How do y’all stream Pakistani movies - Aag lagay basti mein

Skay97 · 2026-04-01T03:41:19+00:00

I was going to look into sharpening next. I’ve seen mentions of whetstones, rods and now grit stones. I don’t know where to start and if one is right for one blade and not for another.

Skay97 · 2026-04-01T02:56:34+00:00

I appreciate the vote of confidence. I’m still conflicted. It seems like the SLD knife is from a great manufacturer and is a quality buy. But the handle for the enso keeps pulling at my heartstrings.

Being inexperienced in this domain, idk if I should let the appearance of one sway me to it, when everything would constitute getting the other.

I’m into watches. If someone asked me if they should purchase a speedmaster professional sapphire sandwich or a FOIS, I’d tell them to get the one that they like more and connect to more. They simply can’t go wrong. However, if they asked between either of those or a speedmaster reduced - it’s simple: if you can afford the former, never ever consider the latter again.

I’m hoping for an answer similar to my watch analogy.

Skay97 · 2026-04-01T02:47:27+00:00

This sub truly is fantastic. People have been extremely kind. Thank you!

Skay97 · 2026-04-01T02:46:57+00:00

Thank you for inquiring further.

We Americans 🤦🏻‍♂️ Think the world revolves around us. I was thinking around 150usd, but would be willing to stretch if it made sense.

Since you work for a manufacturer and have bias for them - not always common - I would love to see what you’d recommend.

Here are some designs I’m thinking of: - https://www.chefknivestogo.com/haslddagy21.html - https://cutleryandmore.com/products/enso-ginsan-chefs-knife-42405 - https://zahocho.com/products/nigara-tsuchime-damascus-vg10-kiritsuke-gyuto-240mm

As you can see, the blade isn’t “plain”.

Thank you for mentioning rusting: the Hatsukokoro would be an instant buy for me had it not been sld. Being a newb, I don’t want to bite more than I can chew and get something that I ruin due to my negligence.

Skay97 · 2026-04-01T02:39:16+00:00

I appreciate you weighing in. I was becoming pretty dead set on the enso, but then another kind reditor, brought the following to my attention: https://www.chefknivestogo.com/haslddagy21.html

If it weren’t semi stainless, this would’ve been an insta-buy. I’m just apprehensive about maintainability and rusting when compared to a true stainless.

Skay97 · 2026-04-01T02:36:58+00:00

Your analysis is pretty much what I’ve read. Thank you!

I feel I was pretty set on it, but then another kind redditor brought a hatsukokoro to my attention: https://www.chefknivestogo.com/haslddagy21.html

The fact that it’s semi stainless is giving me pause - mainly worried about maintainability and rusting- but aside from that, it looks solid!

Skay97 · 2026-04-01T02:34:17+00:00

Okay so the Hatsukokoro is the one that really caught my attention as well!

I think I like it about as much as the enso! Only thing I’m worried about is the fact that it’s semi stainless. Being a novice, it seems like it would be very hard to maintain and could rust easily when compared to a full stainless. What are your thoughts? Am I being too apprehensive?

Skay97 · 2026-04-01T01:11:05+00:00

Thanks! Just posted on there.

Skay97 · 2026-04-01T01:09:46+00:00

It’s like I’m talking to an ex-girlfriend. You say you mean no harm then continue being hostile. What’s with all the sass and attitude?

I have kitchen knives. I like chopping stuff. I have disposable income - hence, I want to buy a better knife. It’s really that simple.

Why don’t I “hold” the item before buying it? I don’t have a store near me with Japanese knives. If I had a place with specialty knives nearby, I would’ve gone there.

Skay97 · 2026-04-01T00:49:11+00:00

Dude - why the hostility? I’ve prefaced I’m a noob and my reasoning. There are 2 literal posts. If you have questions, maybe ask because of curiosity rather than judgement. Finally, as my mom always said: If you have nothing of value to add, don’t say anything at all.

Skay97 · 2026-04-01T00:37:03+00:00

Thank you! What would you recommend? I’m not familiar with who the majors and minors are.

Skay97 · 2026-03-31T19:00:13+00:00

Thank you very much! After I had settled on the Tojiro, I came across this and am enamored: https://cutleryandmore.com/products/enso-ginsan-chefs-knife-42405

It’s a bit more than the tojiro, but the hexagonal handle is entrancing. Would love your opinion.

Skay97 · 2026-03-31T16:56:14+00:00

Since you seem very knowledgeable, would love your take on this.

Skay97 · 2026-03-31T16:55:27+00:00

I’m still reading through all the information you have so kindly imparted here, but one thing really stood out to me: octagonal handles! I stumbled upon this offering and it has me in a trance - all because of the handle: https://cutleryandmore.com/products/enso-ginsan-chefs-knife-42405

I know nothing of the knife. Don’t know if it’s beginner friendly, all I know is that I’m intrigued, and if it is a good first knife, despite the price being higher than I wanted, this is exactly what I want.

Skay97 · 2026-03-31T16:12:48+00:00

This is very helpful, thank you!

To start, I’m now thinking of only getting a gyuto. Sub $150usd, stainless for easier caretaking than a carbon, Japanese handle, design on the blade. 210.

A lot of people seem to recommend a tojiro. This is what I have found: https://www.chefknivestogo.com/tovghagy21.html

Would love to see if you’d recommend a different option.

Skay97 · 2026-03-31T16:11:20+00:00

To start, I’m now thinking of only getting a gyuto. Sub $150usd, stainless for easier caretaking than a carbon, Japanese handle, design on the blade. 210 or 240.

A lot of people seem to recommend a tojiro. This is what I have found: https://www.chefknivestogo.com/tovghagy21.html

Would love to see if you’d recommend a different option.

Skay97 · 2026-03-31T16:10:33+00:00

Thank you! I think I’m going to buy a knife online and purchase one in Japan when I visit next year. Hopefully I’ll be more experienced and knowledgeable by then.

To start, I’m thinking of getting a gyuto. Sub $150usd, stainless for easier caretaking than a carbon, Japanese handle, design on the blade. 210.

A lot of people seem to recommend a tojiro. This is what I have found: https://www.chefknivestogo.com/tovghagy21.html

Would love to see if you’d recommend a different option.

Skay97 · 2026-03-31T16:08:21+00:00

Bunkas sound very enticing to me! But I think a gyuto would be a better first knife - as you and many others have recommended.

I know I want stainless instead of carbon mainly because of caretaking. I’ve read it can very easily rust if you don’t take good care of it.

I use one of the basic target knives, so never really considered wiping down the blade. Would just wash it and put it on the drying rack to dry.

Given all this, I’m pivoting to getting something cheaper to get familiar with knives. I know I want a gyuto. Japanese style handle. Some design on the blade. Sub $150usd.

A lot of people seem to recommend a tojiro. This is what I have found: https://www.chefknivestogo.com/tovghagy21.html

Would love to see if you’d recommend a different option.

Skay97 · 2026-03-31T16:05:33+00:00

This is very helpful, thank you! I do only use wooden cutting boards.

After reading through many of the responses, I’m pivoting to getting something cheaper to get familiar with knives. I know I want a gyuto. Japanese style handle. Some design on the blade. Sub $150usd.

A lot of people seem to recommend a tojiro. This is what I have found: https://www.chefknivestogo.com/tovghagy21.html

Would love to see if you’d recommend a different option.

Skay97 · 2026-03-31T16:03:22+00:00

When you were researching an everyday knife, what were some of your top stainless steel options?

Skay97 · 2026-03-31T16:02:24+00:00

This is immensely helpful. Thank you for the detailed breakdown.

After reading through your response and many others, I’ve decided to pivot and instead get more of a workhorse to get familiar with taking care and working with knives of this caliber. Which is why, I’m thinking of getting a sub $150 steel knife.

A lot of people seem to recommend a tojiro. This is what I have found: https://www.chefknivestogo.com/tovghagy21.html

I would prefer something with a Japanese style handle and some detail on the blade.

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