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One of my first Japanese kitchen knives is a JCK Blue Moon sujihiki - a Sanjo sourced blade from an un-named maker. The original handle was perfectly serviceable, but the oval shape and the rough finish of the chestnut handle begged for an upgrade. Tokushu has a sale on selected hardwood...

How about a thread for natural whetstones that aren't mainstream or collectible? Any interest? I'm finding a lot of possibilities out there - everything from Finland to Indonesia. I'll start with a few that I'm using. Three Indonesian stones - medium to fine. A Japanese stone, but not a...

Let me preface this post with a little background. I'm a home cook - actually my wife is the chef, I just mostly do the prep work. I've been using Japanese knives for about three years and have worked at my sharpening skills over that period of time. I use synthetic stones and usually finish...

Is it's demise much exaggerated? I realize this is a sales pitch.

Back in 2021 I started a long winded thread regarding TF and wabi sabi. I went away fron KKF for a while and now that i returned I find the term bandied about here and on YouTube, but I think it's mostly misunderstood. Wabi sabi isn't an excuse for poor workmanship. As I understand it, it's a...

There's a thread currently on whether or not you use "expensive" knives. A couple of days ago I bought a locally made end-grain maple cutting board in Emmett, Idaho. The store clerk was horrified when she learned I actually wanted to use a knife on it! She said she has one and it's only for...

Why would I have two gyutos in my arsenal? I'm not a collector - at least I don't consider myself one. When I started down this path, I figured I would need a few Japanese kitchen knives for specific tasks. I had a Yaxell/Enso bunka to start this journey and didn't know what that was getting me...

We had some leftover tri-tip from the smoker, so last night my wife decided to turn it into beef stroganoff. Knowing that I like sharp, shiny objects, she asked me if I would prep some ingredients. I was happy to oblige. I set out two cutting boards and three knives. I used my FRKZ White #1...

Koki Iwahara sent out an email announcing price increase of up to 20% beginning May 1st for Mizuno Tanrenjo knives. Ouch.

Okay, so we need another TF thread. TBH, I don't own a bona-fide Teruyasu Fujiwara knife. I have two fu-rin-ka-zan versions (nashiji) from JCK. I love the feel and performance of these knives. If you try to understand the concept of wabi-sabi, maybe TF starts to make some sense. You can see a...

I just read Kevin Kent's book "The Knifenerd Guide to Japanese Knives." I've read a few Japanese knife books, but IMHO this one is the best. It's mostly devoted to short bios of 27 Japanese knife makers. I found the chapter on a day in the life of Yoshimi Kato very interesting and entertaining...

I'm just beginning - although I've sharpened my own knives since the 1980s, mostly hunting knives or pocket knives. But I started out with a Lansky system and used it for a few decades. About four years ago I switched to the Spyderco Sharpmaker 204. I have a small collection of Spyderco knives...

I bought a bottle of camellia oil on Amazon to use as a preservative on my carbon steel blades. I learned it also works well to add some water resistance to magnolia sayas. My recently purchased sujihiki came with a chestnut handle and it was very light colored. Four light coats of camellia oil...

I'm a noob here. I frequently smoke meats and last week I smoked a beef brisket. When I sliced the flat of the brisket across the grain, I found I needed a little more knife. I have a ~210mm gyuto and a ~210mm santoku. I favor shorter knives due to small living space, including kitchen and...

New guy om the forum. I've decided I need a Honesuki, so please don't try to steer me away. I'm looking for a knife in the $100 -$150 range and I think I want to use this as an opportunity to try something other than stainless steel - that's all I've used for 30 years. I'm not a chef - just an...

I'm Mike, my wife and I are full-time RVers - we sold our house and everything in it and hit the road in our 40-foot motorhome 8 years ago. My wife, Donna, is a great cook. She obviously works with limited space. I like to grill and smoke meats. I've had a set of J.A. Henckels knives for years...