Thread: Show me your knives

Normally only use western style knives from a couple of kiwi makers but thought I’d try something different, handmade Japanese Gyuto, these things are next level sharp and so nice to use. Main cutting edge is carbon but majority clad in stainless to help keep maintenance to a minimum. Definitely recommend giving one a go if you get the chance. Don’t bother if you’re rough on gear ��, they’ll last about 2 minutes.

Originally Posted by McNotty

Normally only use western style knives from a couple of kiwi makers but thought I’d try something different, handmade Japanese Gyuto, these things are next level sharp and so nice to use. Main cutting edge is carbon but majority clad in stainless to help keep maintenance to a minimum. Definitely recommend giving one a go if you get the chance. Don’t bother if you’re rough on gear ��, they’ll last about 2 minutes.
Attachment 138995

Which maker? Hard to beat the Japanese stuff when it comes to chefs knives

Originally Posted by Nick-D

Which maker? Hard to beat the Japanese stuff when it comes to chefs knives

Katsushige Anryu

Originally Posted by McNotty

Katsushige Anryu

Wicked. Anryu makes a bloody good quality knife. Lovely and thin behind the edge.

Was gunna pick up a 240 and a 180 but spent the money on a new grinder instead so will have to have a crack at making one.

Sent from my CLT-L09 using Tapatalk

Originally Posted by Nick-D

Wicked. Anryu makes a bloody good quality knife. Lovely and thin behind the edge.

Was gunna pick up a 240 and a 180 but spent the money on a new grinder instead so will have to have a crack at making one.

Sent from my CLT-L09 using Tapatalk

Yea it's beautiful, I wanted the 240 but that was a few months away. This is the 210. Not wrong about how thin it is.