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I think I will get the Takamura petty and wait and see if I feel I need a parer. I might be better off getting a boning knife instead... Do you know where I would be able to buy a saya for my hattori gyuto and for the takamura petty? Somewhere europe-based would obviously be ideal. Thanks...

Thank you for the super detailed reply. I like the look of the Takamura petty and have seen it recommended a lot elsewhere. The breadknife seems like a pretty straightforward decision in favour of themac; not crazily expensive and people seem happy with it. I may decide to splurge a bit more...

How does one sharpen such a knife?

I'm not looking for anything better than what I have, just something similar to complement it :) I could potentially get a Hattori FH petty/parer/suji, right? That was my first thought, but I like the idea of having a range of aesthetically different knives. If I get over this, do you think th...

Why would you reocmmend these specific knives? Also, would lengths would you recommend for the parer and petty?

What do you mean I am setting the bar quite high? With regards to my gyuto? Do you have any recommendations for a solid stainless rather than carbon clad? What would the advantage of carbon clad be? I also don't understand your comment re the parer vs peeler; why do you think something like...

Hi, As per the title, 2 years ago I posted on this forum and asked for suggestions regarding my first japanese knife. I ended up buying a Hattori forums FH 210mm gyuto and have loved it. I have since got a some stones and have become comfortable with sharpening and am now ready to expand. I...

I'm so confused :( How on earth am I supposed to choose (as someone with no experience) between say this knife and the Itinomonn? Or does it not really matter and they're both great? EDIT: Thanks for the replies and advice, this forum is great!

Hopefully in response to the photo and not the knife suggestion? :)

That's not quite what I want, I'd like to learn about these knives, not just throw money at them.

Thank you for the response. I am straying towards 210mm as it is more similar to what I have used in the past. I also think that I would prefer SS and I can always move on to carbon when I am more experienced. Would there be a western-handled knife equivalent to that stainless itnomonn, or does...

Thank you very much for the responses. The $500 number was just what I would be willing to spend, not necessarily what I'm looking to spend :). I completely take on board that such a knife would be wasted on me, and I can progress up. With regards to wa vs western style, I've only ever...

Sorry for the horrific formatting, I seem to be unable to edit this post past the first 15 minutes :( The obvious question I skipped out is: how do I get into j-knives in general? I've been going through all of the forum posts (starting on page 141!) and trying to find things that may be...

Hi, I Filled out the questionnaire, hope to get some help. All of this is completely new to me. All I know is I love cooking and am interested in knife care/sharpening etc. LOCATION England (London) KNIFE TYPE What type of knife are you interested in (e.g., chef’s knife, slicer, boning...