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Dear Knife nuts, Do you ever get mildly disappointed by a kitchen knife? In my case, it starts out as something minor...then, gets me nuts enough to fix it, or change knives. Let's see: Heiji 270 mm gyuto. Great knife. Huge. Scared off most of my family. Larger than my board could handle...

Hey everyone, I want to make an end grain cutting board. I'll be using a pretty special piece of walnut, part of a log that I salvaged when I first became a dentist. The log was quartered and air dried for 10 years. I've saved it for a special project, and now have....plenty of time. Do you...

Hey everyone, I haven't been here for super long. With this coronovirus shutdown, I've found myself with unusually much time...more than I'm used to. I've been trying to finish/come up with projects to keep busy. Thinking of making an end grain cutting board from some quartered walnut that I...

Dear Kitchen Knife Forum, It's been super long since I was last on this forum. With this coronovirus thing, I was able to finish up some projects--including a wedding present for my friend's daughter. One of the knives had been my Tojiro ITK knife. The blade was great, but the handle sucked...

Hey guys, I was raised to cook in the traditional Chinese manner where pretty much everything is done with one Chinese cleaver. To me, a separate deba, gyuto, petty, chef, boning, etc knife didn't make much sense until I started learning Japanese cooking under a chef friend...pretty much...

I want to sell my Heiji semi stainless cleaver since I don't use it. The cleaver cuts like a Heiji--which means it easily sinks 4 mm into an end-grain cutting board with just gravity. It has a cedar saya that I asked Heiji to source for me--apparently made by a local artisan. The grind...

Dear fellow Kitchen Knife nuts, I had a rule where I get rid of a knife before getting another. Last week, I sold my Heiji 255 mm semistainless gyuto (a beast). I'm holding onto my Heiji 220 mm Chukobocho (a really big beast). My question-- what do you guys like as a capable "small" chef...

I'm selling my Heiji Semistainless Gyuto because it's too long for me. I'd like to either sell it for $250 shipped CONUS, or trade for a Heiji SS santoku (if perfect, straight trade; if chipped, trade + $50). About my knife: I bought it about two years ago, and first fell in love with the...

Sorry for the delays guys. I got the knife two and a half weeks ago, and put it through it's paces. Last October, I ordered this as a birthday present. I asked Heiji to make it extra thin ground, and patterned off a Sugimoto #6. Chanop was one person that heavily influenced me. It came in...

I just got my Heiji Chinese cleaver in the mail earlier in the week. While I love the blade, the handle is driving me nuts. Does anyone have a fish style handle tutorial? Our king of cleavers (Andy777) seems to very highly regard these.

I hope that this is the right place for it, but I really need to rant. Last night, I went home from an abusive day at work. I reached for my favorite (and sharpest gyuto), only to find that my sister had: 1. Wedged a 255 mm gyuto into an undersized drawer 2. jamming the drawer shut 3...

I was raised in a Chinese household where everything is done with a cleaver and a paring knife. For the past 2 years, I've been trying to use a number of gyutos/chef knives over the past year, but I could never quite get used to it. I started with a Lee Valley peasant chef knife for a year...

Dear Knife lovers, When I pull out my 240 mm Heiji: About 80% of the guys think it's cool. The girls get really scared, and call it my "bear killer." Ditto for my vegetable cleaver. Do you guys have any recommendations for buying or making a "girly knife" that doesn't suck? I don't...

A new patient told me about a blade forging class in Alameda (Pilgrim Soul Forge). I'm seriously thinking of taking the class (after I pay off some more loans). While I've read a lot of stuff on this forum (special thanks to Devin Thomas regarding S-grinds), I still feel lacking. Short of...

Hi Knife forum guys. There's a sale at Japan Woodworker today for Saya Nomi. I just bought a 3/8" and 5/8". Normally, I'm too cheap to get them--but at $70 off my order--heck! btw, the 1" size is on closeout. Marko, would you recommend getting one? I favor Chinese cleavers, and I...

Hi guys! I'm still re-handling my friend's deba, but I think that I've caught the bug. It's a lot of fun (but I really wish I had a sander). I will be dressing up a Santoku or Kataba as a very belated wedding present for my cousin. She and her husband are good people, but were hit very...

Dear Kitchen Knife Forum, My guitar building teacher and friend Randall Angella had a heart attack and some other issues. I'd like to get/make him a kitchen knife to get his mind off of things, and cheer him up. Can you guys give me a recommendation? KNIFE TYPE Currently asking him...

From a message from Marko, rehandling seems like a great place to start. I'd like to use these practice knives as really great presents. Know any great "crappy" knives to work on? The KKF archives suggest Forgecrafts, Tanaka, and old Sabatiers/Herders/Wustoff/Henkels. I just have some...

Hi fellow knife nuts! I'm thinking about making some kitchen knives...so that I can give them as gifts. I know too many people who have crappy knives, and don't know better (mostly ladies). After getting my first and second truly great knives (Heiji 240 wa-gyuto, Calton cutlery paring...