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I have two Heiji knives -- a 210 gyuto in semi-stainless and a 150mm left-handed carbon ikasaki (basically a mini yanagiba). I ordered both directly from Heiji. The ordering experience was very nice, though it took awhile. I think the steel characteristics in both knives are very good. They...

Those tasks he listed in Japanese. A lot of it is specific to Japanese cuisine. Katsura-muki for example is done by finely peeling daikon or carrot etc into nearly transparent sheets, then cutting it into small segments so it becomes like fine threads of the vegetable. The usuba is made for...

What about this one? http://www.guede-solingen.de/de/sonder-editionen/damaststahlmesser Amazon has it for only 4390 euros. http://www.amazon.de/dp/B004E581QW/?tag=skimlinks_replacement-20 Haha! Seriously though, they look lovely. It's about 4200 euros more than I would pay, however.

Thank you guys. It is all very helpful information. The man himself is very big (195cm/6'5"), so I think the big Gude might suit him well. I am going to Denmark and Germany soon, so I will see if I can find one, and also do a bit more research about the Mac and Tojiro. The bread he makes has a...

Hello all. One of my best friends is a baker, and I was thinking about getting him a really good bread knife as a gift. I know a lot of you use gyutos and are not much for bread knives, but I am looking for an option for a guy who literally cuts bread all day every day. I talked to him a bit...

I can very much understand the makers in this particular issue. My main work is as a photographer and a printer. I mostly print exhibitions for museums and galleries. In doing so, I spend a lot of time researching paper and particular printing techniques. On several occasions, I have had people...

Thank you all!

Thank you all for the welcome! Yes, I realized that it is better to just work with it and keep it sharp, which is not that difficult! It seems to slide through everything with a minimum of effort.

Mine is still lovely, thank you Dan! I was really impressed with the craftsmanship. Maxim -- you were not lying when you said you shipped it well oiled! I had to wipe it down before I used it, heh. Is there a particular oil you would recommend to keep it in good shape? Danish oil? I also have...

Hello everyone. I decided to register, though I have been following the forum for awhile. I first came here when I decided to learn how to properly sharpen my Japanese knives. I purchased two Kiya knives from Takashimaya in Tokyo about ten years ago, when I was living in Japan. I was always...