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Lol.....:LOL:

Interesting. I wouldn’t expect honyaki but from things I’ve read elsewhere, it appeared they had a decent selection of handmade stuff, albeit a bit rustic. If it is mostly commercial mass produced stuff then I won’t be as interested.

Thanks again. I'm going to visit Yamashita (since I'll be in the area anyway), Tower and then Shigeharu. Wish it was the other way around (seems impossible to tell what you're going to get with Shigeharu until you get there), but c'est la vie. Cheers!

I mean, I think I’m going to treat that as a unfounded rumour until shown otherwise. If anyone wants to point me in the right direction I’ll be happy to buy a few extra for them, but it sounds like speculation to me.

This is great. Thank you. I’m also debating whether to simply go to a store. I’d hate to go to Echizen or Sanjo and not be able to find much I’m interested in—they are pretty out of the way. Still debating!

Many thanks. I had forgotten to mention the Sakai cutlery museum. It is less out of the way. From my research, it seems more of a "museum plus nice shop with decent prices" setup, is that correct? I don't mind the idea of a Sakai yanagiba at better-than-Canada pricing, particularly if they have...

Agreed, with the caveat that the cheaper non-finished version is likely under your budget. If you’re someone who doesn’t care about having the edges rounded/eased, or doesn’t mind putting in a little extra work yourself, then the basic Ginsan Tanaka gyuto from Knives and Stones is fantastic...

Honestly, something like a Tanaka Ginsan 240 gyuto from Knives and Stones is at the bottom of your budget (especially the KNS version which has some fit and finish upgrades) and ticks almost all your boxes. Length wise it is 240mm but I honest wouldn’t worry about that. Everyone will tell you...

So far, I have T Fujiwara, and also the rumour that somewhere in a city of 9 million people a knife may be on sale for $600. ;) Fujiwara I like and will probably visit his shop, although if I’m being honest I was a little unimpressed at the only TF gyuto that I’ve handled (at least for the...

Ahhh, OK--got it.

Which Kato do you mean? I think Kato knives are made in the Takefu knife village, so I would have assumed it's better to get them there than from Tokyo? But you seem to be suggesting that $600 is a good deal, whereas I'm not sure I've ever seen one priced that high. Are there multiple brands?

Visiting Japan for pleasure for a couple weeks in mid-April (before Golden Week). Flying in to Osaka, visiting Osaka/Kobe/Kyoto area, maybe Hiroshima if time permits, then Nagano prefecture for some mountain time, and finally Tokyo for a couple days before flying out from there. I want to buy...

Ok, got it. Yeah makes sense......but I was cutting up a few big veges for a beef broth: crosswised the garlic heads and split the big onions and carrots. I did remember noticing a bit of resistance at one of the carrot roots but didn’t think it was unusual. We’re talking pretty basic...

What does that mean? First chipping?

Here’s my warped blade... https://drive.google.com/open?id=1equ-eEiiSi8Ad1usWr-P8nESJekXmKR5 https://drive.google.com/open?id=1sEnuM0FbYmvGpnpJ2TjPmah5I4ZqvJZa

Are there any concerns about sharpening the edge with this sort of warping? Would it further thin out the blade material in the area where it’s warped?

Interesting. Exact same issue just happened to me on my newer 240mm B2 Nashiji. No aggressive chopping here, though - I was push-cutting some veges - crosswising a couple heads of garlic, and slicing through the roots of a couple big onions and carrots.

Yeah, some of the sharpening tutorials have been helpful over the years! I have a damascus layered 150mm petty and a wa handled slicer/suji (I can’t quite remember but suspect it’s probably their Grand Chef series). Nothing fancy but they have served me very well for probably close to a decade...

Hello, longtime lurker for knife advice - figured I’d sign up. Have a decent little home chef collection of Sakai Takayuki, Tanaka, Miyabi, Takamura, CCK, Wustoff and Global knives. 1000/5000 Naniwa stones and a idahone rod, but branching out a bit with the sharpening is definitely one of my...

I got a black Epicurean magnet wall rack a few years back for a reasonable price. Looks like this one from Crate & Barrel. Obviously the Epicurean cutting boards are probably too hard for long term knife use, but I don’t see any concerns with the wall rack. I assume the magnets are round...