Search results

Hey I know that this is a knife forum, but I am guessing that since many of us are into Japanese knives, there should be a few also interested in Japanese tea making. I would like to buy a cast iron kettle to boil water, and I find the traditional "tetsubin" to be very esthetically pleasing...

Hello everyone, I often see "burnt chestnut" handles on Japanese knives (I also just ordered one). I browsed the web a bit, and knife handles seem the only object where this wood is mentioned; chestnut wood used by woodworkers is paler and, well, not burnt. So is it, like the name...

Hello everyone, I have an Asai guyto with an ebony handle. It looks like there is no finish at all on the handle. I quite like pure tung oil, and I have the bad habit of putting it on pretty much every wooden thing that end up in my possession. I do not have much experience with ebony...

Hi there! I am considering getting my first Japanese kitchen knife and I am looking for suggestions. Since my friends and family might use that knife and mess it up, and do not want to pay too much just now. I am particularly attracted to rustic-looking knifes (I always purchase carbon steel...