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Japanese Knives - by Tokushu Knife
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    First Knife (I bet you guys are tired of this question)

    Disclosure: I know nothing about that line of knives. From reading the description I am a bit concerned at the "no name steel" if I drop 250 on a knife I want to know more about the steel used-- what exactly is it? (Other than "fine grained") How is it made, what is the grind etc. From reading...
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    Advice for knife purchase

    J-- good advice, the Hiromoto has the same steel as my Takeda at 1/2 the price. But a heavier thicker blade. Still looks like a great deal for Hitatchi blue super steel. I may consider it for my more heavy duty tasks
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    Advice for knife purchase

    After 25 years of German knives I have finally discovered Japanese blades. The thinner bevel make the edge much sharper and better for most tasks. Unfortunately Japanese knives are mostly available on line so you have to trust on line reviews ( Williams Sonoma carries Shun and you can get an...
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    First Knife (I bet you guys are tired of this question)

    As far as sharpening I got a King 1000/6000 combo for about $60.00 that has served me well as an entry level set. Watch online videos and practice on your crappy work knives 1st but remember they have a different bevel angle than any Japanese blade. Take your time and sharpening is not that hard...
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    First Knife (I bet you guys are tired of this question)

    Sakai Takayuki makes a 240 Damascus with VG 10 steel that has a beautiful western style wood handle. The profile is not as tall as I like and I personally went for a Takeda stainless clad high carbon that I LOVE LOVE LOVE! But is $370.00 I have the Sakai Takayuki small petty (paring knife) that...
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