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I ordered the Akifusa, thanks for the recommendation. Really enjoying it so far, very sharp, nimble, and easy to use.

I have a Misono Gyuto in Swedish steel that I enjoy quite a bit. I was kinda hoping to see how a Japanese handle felt on a utility knife. Still trying and learning things.

Yeah looks like it, though not in the red pakkawood handle anymore. Did you like it?

I wanted that exact knife a year ago, and couldn't find it in stock so I got the VG-10. Maybe I should just go for it. I was kinda thinking I wanted to try a Japanese handle in a petty, though.

My wife wants me to buy a new petty, and I'm looking for some suggestions. Background: last year I bought a Takamura VG-10 petty for our home. It has become a favorite of hers and she requested that I buy another or a similar knife to use at our cabin (we have a small cabin we built ourselves...

Thanks for the advice, everyone. After the comments here, I decided to take a little bit more time with my purchase to learn a little more and consider the options. I spent a lot of time observing myself, and came to a couple of conclusions: Left-handed blade: My wife and I are both lefties...

I just got my first left-handed knife, but have been thinking about this all year since starting to get into Japanese knives. I'm similar: for 75% of the things I do, I can use either hand. For many things, particularly hand tools, the idea that I COULDN'T use both hands all the time would be...

Let me walk the latter part of that back a bit- all my current knives are stainless, and many of the knives I have been looking at are stainless, or stainless clad, but I am not opposed to carbon steels.

Also, I prefer a wa handle and prefer to steer clear of stainless.

Thanks for the help! The Chromax is definitely a knife I have been looking at, but I am always skeptical of the 'steel of the day', particularly if formulas aren't disclosed. I would love to hear from other lefties, but I don't think most oval/octagonal handles would't be a problem. I cut...

Hey everyone. I'm new to the forums, and looking for some advice on choosing my first Gyotu. I live in the US, and am a home chef- I enjoy charcuterie, smoking, pickling, fermenting as well as cooking a wide variety of cuisines. For the last fifteen years or so, I have been using a set of Wustof...

Thanks!

Hello everyone, thanks for adding me to the forum. I've a home chef who got into sharpening a few years ago and I am now looking to expand my knife collection. Particularly interested in exploring Japanese knives.