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I volunteered to repair a knife, but am wondering about it. Owner doesn’t know much about it other than he bought it in Japan. Anybody recognize it? It’s obviously in bad shape including rust, staining, chipped edge and slightly broken tip. My plan was to clean it up,use Atoma 140 to...

I want a Takeda Classic Bunka. Anybody have opinion on it?

Fixed a broken tip in a gyuto Used Atoma 140 diamond plate, Nubatama 150 to reduce scratches, Chosera 400, Shapton Pro 1000, Chosera 3000, Shapton Pro 5000 then a natural stone

my brother is going to Tokyo and Kyoto with his wife. Both are enthusiastic home cooks. He wants to buy some knives and said he’d get me one. I want a 240 wa Gyuto laser. Where should he go and what are some good ones in the $200 range?

Just received the Geshin Uraku 240 mm white #2 Kurouchi Wa-Gyuto from Japanese Knife Imports and it looks great. This is my first Japanese knife with the wide blade path/blade road/kiriba. It’s a carbon steel knife, so they called me and emailed me to make sure I knew what I was getting, which...

Got a new carbon steel pan for omelette. After seasoning.

Used Murray Carter’s 7 step process from his Basic Sharpening video, King 1000 and 6000 stones, and wet/dry sandpaper. The Hiromoto knife has an interesting geometry - flat with a small primary edge on the left side, and tapered with a low angle primary edge on the right side.

Hi. My interest in knives is two fold - culinary and martial arts. Cooking - really got into it 20 years ago through BBQ competitions. Knives were Victorinox Forschner. Sharpened them on a Norton trihone set of oil stones. Went to culinary school, started a catering company. Knives were Henckels...