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Hi, I was asked to sharpen a global nakiri which has a small nick on the blade, about 1 mm deep. How can this blade be sharpened? Thanks

hi, does anyone know how Miyabi sharpen the ura of their usuba ? I got a Miaby 5000S Ususba and it has a 2 mm bevel sharpened on the back side which is not uraoshi sharpening. I wonder if this is done at the factory or someone did it after it was bought. thanks.

As cutting is a pleasure with my Miyabi 5000S Usuba, I cut almost every morning a salad for my wife, our son and myself. I cut what's called an Israeli Salad: 4 halves of bell peppers - different colors 1 half medium onion 1 cucumber about 8" long 1 medium-large tomato or equivalent...

I once got as a present two Chroma Knives - Original line H-07 and H-09. When I got them they looked awesome. Now that I got acquainted (thanks to this forum and its wonderful members) to Japanese knives, I took these two knives out of the drawer and examined them. Both don't have...

Hi, Noticed that you don't carry wooden cutting boards. Is this making a statement, or just due to lack of demand? Joel

Hi, It seems that almost all discussions in the forum are about Japanese knives. are European knives so inferior to Japanese knives, or is it just a matter of taste of most people here? I am personally fascinated by Japanese knives and other cutting tools, but I use European knives for...

Hi everyone, being a knife enthusiast, it seems I came to the right place. all the best to all. Joel