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Looking to add a stainless or semi-stainless Santoku with a convex or S-grind blade, with Wa Oct handle, but having trouble finding options. Can anyone suggest makers or vendors that do the convex or S grind. I swear I saw someone talking about a S grind Santoku recently but searching for s...

Heading over to his shop this weekend to get my 240 Yoshikane chip repaired. My wife is going with me and I am sure she will try to restrain me if I see something I like. I am in the market for a 210 gyuto. I am contemplating a Tanaka Damascus right now.

Got a nasty chip in my Yoshikane W2 240 not sure if I want to tackle it as I am still rusty with a stone.

So I am looking for some ideas on petties to replace our table steak knives. I wanted carbon and wa octogon handle but at this point I would just settle for wa octagon handle petties. I need 4-6 knives but I keep coming up empty on my wife's price point of 50 per or when I find some it's not...

So, I thinking about rehandling the Mazaki 300m Suji I recently acquired. It's currently a D shaped keyki wood. Like the wood but not he shape. My e I just have not given the handle enough time to grow on me. But considering options. If I switch it out it would be a octagon handle and buffalo...

Any good knife stores in Grand Junction?

Looking for an octagon handled bread knife any recommendations would be helpful. I really love these handles on my other knifes we are doing more of our own bread now and my cutting with the western/eruo handles sucks compared to my use of the Wa handles.

Good thing I my stones came in a week or so ago. I bumped my Yoshikane Bunka tonight while cleaning it, was shaking some water off it when I heard a noise, turned to see what was going on and hit the facuet with the blade edge, just need to straighten it some. Was the first time I used the...

So in my reading I see there in not much difference between them in edge retention and sharpness, but I thought I read somewhere Blues chip a bit easier. And I still not sure if I understand AS. AS =super blue, correct? and I thought I read the AS was not that different from either Blue#2...

So I noted that they both make some of the the house knives for Aframes Tesshu, but I also noticed that Mazaki makes the Mazaki knives over for JNS as well or is this wrong Mazaki?

So who all makes monosteel knives. I thought I read a thread that talked about a monosteel but it confused me because it was also a carbon core with iron clad if I followed things correctly I think it was one of the kato's. Or is a carbon core with carbon cladding referred to as monosteel? As...

Background: Home use. So this started off as just needing a couple of longer knifes, i.e a chef and suji in the 240-300mm range, still looking for a suji. I bought Yoshikane Hamono White #2 Nashiji 240mm Gyuto and fell in love. Now I am on a mission to replace all or most of our Knives with...

Is this a good all around set, what I read implies it is. JKI Stone Set. So all my stone experience has been with oil stones. Principle is the same just different medium/lubricant, but I have never to my knowledge uses a Japanese water based stones. The stones I have are from my Dad who...

Home use. Looking or a 240-300mm Gyuto and 270-300mm Sujihiki I would like a Wa handled Suji, not sure I that picky about the Gyuto but would prefer Wa if the price is right. I not replacing any knifes. I need longer, and want Japanese as opposed to European, our others are Euro/German steel...

Just here looking for some advice on Japanese knives. With the COVID outbreak going out to look at knives is not an option here. So I spent the last week or so researching them but now feeling over whelmed, and not sure if I am looking at quality or knock offs.