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I have a small chip on the bevel of my Toyama Noborikoi gyuto. Thing is, its still sharp enough for my needs and i'm hesitant to remove it at this point. Will there be any issues to leaving it alone till my next sharpening session? Like stress points or whatever. Doesn't seem to...

LOCATION Singapore KNIFE TYPE Right handed Gyuto 210 to 240 Do you require a stainless knife? No What is your absolute maximum budget for your knife? ~350 KNIFE USE Home use, general prep work, from cutting vegetables to slicing protein. What knife, if any, are you...

I have a Blue #1 yanagiba that i would like to do shinier polish on. I have the following at my disposal: synthetic whetstones 400, 1000, 3000, 5000 and 10,000 grits. How should i go about polishing my knife? Can it be done with what i have (not quite ready for jnat finger stones yet)...

I've noticed that teppanyaki chefs cut their meat directly on the metal grill surface. Won't that f up their edge? Their knives still seem super sharp too! What about cutting ice cubes in bars? Will typical japanese paring be able to handle cutting that? Am i the only one who thinks a...

What advantages (if any) does a deba have over a western thin blade fileting knife? The two knives just seem to be polar opposites of each other, with one being thin and flexible, and the other thick and sturdy. Could the size of fishes broken down be a factor in choosing either, or just...

Hi all, i'm fairly new to knives and sharpening, though not a novice and i have a number of questions. Should i be thinning every time i sharpen a knife? Does the same apply to both stainless and carbon? To all types of knives? How many passes should i be passing it when thinning? Do i...

I need input from more experienced members of this forum (everyone but me, basically)! Whats the belly like on a cleaver such as a Suien or a CCK cleaver? Recently i've gotten into handmade noodles (soba, udon, pasta etc) and my gyuto and yanagiba are not giving me the results i want. The...

Guys help me choose between 2 usubas! The Masamoto Honkasumi White#2 Kamagata usuba or the Gesshin Uraku Usuba that JKI carries. LOCATION Singapore KNIFE TYPE Usuba Are you right or left handed? Right Are you interested in a Western handle (e.g., classic Wusthof handle) or...

So i'm looking at getting a new usuba (just because). And ive narrowed down to probably the Masamoto white #2. There are, however, two options, one being the Kasumi option, and the other being Honkasumi. What's the difference between the two, besides the 150$ premium? Also, any...

Is it possible to over sharpen a knife? I'm asking because i'm eager to learn how to sharpen knives with stones. But the problem is i don't use my knives often enough! I probably use it once every couple of months. So, i can just sharpen it anyway? Though i doubt i can gauge how...

What's the difference between these 2? Are all honyakis monosteel, or are all monosteels honyaki? What characteristics do these give?

Just a fun poll to see what you guys prefer for your knives. Feel free to explain why. Here's mine: Gyoto: W2. Being easier to sharpen is important for a knife which i reach for all the times and i don't have to be careful while using it. Deba: W2. The brittleness of blue won't not...

I have a friend who will be travelling to Japan around Feb, and i've asked her to help me get a knife. I've decided to ask them to help me get a Masamoto Yanagiba and have it opened up for me. Since they're not familiar with knives, i plan to write what i want, along with instructions (in...

Dear experts, (everyone but me) When it comes to non custom knives, Masamoto KS Gyutos seem to be held in very high regard. Partly for their steel, and also for their profile and other factors i'm not able to appreciate now. Do the characteristics of the KS series apply to other knives...

LOCATION What country are you in? Singapore. 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)? Yanagiba Are you right or left handed? Right Are you interested in a Western handle...