NKD - Haruyuki Yokuma gyuto 240 (far right) : r/chefknives
240mm Gyuto: Takeda, Masashi, Anryu Masakage : r/chefknives
What do you use each of these for? And do I need more knives for basic veggies and meat cutting? Sorry for the very basic questions, but my dad got me these
New handle and thinned my Mazaki 270 gyuto. : r/chefknives
Is owning a stainless steel gyuto a sin 👀 asking for a friend : r/chefknives
First non Amazon/Target knife : r/chefknives
Help me select a 270mm gyuto to go with these : r/chefknives
This is what a Masamoto gyuto looks like after 8 years of use : r/chefknives
Got my first proper Japanese knife, any recommendations on care? : r/chefknives
When will I stop looking for 210 Gyutos? Probably never. : r/chefknives
First time posting. My collection of japanese knives over the years : r/chefknives
First Japanese knife, Kanehide PS60 240mm Gyuto : r/TrueChefKnives
Proper care for my first and only carbon steel wa-gyuto? : r/chefknives
Just got gifted this, any ideas? : r/chefknives
OKD: Majime Knives Gyuto (2020) : r/chefknives
Here's my updated collection, almost 2 years into being in this sub : r/chefknives
Nenox 210 gyuto : r/chefknives
Which gyuto would be best for me? : r/chefknives
Suggestion for a good damascus gyuto or santoku knife. Thanks! : r/chefknives
Jiro Mania : r/chefknives
NKD - Takamura R2 Gyuto : r/chefknives
NKD - Relatively unknown Swedish maker that offers great value : r/chefknives
NKD: Matsubara Hamono Shirogami #1 210mm gyuto : r/chefknives
Partner was using the gyuto to carve a turkey and took a piece out of the edge. What are my options? Edge is 180mm. : r/chefknives
Better picture of some of my knives. : r/TrueChefKnives
Some knives are beautiful but at the end of the day, they are tools and are meant to be used. : r/chefknives
