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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...

Just wondered, which knives have caused you to change in some way. It could be a change of technique, change of what you looked for in future knives, change of opinion about a specific maker or any knife attribute. Has there ever been a knife that's changed your diet, just because you want to...

I'm currently looking at Gyutos and I've noticed that anywhere a knife is in stock, the prices are much higher. This kind of makes sense, because people are likely to buy from cheaper places first, but the price differences are crazy. Here's one example. In Stock vs. Out Of Stock These look...

LOCATION What country are you in? UK KNIFE TYPE What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? Gyuto Are you right or left handed? Left Are you interested in a Western handle (e.g., classic Wusthof handle)...

I was just wondering what preferences people have for different blade finishes and whether their reasons are purely aesthetic or if there are any other influences. I like some of the more unusual Tsuchime finishes, but generally not so much the standard dimpled look. I would say Nashiji is...

Being very new to Japanese knives, I'm thinking of the different knife styles that I should try. As a vegetarian, there are obviously going to be things, like a Honesuki, that I would never use and, in terms of being able to fulfill all my needs, the list only needs to be very short, but I'd...

Yay, another noob question. I was just going to get a bottle of Camellia Oil from Amazon and I see that most of it is marketed for other uses like for skin issues or dietary use. I'm guessing it's all pretty much the same stuff and any would be acceptable to protect knives, but I just wanted...

To maintain positivity we'll keep it to good surprises. So this could be in terms of performance to price ratio, great F&F, looking much better than it did in pictures, a knife that you were expecting to use occasionally, but find yourself reaching for all the time. It could be something that...

In my introduction post I mentioned that I'm quite fussy about knife handles and what I find comfortable to use. As a result of that thread, I looked into handle replacement. I think I've finally decided which knife to get, but I was wondering, if I replace the handle,because I don't get on...

Dictum.com are listing kasumi and kitaeji series Shigefusa Santokus and Usubas and they don't say out of stock. I realise that, if they are legit, they will probably be out of stock very soon, now that I've mentioned it here, but are they? I would be skeptical of most places saying they have...

I was wondering if anyone could explain the differences between different steel types. Any advantages/disadvantages they may have. I see White #1, Blue #2, Aogami Super, etc. and it means nothing to me. I assume some are harder than others, although I appreciate that the heat treatment...

Sorry, not sure if this is the right section of the forum, but I didn't see anywhere else that looked more appropriate. I was wondering if there are any advantages or disadvantages of different types of knife storage and what people are generally using. I'm thinking in terms of a home...

LOCATION UK KNIFE TYPE Nakiri Left Handed Will be replacing the handle, so it doesn't even need to have one. 165mm Doesn't need to be stainless Maximum £400 KNIFE USE Home use. Chopping veg. Not replacing as such, but I would currently use a Victorinox Fibrox chef's knife. Pinch...

Hi all. Just found this site after searching for a new knife or two. I suspect my taste in knives won't be too popular here, because I'm not a big fan of using artisan knives. I should clarify that, I'm a big fan of the craftsmanship that goes into handmade knives and I appreciate the blade...