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There is no kanji that I am aware of that "perfectly matches" the character on your knife. It is not uncommon in Japanese knifemaking where a Kanji that is completely out of use, or does not even exist is used, and read a certain way, as chosen by the owner. Or it is written in such a style...

Your Petty is a Kiya brand 木屋. The #3 represents a Japanese Carbon Steel model. #6 represents a Swedish Carbon Steel mobel. Kiya, like many Japanese brands do not make clear which carbon steel they use although it;' a good bet that it's a SK steel. The Gyuto, I'm not sure. The kanji looks like...

I had one Cutco Chefs knife decades ago that was gifted to me. I used it on and off over maybe 4-5 years. I never liked the grind or the handle. The steel being 440A felt very similar to the 1970s/80s Aus6 knives that were sold as Surgical Steel. I was never able to get it as sharp as I'd like...

@Matt Jacobs Your knife says Akifusa 旦房 As far as I am aware, an Asai knife would say Echizen Marukatsu Saku 越前　丸勝作. I could be wrong of course.

I am no expert in this subject, but my limited knowledge of pu-ar tea is that the cake is broken up. Not cut. That the leaves are left as they are. If this is correct, I do not really see the purpose of a "knife" in this case. Since you would have to penetrate the cake then break it up I can...

The Tsuki 築 shows thart it is a Tsukiji Masamoto 築地　正本, as opposed to a Souhonten総本店 Masamoto. " BTW- can you discern which series it is from the Kanji alone? " Not really. I'm pretty sure Tsukiji Masamoto doesn't put the steel type on the other side of the blade. But, it's not Aogami because...

Doesn't say anything about a brand or maker. Anything on the other side? 特選　Tokusen - Specially chosen 本割込　Honwarikomi - True warikomi (core steel inserted, laminated)

Sakai Touji 堺　刀司 Masashige Saku 正重　作 Tsuba tsuki ツバ　付　With Bolster Gyuto 牛刀 240 mm

Often erroneously called "Ikebana knives" they are rarely used for flower arrangement, which uses a special style of scissors. These knives are mostly used by Bonsai growers and Japanese gardeners.

I was in Shimabara maybe 8 years ago on the way to Nagasaki. The Shimabara castle was tiny, especially since I'd just seen the enormous Kumamoto castle, then took the ferry to Shimabara. Definitely worth travelling and seeing the remnants of Christianity in Japan centuries ago. Well, when...

Not absolutely sure if they are the same. Shigemitsu Hamono mark their products 島原　重光 Shimabara Shigemitsu. Shimabara is a town in Nagasaki Prefecture famous for it's Christian battle. Shimabara Rebellion - Wikipedia It is possible that they are supplying Sakai vendors under the Sakai...

Yes the English says Shigemitsu, Sakai, Japan. The Japanese says 堺　重光　(Sakai Shigemitsu). This brand is still being made. The knife is not kitchen related, it is a pruning knife for Japanese gardening.

Yes that's true right now. But no one knows if and when entry rules may change depending on the Covid situation.

Cool idea. But really, nobody knows when international travel will return to "normal". And the situation persists where you might be able to go somewhere but may not be able to get back in on return due to changes in entry policies. I have been stuck here since mid 2019.

I would definitely get it exchanged, although if out of stock and at this time of year it may take a bit of time for communication. Or seek a refund or alternative model.

If this is a brand new knife, I would return it for exchange. Not acceptable at all for a new knife. Imagine what it would look life if it were not damascus.

Ookawa Sukemitsu 大川　祐光　(possibly read Ookawa Yuukou..not sure). Blue steel. Discontinued.

@bobus Seriously worn down. But I believe it is a Sakai Genkichi 堺　源吉　Funayuki. MIght be read Minakichi, but not sure. Still in production I think.

１．Funayuki - Far too much rust to make out. Suggest you put thin paper over it and using a soft lead pencil try to get an image. Or fill in the engraved parts with black ink and take a close straight on pic. 2. Yanagiba- Senzo 仙蔵 仙蔵（SENZO）｜株式会社サンクラフト - SUNCRAFT｜キッチンツール、子供用包丁、ピーラー、スライサー 3...

The mat was likely the moisture source. I have always hand washed my knives with hot water to expedite evaporation for several decades. Apart from my White 2 Masamotos I never even seen rust on my knives, and even that was also decades ago. The stones were not new and again with years of use...