach for first? : r/chefknives
My first Japanese knife. MAC 6.5" Santoku. What to expect? : r/chefknives
