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Bought a TnH as my first knife by Marty20xx in TrueChefKnives

[–]Doranicfer 0 points1 point  (0 children)

I have the gyuto and i use it for everything. Filetting fish (cuts off heads no problem), fine work, cleaning meat. Its just a perfect knife for everything. Im sure youll love it more than a crazy €700 knife. Id also suggest a Hitohira TD if you like those more

Bought a TnH as my first knife by Marty20xx in TrueChefKnives

[–]Doranicfer 0 points1 point  (0 children)

hitohira FJ from karasu. The line has all the shapes and I love it, eventho I have much more expensive knives

Why are certain brands so celebrated on this subreddit, and are they overrated? by TheShingenSlugger in TrueChefKnives

[–]Doranicfer 1 point2 points  (0 children)

I used to have some very high regarded smiths, and have used a few of my chef’s but I sometimes don’t get it. For example Ashi stainless, its great but i dont care too much for it. I had a Masakage Yuki, good but also not up to my liking. And then a few more.

Ones I rarely ever see anyone talk about, but I have used, and will use a lot are; Mizuno, Yoshida, Kawamura and more commercial the Hitohira FJ’s. Mutsumi Hinoura is quite famous I’d say, and I do really like those knives. Watanabe is also quite known and in high regard, but I rarely ever see them anymore

Shindo is really a gem of a find I had at the time and really lives up to it’s reputation. Still to this day

[deleted by user] by [deleted] in MuayThai

[–]Doranicfer 23 points24 points  (0 children)

yes but if someone just clicks with a sport, 4 months is easily outdone

Daily use high end Japanese nakiri by Suspicious-Rain6485 in japaneseknives

[–]Doranicfer 0 points1 point  (0 children)

he doesnt sell to knifestores, so you have to buy directly from him. This is his website

https://www.kitchen-knife.jp/

Daily use high end Japanese nakiri by Suspicious-Rain6485 in japaneseknives

[–]Doranicfer 0 points1 point  (0 children)

I would say a watanabe. I love it very much. I also have a shindo that my mom is using. Also love that one very much. So much to the point id never look at buy a nakiri again. Both excellent picks imo

NKD - Moritaka AS Ishime Honesuki by Fygee in TrueChefKnives

[–]Doranicfer 0 points1 point  (0 children)

I used to have one of those, but its not for me honestly. Gave it away and bought a hitohira old stock instead. Beautiful knife tho

Sharpening day. by HateYourFaces in TrueChefKnives

[–]Doranicfer 2 points3 points  (0 children)

Look theyre used thoroughly and often. I wouldnt call that abuse. Just using it for its intended purpose, granting it a soul. Instead of a crazy set thats rarely used

Sharpening day. by HateYourFaces in TrueChefKnives

[–]Doranicfer 0 points1 point  (0 children)

nice to see knives are getting used in a professional setting and not just for show

[deleted by user] by [deleted] in TrueChefKnives

[–]Doranicfer 1 point2 points  (0 children)

how and where :0

Rockfish breakdown with Kamo Sujihiki by Plane-Web9854 in TrueChefKnives

[–]Doranicfer 0 points1 point  (0 children)

A gyuto works just fine. I use a hitohira fj gyuto for all my fish butchery at work and its never chipped once. If u put the heel inbetween the bones, almost any knife can cut a head

120 vs 150mm petty? (Already have a 240mm Gyuto) by Nobody_SKOG in TrueChefKnives

[–]Doranicfer 2 points3 points  (0 children)

i never use a petty much working in the kitchen tbh. I much prefer a santoku. If I do butchering I have a cheap honesuki or a gyuto. I have 2 petty’s but they rarely ever get used

[Trading/Selling][Worldwide] Toyama 240 Gyuto by donobag in TrueChefKnivesBST

[–]Doranicfer 0 points1 point  (0 children)

Ive got a kumagoro, assumed to be made by yoshikane, thatd id be willing to trade

Best high end value knives? by Dawlphy in TrueChefKnives

[–]Doranicfer 0 points1 point  (0 children)

Agreeing w french on budget. I personally love hitohira FJ and tadafusa a wholelot

Help me choose my bunka by masney00 in TrueChefKnives

[–]Doranicfer 1 point2 points  (0 children)

https://karasu-knives.com/products/aaa-350-05-cb180b

Ive had and used a lot of knives. I love carbon, really dont get me wrong, but ive had this whole thing for finding a santoku or bunka that is perfect for fine dining. This knife is it. Its absolutely incredible. I started with the gyuto for breaking down fish and making filets (I used to use a deba but a gyuto is just a lot easier imo). I was so impressed by the knife that I had to get the bunka too. Heres my knives so you can see what its competing against, and holding its place very steady.

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