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I'm making a 150mm size range petty knife and I'm looking for a handle. Preferably ho wood and horn ferrule, octagonal. Maybe an old yanagiba handle that came off clean? Open to offers, handles are really hard to find these days!

The Atoma comes with a steel lapping plate and then the diamond plate is a thin one, attached with some double sided tape? Does it come single sided? Can I buy a replacement lapping plate and then create a double sided lapping plate? Like a coarse/fine etc. Thanks!

Looking for a little help with kanji. So I made a blue steel gyuto and I think to make it complete I'd like to inscribe at least something on the blade. Can anyone suggest what to inscribe and in what letters? I'm guessing I'll use some web-based calligraphy to find a font but what kanji to...

Hi all! I hope someone can help me out who has more experience with knife making. I've seen many types of Kurouchi finishes: it seems as though every smith has their own secret recipe and method for making a Kurouchi finish. Has any of you tried their own? Is there a clay I could try? I'm...

Does anyone have buffalo wa-handles to sell? The common magnolia and buffalo ones. Bought some knives with plastic ferrules, can't stand them!

Hi KKF! I've got a Tanaka VG10 Santoku and a Tanaka VG10 Petty 150mm. Both, sadly, came with plastic ferrule handles. Does anyone have buffalo horn ones to offer? The knives are fairly thin, which means probably a yanagiba handle would have a hole too thick but I'm open to offers. Thanks!

I've been looking for a Tanaka VG10 Petty for my Wife. Thanks!

Does anyone have an extra Kichiji deba? I'm just a fan of sets, I already have a Kichiji yanagiba. Right handed.

So I had been wanting to try a mioroshi deba for a long time. Mainly for trout, salmon and pike - I was hoping I could do the filleting and cutting all with one knife. Went ahead and finally bought a Tojiro mioroshi deba 210mm in shirogami. It was not a expensive knife so I wasn't expecting a...

Currently my go-to setup is a 1k, 5k and 12k Shapton Professional. However I'd like to get a similar set of Naniwas (they have a different feel). I've already got the Naniwa green 10k Super Stone which I also enjoy as a fine finisher. What Naniwa grits would be a good set for regular gyuto/petty...

Decided to rewrite my post about gluing stones to glass. The old one was a year ago here: http://www.kitchenknifeforums.com/showthread.php/26849-My-new-Shapton-Pro-Glass-Stones The idea is to make a stone thicker, heavier, more stable and less prone to warping. You could use the stone up to...

I've been looking for a mioroshi. Haven't held one in my hands, haven't seen one in real life. From the webs I gather some people only use a mioroshi deba for cooking fish at home: for example fillet the fish, remove the skin, cut into bits etc with one knife. My regular setup right now is a...

Does anyone have one to offer? Not widely available these. Thanks!

Was sharpening my deba this evening and I thought I'd like to ask around what are popular finisher grits for a deba and a yanagiba? Would you rather go "all the way" up into a mirror polish and a smooth razor edge or leave it at a nice bity ~5k? Hard to tell what the grit is for a natural stone...

Just wanted to share my joy of gluing a Shapton pro stone to a piece of satin glass. I've heard reports of people having warping issues with Shapton Pro stones, also the risk of breaking when worn thin etc. So on my way home from work I stopped by a place that deals with glass and ordered 4...

I just got my Konosuke Fujiyama 240mm in blue after over a year. I had almost forgot I asked for one and then an e-mail came from Kosuke saying "We've got one for you now". So yesterday it finally arrived! No need to review the Fujiyamas I think, much has been said about them in the web but I...

Up for sale is a used very good condition Katsushige Anryu 165mm Blue steel #2 Santoku! It's got a custom handle at the moment with a buffalo horn cap and collar. The original rosewood handle is also available, if the buyer prefers it instead (I can switch them). As can be seen from the pics I...

Hi all knife fans! I posted a while ago I was looking for a cleaver. I found a cheap one on eBay that was I think made in Taiwan from made from VG10 steel, called Zhen knives. VG10 is clad between 440 steel layers. Took this project on like making a knife from a blank! This is what it...

I'm missing a cleaver. I'd like a very thin one for light chopping and slicing of veggies. Haven't yet tried one so the large ones are a bit intimidating. The budget is around 100USD or below, just so I won't blow some money on a knife I might even not like that much. I'd also rather not buy...

I've been trying to get the shinogi and edge of my yanagiba straight. I've spent about 2 hours on a 320 diamond plate and it's really frustrating now. The problem is I've got all the high and low spots out, all the blade road (kireha?) is touching the stone, but the edge is curving in and...