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Finally had a chance to stop by JKI yesterday and meet John. He was super helpful and answered all my questions, what incredible service. Definitely will be back!

Got this a few months ago and is absolutely beautiful knife. But just too long and I've never reached for it. Figured it deserves a better home. Steel is 52100, handle is stabilized spalted wood. Weight: 242gr., hight at the heel is 61mm. Spine thickness: choil/middle/tip: 3.2mm/2.1mm/0.1mm...

Bought this from the forums a few months back, ended up getting his 225mm so decided to sell this shorter blade. I cut an apple and the original owner cut a few cherry tomatoes. Asking for 380USD which is what I paid Weight 174g Length 200mm Height 50mm

Bought just over a month ago from https://www.kitchenknifeforums.com/threads/shigfusa-210-gyuto-kasumi.40606/ Used less than 10 times on some cooked meats and tofu, very light patina. It's a great knife, bought it just to try out a shigefusa and now want to save up for some new toys. Comes with...

Catch and release, originally bought it about a month ago from BST (https://www.kitchenknifeforums.com/threads/sold-gesshin-heiji-240mm-gyuto.40470/#post-598652) Nearly brand new semi-stainless Gesshin Heiji 240mm from JKI Cut an onion and prime rib roast. Just couldn't get used to the length...

LOCATION USA KNIFE TYPE Paring knife, somewhere around the ~120mm length Are you right or left handed? Right Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Either What length of knife (blade) are you interested in (in inches or millimeters)? ~120mm...

I've seen the HexClad ads on FB and always thought it was just some random marketing that way over promise things. Then today I saw they set up a demo station at Costco... Curious if anyone has tried their pans and have opinions on it. I'm sticking to my carbon steel pans so mostly just...

Hi I'm just getting into sharpening and have started with a naniwa combi 1000/3000 stone and a cheap 400/1000 no-name from Amazon. Right now all my knives are stainless steel Zwilling and other generic knives. Will soon get the Watanabe Nakiri. I know the sharpening rabbit hole can go pretty...

Hi everyone I'm just starting to research Japanese knives and stumbled onto this forum and the wealth of information here. Hoping to learn more in the near future! Thanks! -Ping from California