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For sale: Robin Dalman 220 mm gyuto. Completely unused (except for slicing a few slices of meat, some vegetables and potatoes ). It is in the same state as I got it. Great high-end knife that looks great and cuts like a dream. Also has a very good fit and finish. Made of AEB-L, my favorite...

Hi Fatboyslim, You just bought a knife from me. Thanks. I cannot send you any PM's anymore because your storage space is full. Just to be sure, you chose for the option with no insurance. I'll send you the package tomorrow. Best regards, Mark

Goko Damascus 210 mm gyuto. Completely unused (except for a few tests). Will be delivered in original box. Great high-end knife that looks good and cuts like a dream. Also has a very good fit and finish. It was rehandled and etched by Tim Johnson and now has a very beautiful handle (made of...

Masakage Kosihi 210 mm gyuto. Completely unused (except for a little testing). Will be delivered in the original box. Great high-end knife that looks good and cuts like a dream. Its Aogami Supersteel can take a very sharp edge and stays sharp for a long time as well. Also has a very good fit...

Ashi Hamono 240 mm sujihiki. Completely unused (except for slicing a few slices of fish). Will be delivered in original box. Great high-end knife that looks great and cuts like a dream. Also has a very good fit and finish. It was rehandled by Greg Gola who made a very nice handle of Amboyna...

Terayasu Fujiwara Maboroshi 210 mm gyuto. Completely unused except for some small tests. This is a very nice rustic looking knife that is robust (some would call it a workhorse) and that cuts very well. The knife has been rehandled by Mickey Riggen and now has a very nice handle...

Takeda Classic 270 mm yanagiba. Completely unused (except for slicing a few slices of meat and fish). Great high-end knife that looks good and cuts like a dream. Also has a very good fit and finish. It is a somewhat thicker knife with wide bevels and little flex that excels in cutting cooked...

Carter High Grade 4.45 sun (14 mm) Funayuki. Made by Carter himself and not one of his apprentices. Completely unused (except on a few tomatoes). Great high-end knife that looks good and cuts like a dream. Also has a very good fit and finish. Specifications: See for an...

It's a bit off-topic, since it doesn't concern kitchen knives. But we nowadays have a number of "super steels", whatever that exactly may be. What do you think is the most wear-resistant knife that is also resilient enough? I am waiting for a Para 3 Maxamet, but I don’t know whether that would...

I have written a review on my blog of a top gyuto by Johan van Zanten: https://japaneseknifereviews.wordpress.com/2017/07/24/johan-van-zanten-damascus-knife/ It is one of the most beautiful knives I have ever seen and it is the best kitchen cutter I have ever encountered. It is the first...

Until now i used a combination of bees wax and mineral oil to oil my cuttng boards (proportion: 1 part of bees wax and 4 parts of mineral oil). However, when looking better into this I wondered what the difference in effect is compared to vaseline. Vaseline is simply a mineral oil, just a bit...

For sale: 8 cm paring knife by Robin Dalman. Made of stabilized birch wood and a 13C26 lemmet. Feels great in the hand. The knife is very thin, particularly behind the edge, which makes peeling and cutting a breeze. For more photos and a review, see...

I bought this knife directly from Marko Tsourkan. It came without a box, but I will pack it well. The knife is made of AEB-L, Snakewood, and Blackwood. It's thin behind the edge, has a convex grind and clean plunge lines. I paid $150 to Marko and even though I never used it, I'm asking...

I am thinking about getting an R2/SG2 knives. What I've heard is that these knives have very good edge retention. However, I have also heard that it is not always easy to get them very sharp (like AEB-L, for example). It appears pieces easily break from the edge when sharpening. Can anybody...

Introduction As you may have read in some of my other posts, I have had a hard time in finding a proper peeling knife. A proper peeling knife to me is one that can be used fully in-hand and has no sharp protrusions with which you can hurt yourself. My first attempt was a Shun Classic...

Johan van Zanten is, as far as I know, the only professional kitchen knife maker in the Netherlands and one of the few self-employed ones in Europe. He is not very active on social media, which is where I get most of my information from about kitchen knives, so it took a while before we got to...

Hi all, I was wondering which of these strops you guys prefer for fine stropping compounds (let's say 0.5 mu and smaller) if you use the Wicked Edge And why. But I think the question is just as relevant if you don't use the Wicked Edge. Both nanocloth and kangaroo leather are very fine...

Japanese peeling knives are almost impossible to get. Fortunately Marko Tsourkan makes such knives and I was able to get one. This is it. Looks and finish To me the knife looks pretty good. The handle is made of snakewood, my favorite wood, and it even has a nice regular pattern...

I am looking for a bunka that's smaller than (or equal to) 165 mm. What's you favourite one? Preferably stainless, but willing to consider carbon.

Today I got a knife from a custom knife maker to test. He had had both compliments and criticism for the amount of flexibility in his knives. And indeed: it is already a laser knife and then it has a good amount of distal taper. Of course every knife has some amount of flexibility. But the...