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Think the title says it all. I would prefer 180mm to 165mm and BNIB over used, but I am open to all offers 😁

There is a Honyaki i was looking to buy on facebook, but i don't recognize the Kanji, does any of you know the stamp? It's a knife from Sakai. Sharpened by Ajioka. Also i 650 USD too much?

I found a guy who is selling a 240 Miyabi 5000MCD 67 with the black handle brand-new for 200$ which I about half for where I'm from. Is it worth the money? I know the forum is pretty split on on the topic of Miyabi, but I still want to here your opinion. Is there a difference between this and...

So the handle on my knives have seen better days and I was wondering what I can do to make them like new again. I was thinking about sanding the with 400 grit an applying some beeswax. But I don't know if there is a better alternative also I don't know how the buffalo horn ferrule I look after that.

LOCATION What country are you in? Denmark 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 handle...

Hi my name is Justian from Denmark, just stopping by to say hi. Been lurking for some time now, but i decided to make a user on the forums. Mostly into woodworking and tools, but one of my friends opened up my world jnats and japanese knives. I hope i can contribute to forum in a nice and...