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tokuzojapan.com. Legit?

I know questions like this are hard to address given the number of variables between steels and types of knives, but I'm wondering, given that Okubo and Shindo seem to be the new go-tos for less expensive, rustic, but well-made blades, are there any things that you might point out that are...

Anyone have any experience with this kinfe (available at K&S)?

So it finally happened, the drop resulting in an approximately 4mm X 4mm chip in my S. Kamo AS 180mm nakiri. I'd like some advice from the more experienced on how to approach a repair. My first inclination is to just try to sharpen out the chip which would accentuate the curve of the tip. I'm a...

Hi. Although I have a number of jknives, I'm really moving from a freshman status to a sophomore when it comes to knife knowledge. I recently purchased a 230mm 52100 mono steel gyuto which is really fun to use - definitely a laser and a great cutter. However, it has developed a number of...

What's your best cutter? F&F, price, cache´ be damned.

Hey, I've got an Anryu B2 gyuto and a MSicard 5210 gyuto that I can get screaming sharp. I even have a Sukenari Sg2 petty that I can get very sharp. For some reason, I cannot get my Wakui W2 gyuto to the same level of sharpness. I'm fairly new to sharpening, but I'm wondering if it is my...

Hi, Need some experienced advice. I've got a very small nick on the edge of my Anryu Aogami Super 210 gyuto. I recently sharpened the knife and am curious if there is any immediate threat of more damage or if it can wait until the next sharpening to repair it. I can see it with the naked eye...

Hi, I've been seeing a lot of KKFers recommending Munetoshi lately. I have a Wakui 210 nashiji W2 gyuto. Would a W2 Munetoshi gyuto be so similar to the Wakui as to make it a redundant addition to my small knife rack? Thanks for your thoughts.

I'm interested in a 210mm, mid-weight, workhorse, mono steel, wa-handled gyuto <300USD. Stainless or carbon OK (not really interested in AUS-8 or VG). Is there something out there at a retailer - not a custom maker - that I'm missing? Am I asking too much? Is Duo Va my only option??? Thanks for...

Besides cosmetic finish and lack of finger notch, what is the functional difference between the TF maboroshi and nashiji series in performance, sharpening, and care, etc?

Looking for a Fu-Rin-Ka-Zan 180mm pure Swedish stainless steel petty knife.

I've poked around the forum and can't seem to find this question addressed. Perhaps it is because the answer is too obvious and my rookie status is showing??? Anyway, I've been watching some sharpening videos (mostly Knifewear and Jon Broida) and reading many posts here about sharpening and that...

HI - I have both a Sukenari petty and a Makoto bunka in R2. I have a King combo stone 1000/6000. Am I deluding myself to think that this stone will sharpen R2 steel? Do I need to go diamond? I would consider my sharpening skills just a bit beyond novice.

Maybe I was hallucinating because I can't find the website now, but I could swear that I saw on a retailer's site the claim that Makoto Kurosaki was sharpening the new Anryu knives. Could this be true? I can't verify this anywhere else. Also, it seems that some seller's sites imply that...

Looking at some reasonably priced gyutos. Performance, rather than F&F is the priority. I'm torn between Y. Tanaka (Hado-sumi) and Y. Ikeda (Sakai Hokushin). My head says Tanaka, but my heart is pulling towards Ikeda. Any thoughts (on the knives, not my indecisiveness)?

Anyone have any experience with this knife? https://miuraknives.com/japanese-knife/2996-3482-japanese-chef-knife-gyuto-sakai-hokushin-yoshikazu-ikeda-shiro-2-size18-21cm-id2996-japanese-knife.html#/34-size-21cm

Hi - If a smith is making knives for multiple vendors or series (say Y. Tanaka using shirogmi #2 steel), is the difference in quality/price come from the forging of the knife or from the work done by the sharpener. For example, you can find a Y. Tanaka W2 210 gyuto sharpened by Aijoka-san...

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I'm looking at the Fu-Rin-Ka-Zan Swedish steel gyuto and it looks an awful lot like the Ashi-hamono Swedish steel gyuto. I know that TF makes some of the Fu-Rin-Ka Zan knives, but this does not look like his work. Does anyone know who makes this JCK gyuto? Thanks