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Thanks for the all the good tips/sharing of knowledge!

Would be interested to hear people's experiences with the reactivity of iron clad white 2, specifically in Sakai Jikko knives. Not having had a non-stainless knife previously, not sure if these would be a challenge to manage when mostly used for fruit, veg and some proteins. Would also love...

My potential options are expanding! It's going to be a tough call. I think my most common use for this knife would be quicker weeknight meals - some veg, deboned proteins, and fruits. Basically a knife to grab when I'm not cooking larger quantities or if I need something quick and easy. As...

Wow, so many more suggestions coming out of the wood work than expected. The array of options quickly becomes confusing, especially being relatively new to japanese knifes with limited experience. The Akifusa/Kagero looks to be a nice option in stainless - taper from heel to tip and spine to...

Parrafin - thanks for the detailed reply. Really useful information. How do you like the blade profile, weight, balance etc? The HAP40 sounds like a beast of a steel, although I imagine that HRC68 requires extra care against chipping? Benuser - good suggestion. I hadn't thought about those as...

Hey all, I'm looking to add a petty to my collection - basically looking for something convenient to use for shorter cutting sessions when dealing with a some veggies, fruit and/or poultry mostly. There seem to be a variety of good options out there, but I would be very interested to hear if...

Does anyone here have experience with the 5.5" utility? There seems to only be a little past information on the forum about the knife. Any thoughts on how it would perform compared with something like the Gesshin Ginga? Seems to be a very similar or perhaps the same steel (the core steel)...

That looks like a great option at a good price. Does the Cerax 1000 compare well with the Bester 1200? There doesn't seem to be a lot of information out there about the Cerax 1000 compared with other Bester 1200.

Thanks for the tips. Looks as though the Bester 1200 plus cktg diamond plate is a good way to kick off a decent sharpening set. Then I can grab the Rika 5000 down the road as my sharpening improves.

I have a quick question regarding a good tool for flattening of stones. I'm just getting started with doing my own sharpening, and plan to purchase a Bester 1200 sharpening stone. From the reading I've been doing, I need to purchase something to flatten the stone before initial use, and then...

Looks as though the options from JKI are good at that the Gesshin line is well regarded and up there with the best at their price points. Do you feel the Gesshin Ginga petty would be worth the extra $20 step up above the Uraku or Gonbei? It seems that it's a thinner profile - although I'm not...

I did grab the Western handle on the gyuto, but I'm definitely open to trying out a wa handle for a petty knife (or future chef's knife). Does anyone have experience of the wa-petty knives in the Gesshin line? It looks as though the Gesshin stainless doesn't have a wa-petty?

Haha. You never believe someone who says "just one more"?

Thanks for the input everyone. I purchased the Misono 440 210mm Gyuto as I found it at a great price (less than the Suisin). I've had a chance to use it briefly - it's sharp, handles very nicely and deals with a variety of vegetables quickly and with ease. I particularly like the profile - a...

Thanks for the advice. There's a good price going on the Misono 440 at the moment, coming in less than the Suisin Western (and a couple of the AUS-8/-10 options from JKI), although without an initial sharpen. So I'm leaning towards the 440 at the moment, especially if it's relatively comparable...

Hey folks, I've been skimming the boards here for a while before diving in. I’ve been researching Japanese made Western style chef’s knives for the last few weeks and I’m a little lost narrowing down to my final choice, and thought a few expert pointers would help. Sorry to those who read across...