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Hello. I'm about a year into my J knife journey. I really want to step up my experience with a project knife. I want to learn how to get the best performance out of a blade with “great bones.” I've read plenty of tales about the love affairs with Denkas that grow out of spending quality time...

Catch and release. No cuts have been made. I bought this thinking it was stainless. The product page listed it as such. But it is W2. It's such a beautiful blade and handle combo. I really wish it was stainless. Seems to have better fit and finish versus some of the other gingas. The spine and...

I'm in the US. Looking for a few petties super short petty in SS. Mono or San mai. Interested in I bought most sizes 130mm-210mm. But I still need an ~75mm. Definitely prefer wa handles. But I'm interested in the typical mid teir knives like the takamura r2 and ginga's.

I got this 150 mm Tsunehisa petty in SK steel for $35. I forced a patina on it and put a decent edge on it. But, it's pretty boring to use. I assume I just need to thin it? I'm pretty sure it's a full flat grind. I have a 150/400 DMD diamond stone, SG 500, SG 2000 and the JKI 6000s. I assume I...

I ordered a couple knives from RSK during their Black Friday sale. Yesterday I got an update email saying the roof collapsed in their shop and it has caused them to close the business. I haven't been here very long so I'm not sure how active they are in the forum and how many of the forum users...

Hello. I don't fish and have never prepped/butchered a fish or even a bird. But I think it's something I should start doing. Mostly to get the family higher quality proteins. Rsk has their 50% off sale still going. So, looking at a Deba there. I probably would have gone for one of the house...

I was going to make a classic magnetic wall rack for my knives, but I can't find the piece of live edge I was planning to use so I figure I might as well design something better. If you were to design the perfect knife rack for you what features would it have? I think mine should have: 1. Wall...

Hello. Wondering what method people use to test their knife sharpness? And if the thumbnail test is the best way, besides actually cutting food, to do so? Im new to sharpening kitchen knives. I've had mixed results. Ultimately, I think everything I've attempted to sharpen has gotten sharper...

Hello, going to pick up a budget chinese cleaver. Looking at its choil shot looks like it might be pretty thick bte. I don't have any experience to tell. I like this particular one because it has a nice wa handle, is made from 52100 steel and specifies the HRC (60). I can sharpen, reprofile...

Hello! Looking for thoughts and opinions on the Sukenari SG2 Gyuto 240mm. I ordered one during the mtc sale. They're taking a long time to send it same I'm getting apprehensive lol. This is the second thread I've started looking for recommendations. Thanks to the community for your help! My...

My wife is buying me my first nice knife. I've had the same Victorinox 8"chef knife for the past 12 years. I spent the past week learning a ton about Japanese knife types, grinds, steels, how to use and care for them, etc. I really want something with a bog oak handle. In my search I stumbled...

Hi, I'm a woodworker and knife noob. I'd love to make some handles and acquire some of these beauties as well.