The new Swiss Modern santoku for my lovely Partner, and a trusty rosewood pairing. : r/chefknives
Love Santoku but 15cm Petty is taking over. Should I just get a Gyuto? : r/chefknives
My cheap Santoku knives from Costco that I finally took the time to sharpen! : r/chefknives
NKD! Victorinox Swiss Classic Santoku Knife - Red : r/chefknives
Takamura 170mm SG2 Santoku : r/chefknives
NKD: 7” Miyabi Birchwood SG2 Santoku. Did I do good??? : r/chefknives
I realised I've never shown my Japanese knives here ! : r/TrueChefKnives
My first Japanese knife. MAC 6.5" Santoku. What to expect? : r/chefknives
J. A. Henckels santoku knife, purchased 15 years ago. Still gets daily use, keeps a beautiful sharp edge, and does everything I need it to in the kitchen. : r/BuyItForLife
My full tang Calphalon Santoku. : r/Chinesium
NKD My first Japanese made kitchen knife (Fuji Narihara Santoku) : r/chefknives
NKD: 2x Sakai Kikumori. Asigri 180mm Santoku/Kiritsuke next to my fairly new Kikuzuki Kasumi 240mm Gyuto : r/chefknives
Finally took the plunge! Masutani VG10 Damascus 170mm Santoku from The Sharp Chef : r/chefknives
My growing knives collection! : r/chefknives
NKD - Wusthof Classic Ikon 8” Chef Knife and 7” Santoku. : r/chefknives
Which knife shape do you prefer if you had to choose between Bunka, Santoku or Nakiri? : r/chefknives
Of all the chef's knives you own, which do you reach for first? : r/chefknives
My current setup : 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
Picked up some new knives while in Japan. How'd I do? Communication was difficult but I believe I've got an Aritsugu Carbon Steel Santoku 190mm and a stainless steel Aritsugu Gyotu 100mm :
Shun Nakiri : r/chefknives
my First "Nice" Knife : r/chefknives
Cook's Illustrated this month has "The Best Chef's Knives for $75 or Less". Any thoughts on their rankings? : r/chefknives
