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OK, fine, you got me. I need.... more... knives. Current stock are some German steel stuff (a chef's and 6" utility) plus a 210mm Wakui Gyuto and a 165 Tadefusa hiraki (think petty, but thicker) and a 165mm TF nakiri. Occasionally I'll be using the Tadefusa for something and want the same...

OK, so I have a beginning set of j-knives (a TF nakiri, Wakui gyuto and Tadafusa petty). I'll likely get more in the future but it's time to get real stones (so to speak...). Way back when, I was using old German stainless knives and they dulled easily so I grabbed a Messermeister 1000/3000...

So I'm going to dive into a gyuto despite my earlier thread wondering whether I really need one. After a bunch of research, it's down to the ones below. Budget: $150-$200, all 210mm. Tanaka B2 Wakui migaki White #2 Gesshin Uraku Teruyasu Fujiwara maboroshi Tadafusa B2 Handle: Wa...

Someone here posted a link to a history of Japanese knives (https://cheftalk.com/threads/some-basics-on-japanese-knife-history-long.56934/) and it got me thinking... I grew up thinking that a good chef's knife, a couple of utility/petty style knives and that's pretty much all I needed. I get...

This is probably the start of a bad addiction but... here goes. I'm slowly adding new Japanese knives to my current collection of very utilitarian kitchen knives. As with most newbies, the variety is overwhelming but as I've researched, I've started to wonder something. Given the same steel...