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This is my first carbon steel knife. I bought this Masamoto KK Kasumi Usuba, used it some, and then put it back in the OEM provided wax paper wrap and didn't touch it for months. Apparently if I wasn't going to use a carbon knife for a long time, I was supposed to oil it. My untrained eye only...

Hello, I was wondering if anyone knows how the bevel angle on this knife is set from the manufacturer. I currently own this knife and I sharpen it 50/50, but I was wondering if it might have had a different angle in the beginning. Thanks!

Hello folks, I'm looking to buy a 180mm+ Usuba. Please let me know if you have one for sale. Excited to see what kind of gems the KKF community has been holding onto!

Hello guys, I'm aware that a lot of the users on here are very fond of Japanese knives, but I was wondering if Wusthof Classic Ikon would be a good grab at such a big discount. If you needed a Nakiri knife, would you get this one? Or find something in the Buy/Sell/Trade section on here? Any...

Hello, I'm a sushi chef and one of the vegetables I chop all the time is the cucumber. I shave the cucumbers into thin layers using the katsuramuki method and then I chop them up thinly to be used in rolls. Right now, I'm simply using my gyuto-suji hybrid knife, which I use for pretty much...

Hello, I'm in the market for an Usuba/Nakiri. I don't have much experience with Japanese knives but I tried (and currently still own) a Suzuki/Gyuto hybrid Gesshin Ginga and I love it. I don't need super premium knives and Gesshin is more than good for me. If anyone is selling a Gesshin Nakiri...

I've been away from the knife market for a while but I'm most likely getting back into the culinary field and saw these deals pop up for me. They are both Shun and I know Shun for the most part isn't looked down on but isn't admired either. For the sale price, would you recommend these or still...

I accidentally washed my Gesshin Ginga with the green side of the scrub sponge. Now, my knife has a million micro-scratches. I'm trying to make myself feel better by telling myself that knives are tools that will inevitably get damaged. Logical, yes, but it's not working well enough to help me...

I would like a saya for my 240mm Shun Pro Yanagi and 7" Shun Classic Hollow-Ground Asian Chef's Knife?

I bought a Gesshin Ginga 2nd-hand from here and was wondering if JKI provides warranty services to unoriginal owners. The saya seems to be crafted inaccurately. Sometimes, when I sheath my knife, it gets stuck in a wooden piece in the deep part of the saya that's not flush with the rest of the...

Where would be the best place to get decently priced quality sayas. I have a Shun Pro Yanagi and Shun Classic Asian Chef's Knife I'm looking to get sayas for. I spoke to yoshihiro(echefknife.com) and they said they're able to modify their yanagi saya to fit my Shun Pro. They sell the 240mm...

Anyone selling the Gesshin Stone Set? Shoot me a pm please, thank you.

Gyuto: Handle: Wa. Length: 210mm to 240mm. Steel: Stainless preferred. Will consider carbon. Other: Inclusion of Saya preferred. Sujihiki: Handle: Wa. Length: 270mm preferred. Will consider 240mm. Steel: Stainless preferred. Will consider carbon. Other: Inclusion of Saya preferred...

I'm looking at the Kagekiyo, or Kagekyo according to Miura Knives, from JKI and Miura Knives. The 240mm White #1 Wa-Gyuto is $615 on JKI while the same knife is $552 on Miura Knives. The difference in price gets even greater when comparing the Kiritsuke version of these knives with the JKI one...

I'm shopping through Amazon right now and for Sujuhiki, I'm seeing a lot of Yoshihiro and Dalstrong knives. What are your opinions on these two brands? If my information serves me right, Dalstrong is a Chinese brand or at least mass produced in Chinese factories. As for Yoshihiro, I can't...

Hey fellow Sushi Chefs, I'm curious about other sushi chefs' knife set-up during the service time. I've seen different set-ups and combinations being used by my previous and current co-workers. Some of them just use chef's knife for everything except for fish slicing, for which they'd whip...

I'm looking to spend about $100~$200 on a good gyuto to use in a sushi restaurant. Preferred size is 210mm because I feel like that's the sweet spot for me but I'm willing to try up to 240mm. 180mm is meh because my shun is a 7" so it sort of overlaps but it's not a dealbreaker. Coming with a...

Hello, I'm an amateur sushi chef that works in the field more as a hobby than anything else and of course for some extra cash on the side. I'm not amazing or anything. I had a Shun set. 7" Shun Classic Hollow-Ground Asian Chef's Knife and a 9.5" Shun Pro Classic Yanagiba that I snagged off...

Is this knife any good? Anyone experience with it? Lastly, how much does it usually go for?

Just found out recently that there is now a shun pro 2 series. When did these come out and how are they compared to shun pro 1 and ultimately to other knives in its price range?