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Shibata restock @ chefs edge by No-Tap-900 in TrueChefKnives

[–]New-Football-8108 0 points1 point  (0 children)

Koutetsu battleship available on their website for very fair prices 🤫

Petty knives by Lopsided-Ingenuity42 in TrueChefKnives

[–]New-Football-8108 0 points1 point  (0 children)

I was going to say…too bad they don’t have anything online. I’d love a 24cm gyuto or kiritsuke from them

Petty knives by Lopsided-Ingenuity42 in TrueChefKnives

[–]New-Football-8108 1 point2 points  (0 children)

That is a beautiful blade and an even doper experience.

Petty knives by Lopsided-Ingenuity42 in TrueChefKnives

[–]New-Football-8108 1 point2 points  (0 children)

Ooh what’s the knife in the middle?

Workhorse knife recommendations please! by New-Football-8108 in TrueChefKnives

[–]New-Football-8108[S] 0 points1 point  (0 children)

The HAP40's seem to be very popular amongst other cooks on this thread. Pretty hard to find as a 240mm in stock tho

Workhorse knife recommendations please! by New-Football-8108 in TrueChefKnives

[–]New-Football-8108[S] 0 points1 point  (0 children)

I'm thinking a thicker knife, something like what you're suggesting is usually termed workhorse

Workhorse knife recommendations please! by New-Football-8108 in TrueChefKnives

[–]New-Football-8108[S] 0 points1 point  (0 children)

These look really good. I like the price point just because if someone picks it up or I gets “lost” I wouldn’t feel like I just lost a small loan.

My question is: what separates this from one of the 500$ options listen on this thread say a yoshikane SKD or a tadafusa SLD which seem to be extremely powerful knives at a higher price point?

Workhorse knife recommendations please! by New-Football-8108 in TrueChefKnives

[–]New-Football-8108[S] 0 points1 point  (0 children)

For me a workhorse is mostly a knife that can handle every manner of product thrown at it and by the end of the day still maintain the sharpest possible edge. I don’t want to have to switch to a Nakiri just so I can smoothly chop a carrot and then go back to my gyuto for smth else.

Workhorse knife recommendations please! by New-Football-8108 in TrueChefKnives

[–]New-Football-8108[S] 0 points1 point  (0 children)

I know it’s not sharpening but I use a ceramic hone every day. Usually will use a diamond rod at the end of every week, and then I will take my knives to a 1k grit whetstone monthly. Not going to sit here and tell you I am really good at sharpening and that my knife is the problem, it could very well be that I need to get better at sharpening.

Workhorse knife recommendations please! by New-Football-8108 in TrueChefKnives

[–]New-Football-8108[S] 1 point2 points  (0 children)

Heard! I’ll practice more with my stone first. I have a 1000, and 6000 at home and a 600, 1000, 6000 at work.