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Hey so I've been avoiding buying a kurouchi knife for a while because I've always been wondering what happens after the kurouchi inevitably rubs off. So some KU finishes are pretty rough like nashiji, so when the KU black coating rubs off is the underneath just kind of like a nashiji finish...

So there's this knife on massdrop that in the discussion people were asking whether the knife was forged or stamped, and the makers (or somebody in the know about the knife's production) responded rather curiously with "The BD1N steel is forged. The blade is laser cut". I'm curious as to what...

So here's a rather strange question to ask: I know that some natural stones are only meant to be used in one orientation - so I was wondering whether this would also apply to the JNS stones I picked up (specifically the 1k and the hard blue aoto). Should I only use them on the side that the...

Hey y'all I was looking at the fu-rin-ka-zan w2 240 gyuto and then realized that there really is very talk about it! I was interested by the spine which is listed as 4.2mm which is a good bit thicker than most knives that I've seen (unless it's measured at the handle rather than the heel). I...

Anybody know how comfortable these handles are? They look like they're a pretty weird shape. https://japanesechefsknife.com/collections/takeshi-saji/products/takeshi-saji-gingami-no-3-wa-bocho-series-deba-150mm-to-180mm-3-sizes-stag-handle

So here's another one of my newbie questions: how come some hon kasumi single bevel lines have hamon lines on the back face? On some knives it kind of looks like forging scales left on and then polished off into a wavy hamon looking thing, but on other knives it looks way too smooth to be...

So I was oiling one of my boards recently and I realized I was making a terrible mess with getting mineral oil all over the place. How do you all avoid the mess of oiling your board, or do you just deal with wiping all of the excess mineral oil away? Also, if I'm having mineral oil dripping...

How come yanagibas are generally available in longer lengths than sujihikis? I almost never see a 330 mm suji but 330 mm yanagis are (relatively) common. In general, single bevel knives seem to be available in longer lengths when compared to double bevel knives. Is there a reason for this such...

Does a burr only form whenever you're sharpening the actual cutting bevel or cutting edge? So that this would mean that whenever I'm sharpening and I'm not feeling a burr I'm not actually hitting the edge. Or is it possible for a burr to form whenever you're thinning (assuming you're note...