Mizuno Tanrenjo blue steel no. 2 165mm

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There is a lot of noise online when it comes to knives, but not enough honest discussion about craftsmanship, steel, geometry, and how knives actually perform over time in real kitchens. This space is for people who enjoy going a bit deeper, whether you cook professionally or jus

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chefknives

/chefknives

Real discussions about chef knives, steel, sharpening, and tools that actually perform.

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Jan 2026Created

About

Chef Knives is a community for cooks, chefs, and knife enthusiasts who care about performance, materials, and real-world use.

This space is dedicated to thoughtful discussion around chef knives. Including steel types, edge retention, sharpening, geometry, balance, maintenance, and long-term durability.

Whether you cook professionally or at home, the goal is to share practical knowledge, honest experiences, and informed opinions.

No hype. No paid rankings. Just real conversations about tools that matter in the kitchen.

If you’ve ever wondered why certain knives perform better, how steel actually behaves over time, or what makes a knife worth owning, you’re in the right place.

Community Guidelines

Community Guidelines

This community exists for thoughtful, honest discussion about chef knives and real-world use.

• Stay on topic – Posts should relate to chef knives, steel, sharpening, maintenance, and performance in the kitchen.
• No spam or promotion – Advertising, affiliate links, discount codes, or brand-driven posts are not allowed. Sharing genuine experience is fine.
• Be respectful – Healthy debate is encouraged. Personal attacks, insults, or gatekeeping will be removed.
• Add value – Ask good questions, share firsthand experience, or provide useful insight. Low-effort posts may be removed.
• Be transparent – Disclose any professional or commercial connection to products discussed.
• Safety first – Do not promote counterfeit products or unsafe knife practices.

Light moderation keeps this space useful, credible, and welcoming for everyone.

Founded by

@thecookingguild

Nakiri

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