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My fiancé and I just moved in together and we have 3 silverware sets (don't ask) that each have something we don't like about them. We've decided to just get rid of all three, and buy (add to the ol' registry) a new set that we're happy with. We were hoping this forum would have some knowledge...

1. Suisin Saika Sakimaru Takobiki 300mm - 300 USD shipped (USA ONLY) I bought this takobiki off B/S/T a year or so ago for 300 USD, unfortunately I don't use it enough. I've probably sharpened it once since purchasing. Looking to trade really, but would accept cash as well comes with saya, no...

Hey all - Over the holidays I purchased a toyama 240mm gyuto (this one: http://www.japanesenaturalstones.com/toyama-noborikoi-kasumi-gyuto-240mm/ ) After using it for a bit, I noticed its profile (forgive my ignorance if I'm using this term incorrectly) is different from my other j knives...

Hey everyone, could use some help identifying the maker of this skillet, 5 or so years ago when my grandparents passed, we found this in the basement. I cleaned, seasoned it back up and have been using it ever since. No markings besides the number 8 on the bottom. Photos here...

LOCATION What country are you in? usa KNIFE TYPE What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? Slicer, been looking at the Yanagiba because I have not made my way into single bevel territory yet...

Hey everyone, Just a software engineer and home cook looking to learn more about Japanese (and other style) knives, cutting and sharpening technique and cooking in general. (all of this is likely just a ruse to buy myself more knives) I have some henckels internationals that I've been...