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I was wondering if anyone can direct me to some places that sell linen micarta for handle work, I'd prefer EU based sources for ease of delivery but any international sources are fine too. Many thanks.

I use a ceramic rod to keep an edge going at work before I can take my knives home to sharpen properly on water stones, I think it has a place but should be used with care and patience as otherwise they can do more harm than good.

I had a Dick Titan a few years ago, I bought it due to the hard coating, I have since moved onto to using a ceramic rod for the rare occasions where I want to hold onto an edge a bit longer before I can get to the water stones. The hard coating on the Titan does result in a similar feel to a...

Just went back to JCK after a long while and saw this notice on the site, a real shame as others have said. I first bought an AS 180mm Gyuto several years ago and it was a fantastic knife, I found the balance between ease of sharpening and edge retention to be well judged because as noted in...

I have prepared a wide array of vegetables and even on a Swede I had no problems, it peeled the skin away with ease, gliding through and even splitting it in half was no problem, it did not wedge, and if it can manage that then it has passed one of the hardest tests in my opinion. I did...

One of the things I like about this knife is the weight, I know Yoshikane knives are known for being a bit tougher than some others and are often used as workhorse blades but when I tried a 240mm Gyuto a few year ago I didn't like it because I like knives to become more nimble the larger they...

After using mine at work for a few days I think it is more a relative of a Nakiri than a Santoku, in use at least. When I prepare vegetables I use a rocking motion, although only a slight one it is enough to see the tip catching the surface of the cutting board, something I hadn't expected...

I would opt for a single bevel, my reference being a Nenox S1. It doesn't feature a concave back however it was a sublime knife when it came to poultry. I found the single bevel to be highly intuitive when working around bones, allowing for perfect removal of flesh without leaving anything on...

I chose the western style mostly because I prefer it, but also due to the cost. This Yoshikane was the cheapest of all of them so that reduced the total cost of the whole project, but it was good fortune for me because I would probably have chosen it anyway, I have used a gyuto from this line...

The handle is maroon linen micarta, I opted for this material so that it would stand up better at work, I've used exotic wood handles at work before and shrinkage was a big issue that greatly diminished the quality of the fit and finish, and it felt like wasted money getting the work done to...

Mainly for veg prep at work, but I hope it will useful for a wider range of tasks, things such as crowning tomatoes and other fruits, preparing garnishes and anything that has in the past meant using a petty or paring knife, both of which I have never liked using. Here is a photo taken by EE...

I used to have micro chips after sharpening due to my method which I have since adjusted, but there are dozens of things that could be causing it. I'd recommend after you sharpen these chips out get into the habit of checking the edge every time you handle them, from chopping to cleaning to...

I had a Sakon 10 inch gyuto and while I chose not to keep it I can say only good things about it. The fit and finish was top quality, rounded spine and choil, perfectly installed handle, but what really does not come across at all in the photos online is how nice the finish is to the sides, a...

I was sent some advance photos but i can't upload them, i don't know why. I asked for the re-handling to be done at purchase so I haven't had the knife yet, but after using almost every other Japanese knife shape available I am confident I will love this knife.

I've also seen these at the Epicurean Edge website, when I first came across them it was like a eureka moment, for me this shape was what I had wanted all through the years I was discovering and exploring Japanese knives. Initially I was a big fan of the santoku but that wore off as I found it...

I agree with this for sure, it's a shame that escalating levels of damascus has been indentified as the only way forward for Shun, as many people would love their knives if they only had a scaled back elegance to the appearance. I've had a lot of Shuns over the years and this looks to have a...

Hi everyone, I've read some threads here from time to time but have just got back into the kitchen and so it's time to buy some new knives and get back to the stones, so now seemed a good time to get involved once again. I used to post regularly at KF and FF under a different name and I...