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Looking for a nice 210 gyuto. It is important that the knife has good edge retention (generelly find white #2 to require sharpening to often) and a low bevel with a clear shinogi. At least something where it is easy to find the angle for thinning - I am not confident about thinning knives...

Hi, I recently bought a cutting board in rubber wood (Hevea brasiliensis) to use for carving meats for a mere 35 USD. I tried chopping some veggies on it, since it end grain any other cutting board are cheap plastic. The sound when chopping is rather sharp, and the wood feels rather hard. Does...

Bought this second hand to practice single bevel sharpening before buying a proper yanagiba. Can anybody help me interpret the kanji? The seller had no idea.

I have three stones, all Shapton Glass: 220, 1000 and 6000. I use the 220 to flatten the 1000, and the 1000 to flatten the 6000. It seems to work well to achieve flat stones, but my concern is that it will shorten the life of the stones. Is my concern justified? If so, is it the "flatteting...

So I'm looking to buy my first chinese cleaver. I want somthing flat that excels at chopping and push cutting, with a thin tip that handles onions well. I've been looking a CCK 1303, Misono No. 6 Sugimoto CM-4030. I know Suien VC is a popular choice, but the profile looks very rounded to me...

Selling a Kamon 250 production gyuto. Great knife with fantastic food release (see video https://imgur.com/a4iQmim), a sturdy spine and a crazy thin tip that ghosts through anything. I was skeptical about the handle at first, being used to seeing his regular ones, but it's actually really...

I have a NAS Takeda bunka with a profile that I find a little to rounded for my taste. I'd like to be able to chop garlic, for example, but given the constant curve of the edge it leaves the edges of the garlic intact. I'm thinking about putting it to my coarsest stone (Shapton Glass 220) and...

Description Tall 220 gyuto with his "kitchen tractor" grind (workhorse). Fantastic F&F and the handle is the best I've ever held. Selling because I realized I should buy a cleaver since I basically only chop and thus need a huge flat spot. Using Raquin's own pictures as I've only used it once...

If I were to thin a damascus knife, what would happen to the pattern? Does it look the same as the rest of the knife in that area that's been thinned, or does the pattern disappear and need to be re-etched to return?

Generally on this forum, and in the community in particular, it seems to me that western makers inspired by japanese knives seem to fetch a lot higher prices per knife than most of the established japanese smiths charge (excepting the shig/kato craze). Why is that? Do knives by makers such as...

So this week I've managed to stab myself in both thumbs with the heel of my aogami #2 150 petty. I could stop being clumsy, but I'd prefer to round off the heel of the knife. Pretty sure I'm not the first to do this, so hit me with your best advice! Should I just take my coarsest stone (Shapton...

I have this monosteel carbon which has developed spots of what I think may be rust. They've popped up here and there lately, even though I try to dry it carefully after use. What do you think?

So I'm considering getting a shorter yanagiba (210) to use for slicing boneless chicken, pork and fish. I know that it is ideal for slicing fish, but wouldn't it be equally useful for, say, slicing a chicken breast, since the texture of the two are pretty similar? I realize I could of course...

People often talk about certain knives having great, sometimes convex, grinds. I get that the grind affects performance. Howevever, as you sharpen a knife you sometimes need to thind it to avoid it becoming thicker behind the edge. Is'nt the grind lost as soon as you thing it? If that is true...

Does anybody recognize the knife pictured below? Brand/maker? I have the opportunity to buy it for 30 USD, but would like to know what it is before I decide. I know it is 350 mm, looks a bit like a yanagiba to me.

When I was in Japan 2014 I bought a 150 aogami #2 petty with a wooden handle. After years of use it looks like some kind of shiny see through lacquer has started to peel off in places on the handle. See photos below, where the shiny lacquer can bee sen in spots but has mostly worn off...

My rather extensive hunt for a new knife to handle raw boneless protein such as chicken breasts is nearing its end, in large part thanks to the members of this forum. I have narrowed my search down to two knives: the Munetoshi slicer or the Gesshin Kagekiyo petty. Both 210mm, both in shirogami...

LOCATION Sweden KNIFE TYPE Long petty, sujihiki or slicer. I want a low profile to minimize drag, somehwere aroud 35mm at the handle Right handed. Prefer japanese handle, but not a deal breaker. Length: 210mm, give or take. Prefer carbon, especially white steel. Max...

I'm looking to buy a knife to use for preparing chicken breasts, boneless fish fillets, tofu and the like. I've been eyeing 210 gyutos, thinking that my 240 Kurosaki gyuto might be a little clumpsy for these kinds of tasks. In a thread someone mentioned the difference between 210s and 240 aren't...

So I own a 170 Takeda bunka, which frankly looks a lot like a nakiri with a tip and with a slightly rounded profile: https://goo.gl/images/948nF8 Lately I’ve been thinking about getting a nakiri, but I only want knives that I will actually use. Hence my question: does my Takeda bunka render a...