Search results

Came across this yesterday and am really into it. Looks incredible. Was initially thinking I’d want a smaller knife than my 150mm but I think I may want this as one between my 150mm and 210mm gyuto. It just looks so good to me. Seems to be taller than my 150mm petty which I like. I’m finding my...

Hi All, Looking for another petty (have a 150mm that I use a lot) in the 100-120mm range. This one seems to hit all the marks and the price isn’t bad. Spyderco Itamae Petty Premium Kitchen Knife with 4.59" SUS410 Super Blue Stainless Steel Blade and Burl G-10 Handle - PlainEdge - K15GPBNBK...

Looking for a smaller sujihiki to go with my 300mm. I like a wide shinogi (or is it bevel?) like my Kagekiyo. Carbon steel or stainless steel is fine. Kinda like a good blue streak, but after slicing I tend to go eat, so maybe SS is the way to go. Looking to spend less than $300. Wa handle...

I’ve had a Shun classic 3.5” paring knife the past 5 years and while there isn’t really anything wrong with it, I’m wondering if there is another option out there. I like the size and shape, but don’t find the steel easy to sharpen and it doesn’t spark joy for me like my other knives do, but...

So this happens after using Simichrome polish or Flitz. I want to remove patina or rust so I use either of those compounds with a cotton oval to remove it and polish my knives. In parts on the knife I get some cloudiness. I’m assuming it is very fine abrasions? Apart from doing a sequence of...

Has anyone here returned a knife to JNS through USPS? Maksim said it will be fine, but Denmark does not allow knives to enter the country that are longer than 4 inches. I returned a sujihiki. He said as long as his company name and Cv nunber or some special number was there, it would be fine...

This is my first sujihiki so the blade profile is new to me. I noticed this today on my 300mm sujihiki. It is a gradual curve from the tip to the heel and then there is a flat spot that kinda stops the roll of the knife on the boars before then proceeding to the heel. Is this an overgrind...

Best way to fix this? 500 stone? 140 Atoma? It’s a TF 150mm Nashiji Petty. I don’t want to talk about it.

I own a Beston 500, Bester 1200, and a Suhiro Rika 5000. Looking to add Jon’s Gesshin 8k to that lineup. Any reason why this wouldn’t be a good idea? Thanks! https://www.japaneseknifeimports.com/products/gesshin-8000-grit-stone

I’m talking about synthetic stones here because that is what I own. Obviously mold is bad and I’m not arguing that it isn’t something that should be avoided with sharpening stones. I’m curious what negative affects a few spots of mold on the stone would have on the knife when sharpening it. Or...

LOCATION What country are you in? USA 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)? Sujihiki (would consider a Yanagiba if it works for what I need) Are you right or left handed? Right Are...

Hello, I just got the Atoma 140 flattening stone. Didn’t think of it until now, but I’d be using it on a 500 Besser, 1200 Besser, and a 5000 Rika. Is it too aggressive for the 5000 Rika? I didn’t know if this was a thing so I wanted to check before I used it. Thank you!

Hi All, LOCATION USA 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)? Sujihiki Are you right or left handed? Right Are you interested in a Western handle (e.g., classic Wusthof...

Hello So I got a new gesshin kagekiyo w#2 for xmas and it is great and beautiful. It is sharp but after a few weeks of use and touching it up on a 5k stone I notice it behaves a little differently than I’m used to and was looking for some help/insights. Simplest way I can describe it is...

Not the best photos and tough to get a good picture but I noticed that the choil on my 150mm petty isn't quite even. One side seems to "roll" into the other side some. Tough to explain. Hope the pictures help. Anyway, big deal? Ways to fix it? Knife cuts amazingly but I don't want any...

What is a common use for a Deba in a home kitchen? Even necessary? They intrigue me, but not sure the point. Thanks!

Home cook here. This past weekend I finally got over the fear of using my stones and broke them out. I sharpened my Henckels, Shun Paring, TF Petty, and Konosuke HD2. Wow. No idea what I was afraid of. Super easy, and jesus are they sharp. My 5" Henckel Santoku went from dull to being able...

So I recently moved in a house and have the cutting board situated below a window. That means that natural sunlight is hitting my board on a daily basis. It isn't anything insane, but in my previous apartment it wasn't anywhere near daily sunlight hitting it. I bring that up because I'm...

This is completely aesthetic so not a huge deal if this isn't possible, but a few years ago I think I used the wrong side of the sponge when cleaning my Konosuke HD2 and got these abrasions. https://imgur.com/a/ns5wT Is there a way to get rid of these? A polish or something? Or is it...

Hello Everyone! LOCATION What country are you in? USA 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)? Gyuto Are you right or left handed? Right Are you interested in a Western...