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Happy new year! Posted this on my IG and wanted to share here too. I have been mesmerised by the master’s work from the beginning of my kitchen knife journey all those years ago and feel privileged to have been able to handle these blades. Link to IG post Original photo without filters:

This is the back of a wooden stone base I have just received. Any help with the kanji would be appreciated

If you follow my 'Japanese Knives Collection' account on Instagram, you will have no doubt noticed that I have been using the beautiful White1 steel 240mm Gyuto, made by Nakagawa-san (of Shiraki Hamono fame) and sharpened by Kawakita Hamono for Migoto Cutlery for a while now and I think I have...

I think we as a knife community have always known that the craftsmen and craftswomen making knives in Japan are not massively well paid and that of the final price a customer pays for a knife, only a small percentage of it makes its way to the actual craftspeople. However I do not think we...

I thought it was worth sharing this ‘happy new year’ post with everyone: Ashi Hamono Honyaki Collection Happy 2021 everyone. Edit: Here is the photo:

I know the old Tesshu honyaki blades that aframes had 5 years ago or so were sharpened by Kawakita-san (maybe some non-honyaki Tesshu blades were also sharpened by him, I cannot remember). I have seen a couple of examples of those old honyakis and I can see why Morihiro-san refers to his...

Post the discussion that ensued in the thread with the Kato family photo I had posted (Here), I thought it is best to do a visual profile comparison between a Santoku and a Sickle Shaped (Kamagata) Nakiri. I think eventhough the knives in the photos have different lengths, the shape difference...

Today marked my 1,000th post on Instagram under the Japanese Knives Collection account I created back in mid 2017. Truth be told, I looked at it as free online storage for my knife photos and I never imagined somewhere down the line it will end up with nearly 40,000 followers! Anyway for this...

So this is really a bit of a tease thread. I liked how the photos came out, so figured I’d share some blade pr0n here. If there is enough interest, I’ll do a comparison review type piece of these three.

I have come across a knife that was sold as an Ashi Honyaki on one of the usual places for knife and stone sales in Japan, which I believe is in fact not an Ashi. Let me start by saying that I have no horses in this race, the sale has absolutely nothing with me and I do not know who has bought...

Hello, Firstly congratulations to the ladies/gents that managed to get a K-tip gyuto. If you decide that you would like to part with it for any reason, please consider letting me know as I have been pressing F5 ever since we saw the photo on JNS’s Instagram. I understand that Maksim may not...

Hi, I am looking for a 270 Kato Gyuto. I know Workhorse versions of these are out there, there may be standard too. I do not mind either; Would just love to see and try one in real life. I’d love for this to be outright cash sales, however I do have a collection of blades worth looking at that...

Hello, I know that Maksim was very particular that they do not get flipped when selling the 240 KU Workhorse Gyutos. I can guarantee that it would be coming to a good home and will never get flipped. I will get Maksim’s personal blessing for the sale/trade of the 240mm KU WH, so should anyone...

I have now had a chance to test the cutting performance of the Jiro 240mm Western handle gyuto that I wrote about previously. A very good friend asked me whether I can liken the performance of the blade to knives he would be familiar with. I thought about this for quite a bit and I cannot come...

I thought I'd note down my initial impressions of Jiro-san's gyuto as I think it is the most exciting new blade to come out in quite some time. Please bear in mind that I have only had this knife for one day, so cutting review and further thoughts will be done in Part2. I think after that in...

I’ve not posted glamour shots previously but I was taking some shots for Instagram and they came out looking decent, so I thought I’d share here too

I thought it might be a good idea to shine some light on the new custom profile honyaki gyutos that Knives and Stones have made available from the collaboration with Sakai Takayuki. Please excuse the background... I candidly dubbed this knife ‘TheJames’ when it was being made, as I...

This is a long over due review of the AI Diamond Jr plate from Watanabe which was passed around thanks to @nutmeg I probably ended up having the plate in my possession the longest due to the Christmas holidays, so apologies... Anyway on with the review. To set the context of what I have...

Would love to try one of these bad boys and compare with the 210 Standard which I've been fortunate enough to try. Thanks for looking. Khash.

I'll be traveling to China in a few weeks and will spend a good few days in Shanghai. Is there any places for knives and stones I could check out? Any food I must try? Lastly any must see places or must do activities? Thanks