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Hey folks, Recently I got a 240 SS toyama with a D-shaped ho-wood handle. I also orderd an Amboyna burl with marble horn octagonal handle, which I thought would be a good replacement. However, the new handle is a bit smaller than the current Ho-wood handle. As I would not like to have the...

Hey all! I used to be a chef and worked in kitchens for years. About 6 years ago I switched to an office job. Sometimes I still fantasize about what knives I would pick if I had to fill my knife roll and work in a pro environment again. So I thought, Let's make a topic about this! :D Here's...

Hello there fellow knife enthousiasts! Not too long ago I opened a topic where I asked for some advice because I wanted to get a new Gyuto. Long story short, I ended up buying three knives. 😅 It's those three knives that I will be reviewing today! 1): Wakui 240 Gyuto in V2 steel Pictures 2)...

Hey all, Selling my S. Tanaka Nakiri. Ootb the profile wasn't great with some spots not hitting the cutting board resulting in accordion cuts. I fixed this. After that it got sharpened like twice? Hardly used knife since I found out nakiri's aren't really my thing. I use a tip way too much :)...

Hey all, Selling my Shibata Kotetsu Bunka. Lightly thinned once. Some scratch marks, see pictures. Blacksmith: Takayuki Shibata Steel: SG2 HRC: 63 Edge length: 179mm (heel to tip) Weight: 123 grams Spine thickness root: 2 mm Spine thickness mid: 2 mm Blade height heel: 49 mm Handle: Octagonal...

Hey all, Looking to sell or trade my Nakagawa Kiritsuke. I bought it last week, but after using it to prep a meal it wasn't really what I'm looking for in a knife. Eventhough the balance was right on the pinchgrip, the weight is just a tad too much for me. It did get some light patina, I can...

Hey all. My Moritaka needed some thinning. A couple years back I already did this and removed the KU finish. Also gave it a mirrorlike finish, but after a lot of usage it got scratched and patina'd. Not really sure what the end result will be but I'm giving you some pictures on where I'm at...

Hey all! I'm looking to add a new knife to my collection, and I can't pick. Some information on what I'm looking for and what I' already have. Budget: Between 300 and 600 euros Steel: Preferably carbon, but would also consider ginsan or SKD Handle: Japanese Knife: Gyuto or Kiritsuke. Length...

Hey all, I'm currently experimenting with my stones and I'm finding it hard to find an edge that is refined enough for most vegetables and fish, but has enough bite for tomato skins and fatty meats. I don't always feel like using 3 different knives when prepping a meal, depending on the...

Hi there, I'm Emieloss from the Netherlands. New to this forum. I'm mostly into Japanese knives, and have been for about 7 years now. Looking forward to meeting you all on the forum Got a question? Shoot :)