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A few years back I bought my first gyuto with the help of this forum. I've been trying to get my wife on board with something nicer than our stamped-steel Chicago Cutlery stuff and at one point came across a line that had etched (I think?) cherry blossoms on limbs design on the blade. It was a...

I've been struggling recently with keeping my knives as sharp as I think they ought to be. Main knife is a Yoshihiro 210mm guyto (http://www.echefknife.com/knife-steel/double-edged/semi-stainless-steel/inox-aus-10/yoshihiro-inox-stain-resistant-aus-10-steel-ice-hardened-gyuto-1253.html), I'm...

Hi, my name is Brian, and I'm a simpleton when it comes to knives. :bye: I hadn't planned on posting here, or anywhere, about knives but found myself sucked in last night on a different topic. Now, I'm thinking maybe you all (y'all) can help me Shorten the long uphill climb that is the...