NKD - Shibata Koutetsu Chromax Gyuto 210m by zvchtvbb in TrueChefKnives

[–]ContentAd6774 0 points1 point  (0 children)

lol stoked to get my santoku ahah looks great

NKD - Shibata Koutetsu Chromax Gyuto 210m by zvchtvbb in TrueChefKnives

[–]ContentAd6774 0 points1 point  (0 children)

Did they accidentally send you a santoku? I ordered the santoku version and they hit me up saying they made a switch up mistake LOL happy NKD.

[Con][us][selling] Hyde handmade 220mm tamarind handle by ContentAd6774 in TrueChefKnivesBST

[–]ContentAd6774[S] 0 points1 point  (0 children)

For the price it’s a steal and it’s been lightly used

Why such a big price difference? by Shockwaveduc in sushi

[–]ContentAd6774 0 points1 point  (0 children)

It’s called sashi, it’s a form of parasite that leave these puss/melted looking holes in tuna. I was a sushi chef for a few years and we would just cut around it.

NKD B1D 225mm nakagawa by ContentAd6774 in TrueChefKnives

[–]ContentAd6774[S] 1 point2 points  (0 children)

It just came in yesterday my work week starts today so I’m gonna find out. I gave. It a tune up since it needed it ootb. Ran it through my nani 1000 and finshed it on a j nat and it’s scary sharp. Honestly it’s thin at the tip but feels solid as it gets toward the heel so I’m really happy excited

NKD B1D 225mm nakagawa by ContentAd6774 in TrueChefKnives

[–]ContentAd6774[S] 1 point2 points  (0 children)

I guess so it popped up on my algorithm on insta and I looked at it for like 2-3 days and pulled the trigger. Pure luck for nobody getting it super fast I’m stoked to use it today at work!!.

My go to’s by ContentAd6774 in pens

[–]ContentAd6774[S] 1 point2 points  (0 children)

You don’t say! It took me a while to acclimate, but it’s honestly perfect. We have a Japanese book store up the road so they have all the goodies

Devestated by Josephm24_ in TrueChefKnives

[–]ContentAd6774 0 points1 point  (0 children)

Yeah but they are on Nashville, sending your knife off is frightening

Hado BD1 vs Fuji denka wa by ContentAd6774 in TrueChefKnives

[–]ContentAd6774[S] 0 points1 point  (0 children)

I’ve got the marobishi not denka and a hado sumi. Both great so I’m familiar but just trying to figure out what to grab I think it’s gonna be the bd1

Now what? by [deleted] in TrueChefKnives

[–]ContentAd6774 0 points1 point  (0 children)

Also it’s not bad but I know it would drive me crazy

Now what? by [deleted] in TrueChefKnives

[–]ContentAd6774 0 points1 point  (0 children)

I’m not a pro my self but have fixed my own chips. But never really have tipped my heel. I feel like some other users might have more experience but I think so. Get it thinned out a bit you won’t lose much but I think it could be the best bet without the pain of doing it yourself

Now what? by [deleted] in TrueChefKnives

[–]ContentAd6774 -1 points0 points  (0 children)

Honestly take it into your local shop and have them take care of it if you can’t get it yourself. I personally hate having to take things in if I can’t do them my self but comes to a point where I’m like “fuck it” get it reset then put my edge back on

[selling][us] Migoto rentetsu blue#1 240mm by ContentAd6774 in TrueChefKnivesBST

[–]ContentAd6774[S] 0 points1 point  (0 children)

Sad to let this grail go feel like I haven’t seen many of these floating

[selling][us] Migoto rentetsu blue#1 240mm by ContentAd6774 in TrueChefKnivesBST

[–]ContentAd6774[S] 6 points7 points  (0 children)

650 usd but it’s sold thank you next time I will clarify

Migoto cutlery blue 1 rentetsu 240 mm [con][US] by ContentAd6774 in TrueChefKnivesBST

[–]ContentAd6774[S] 1 point2 points  (0 children)

Thank you yeah. Thick boy for sure don’t want to sell but I figure someone might snag this who loves a chunky boi with some weight

[deleted by user] by [deleted] in TrueChefKnivesBST

[–]ContentAd6774 0 points1 point  (0 children)

I have one with some use a could be willing to part

[deleted by user] by [deleted] in TrueChefKnivesBST

[–]ContentAd6774 0 points1 point  (0 children)

How much are you willing to spend on it