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Had to ask the wife first since I was on a buying freeze lol.

I’ll take it.

Yeah my VG10 Migaki is my daily driver, and I reach for my 240 Ikazuchi when I want to deal with something a little tougher, like grilled meat with a nice char. I also have a Gesshin Ginga white#2 240 that I probably baby too much. I do like lasers.

Man I’m excited to see the rusty steel. I posted a question on Knife Steel Nerds awhile back if what he would think the optimum rusty steel would look like. Didn’t get an answer unfortunately lol. I’ll keep an eye out for your report.

Ikazuchi is a solid first ‘good’ knife but not necessarily a beginner knife. It’s a bit thicker behind the edge than my other lasers, which makes it a bit more forgiving, but not ‘first’ knife levels of forgiving. Still, my 2nd favorite recommendation for a first ‘good’ knife behind Takamura...

I’m betting he steers you towards a Gesshin Stainless wa-gyuto. It’s a great starter knife, and very popular.

Why forge 2 pieces together instead of 1? Oh yeah, because they aren’t forging, they are welding. Do you know how welding works? Forge welding btw, is still welding. They aren’t forging to shape because that would complicate the heat treatment using industrial methods. Forging to shape would...

They do this to weld the bolster on. Both pieces need to be hot for this press weld. It also will likely need stress relieving after the weld, but before actual hardening and tempering.

I love how every time someone wants to defend Wusthof it’s over their ‘forging’. Never about how well they cut.

Fair enough. I have not used a Yoshi, on paper they seem similar, and Wakui did work at Yoshikane previously. I'll edit my post.

Well I suppose there would be one eventually :D

Takamura, Fujiwara FKM, Ikazuchi. Gesshin Stainless wa-handle is usually a pretty easy recommendation. JKI do sell a lot of them.

I separate recommendations on whether this is someone's 'first' knife, or first 'good' knife. The second option is what I consider a gateway knife, wow them with performance and get them hooked on something better than typical knives. For me, that's the Takamura VG10 Migaki 210mm gyuto Takamura...

Have you used a Japanese wa handled knife? What sort of balance do you prefer? Western knives tend to have a rearward biased balance, while many Japanese knives have a forward biased balance, to one degree or another. As far as some of the knives you've listed, most of them are pretty thin...

I would try a Tosa-ichi, or at least an Ikazuchi from JKI. I really like mine, it’s up there with my Takamura and Ginga. I don’t know what differences there may be be between the Tosa-ichi and Ikazuchi, or Nakamura Kaishin for that matter, but I imagine the important parts like heat treatment...

Tosa-ichi is a brand, owned by Hokiyama, who is a pretty significant Tosa OEM. They also own Sakon. I do own a Zakuri, it’s a pretty decent knife, I got it to practice polishing/kasumi finishes.

So I came here from Reddit, and there’s a pretty good Getting Started over there. In my mind there are 2 types of recommendations I’ll make. If you are brand new and have never had a knife, not never had a good knife, this is your first one, Victorinox Swiss Modern or Fujiwara FKM. If your...

My recommendation for a step into high performance knives is almost always a Takamura. Chromax was recommended, but at the same price point I prefer the VG10 Migaki. Grind is basically identical to the HSPS/R2 red handles. Heat treatment is excellent, and it sharpens relatively easily. It’s my...

For this, any of the typical, softer starter type knives work great. For me that's a Fuji Narihira, QC has been bad lately, so I'd just get a Fujiwara FKM or Suisin Inox from Korin.