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My research on cutting boards was basically watch the YouTube video by America's Test Kitchen, then buy the cutting board they say. Like you say, it's an acceptable option, just not what I would choose if I was buying it now.

It's fine, I don't really stress about anything or maybe I just don't have anything to stress about.

I wasn't really interested in getting a Honyaki blade, but I did want to try a mono at some point, so I thought it was worth knowing if the Honyaki had any advantages. Obviously grind, etc. is important, but it is also not guaranteed, unless you know the exact knife before you buy. I also need...

I intend to try as many brands as possible to get a better idea of whether I prefer certain makers, so that would include those that make Honyaki.

It needed sharpening when I got it and my whetstones still haven't arrived yet. I tend to push cut more than rocking or slicing, but I do rocking cuts, if I'm finely mincing things. I'm using it on Teak edge grain and I know Teak dulls knives faster than some materials. To be honest, I'm not...

I suppose then, given that the appearance doesn't do that much for me, there's not much motivation for me to try to get one. It does, however, make a lot of sense that a maker would put more effort into every other aspect of the knife. Maybe I just won't have a Honyaki blade too high on my...

It's a Kato 240 Nashiji Gyuto.

I'm sure it is and it's definitely a huge upgrade over what I was using previously, I was just surprised to see it do poorly in this test. Unless, of course, it didn't do poorly and I was having even more difficulty understanding than I thought.

Sorry for my ongoing noobness. I was just wondering, other than appearance, rarity and difficulty creating differentially hardened steel, is there any practical advantage to Honyaki knives? Sorry, if this should be obvious, but all of the information I see seems to be referencing the things I...

Technically my Tamahagane San cheese knife was my first Japanese knife and that was what got me interested, but my Hinoura White #1 165mm Nakiri was my first "proper" Japanese knife. That must be all of two weeks ago now.

You know how they say a picture is worth a thousand words. I had hoped the nice pictures wouldn't make my head hurt as much as the text. Maybe reading at gone 2:30am wasn't the best choice. It seems like choosing Blue Super for my latest knife acquisition may also not have been the best choice.

Maybe I was trying to be abrasive.

The two items I use the most are a both Le Creuset 3 Ply Stainless Steel a 20cm Saucepan and 28cm Non-Stick Frying Pan. I need a cast iron skillet in my life, but am putting this off until the kids leave home. At least I know my wife will never go anywhere near cookware.

Anyone who has ever had diarrhoea knows tissue is abrasive.

I have a gripe related to offense. Why is it that people get offended by things I say, when I'm trying to be courteous and diplomatic and yet when I'm going out of my way to be as offensive as possible, people just laugh. Fortunately, the latter is usually the case.

If I'm transferring food, I do use the blade, but I push the food onto the blade, rather than pushing the blade under the food. When I get round to getting a cleaver, I'll probably use that for transferring, as I can't carry much on a Gyuto or Nakiri.

My Gyuto arrived, after delivery being re-scheduled three times. Kato AS Nashiji 210 Gyuto I even managed to get a reasonable choil shot, which kinda makes up for the poor spine shot. I'm definitely a fan of the Nashiji finish. The choil is nicely rounded, spine, not so much, although I...

I would think it makes more sense to worry about the blade than the handle. You can easily get a custom handle fitted to your exact design specification for $100-200, it's the blade that seems like the important part to me.

Yes, to be fair, the blade is a reasonable amount smaller and they are the same weight overall. There's probably not too much difference in handle weight, even though the Kurosaki handle looks a fair bit longer. I did see a really tall Takeda that had a blade 205mm long and about 105mm high...

I'm starting to think a large Nakiri might be easier. This one and others that I've seen are over 70mm high, compared with a small Cleaver at around 85mm. It's certainly going to be lighter than most of the Cleaver options, it's pretty much the same as the CCK.