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So right now I've got a carbon mazaki gyuto and petty pair that I enjoy using along with a relatively semistainless santoku (takamura chromax) for when the girlfriend or guests are over, but I also need some suggestions for a smaller paring knife that would be shared use between myself and other...

Hey guys, finally decided to learn how to sharpen japanese knives by hand, so I'm looking for some input on building a new sharpening setup. I've got a budget of $150-200, and the pieces I think I need are (in order of priority): 1) a med grit (1-1.5k) sharpening stone 2) a high grit (3k-6k)...

Today I trolled the local flea market and managed to buy two 10" chef knives by Case. Both of these are marked "CASE XX CHROMIUM" and "200-10", which makes me think they're the same model from different periods of production. Top one looks unused and has "CA 200-10" instead of plain...

I've recently moved into a new apartment and was looking to buy a cheap cleaver to try out, mostly because of the posts by Andy777 and because my parents used a small cleaver almost exclusively. The CCK's are almost universally recommended, but apparently there was a price hike in the past and...

Hi everyone! I just started getting into Japanese knives and recently bought a unknown petty (mislabeled as a chinese knife due to the kanji) off ebay. I tried doing some research but using a kanji dictionary and the useful threads in the Knife Knowledge section here didn't give me any...