Recent content by MatisManu

This one right?! I’ve been looking at it and love it! But I have a big clever....would it be be pointless? Could u tell me some about it first hand?

l looking for a 160-180mm nakiri. I love the look of Tanaka’s Blue #2 Nashiji. However, I’d love something that’s stainless steel clad. Price up to $275. Any suggestions?

What kind of magnetic? What is too weak/strong? Best kind of wood to use? Etc?

Can anyone help me in my search for the best magnetic knife bar? I keep reading so many mixed reviews and need some guidance as to which brand and proper storage.

The cladding of mine is stainless not iron. This is the website. He has tons of customs and dos beautiful work. http://finejapanesekitchenknives.com/

There’s really no Japanese kind of kitchen blade and that’s tough enough to go through a small bone?

I finally got a “Gyuto”. It’s a 180mm Tsukasa Hinoura Shiro 2 clad tsuchime with a kurouchi finish. So I guess it really could be an extra large petty too. It’s a beautiful blade with a custom handle made out of 5400 year old Black Bog Oak and Curly Big Leaf Maple. Good balance, maybe a little...

Thank you BTbyrd! That helps!

I’ve looked into these knives. I have a crappy set of j-knives wanting to upgrade. Eventually build an entire set with multiple blacksmiths but wanting to have some input. Anryu-210 Aogami 2 stainless clad hammered gyuto Yoshi-170 Shirogami 1 stainless clad nashiji Bunka Yoshi-240 Shiro 1...

Sorry that it’s taking so long to write back. I really appreciate all of your suggestions. I have been trying to look everything up. I think I’m leaning more towards the gengetsu or Wakui? Now these I’m sure are passed my level of technique but if I were to get a a small petty or something...

LOCATION What country are you in? USA KNIFE TYPE What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? Gyuto Are you right or left handed? Right Are you interested in a Western handle (e.g...