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Hey! I recently got into making sourdough, and I'm looking at getting a cheap-ish bread knife that can handle it with ease. I want to keep the price under $100 (preferably under $50). Here are some options that I've looked at and what I've made of them: Mercer Culinary Millennia Bread Knife...

Hi! I'm someone who has been sharpening for 4 years now, and I finally think I am ready to try out some JNats. Upon some inspection, there seems to be so many options and its got me real confused as to what exactly to look for. First, are coarse and medium grit JNats worth it (apart from feel...

Hi. I know a friend who is really into Japanese knives, and he's been looking at getting a thin-middleweight Gyuto to add to his set. However, the pandemic has hit him hard, so any plans for that were put on hiatus for the moment, but as his birthday is coming up, I thought I would get him a...

So I've been looking to get a Nakiri for a while now, and the Watanabe seems to be the most recommended Nakiri by far. But considering it costs $430 (Enju handle with Saya, not incl. shipping), I really want to make sure I'm getting my money's worth. I want to know why the Watanabe is...

So after ordering a brand new Gyuto, I want to order a Petty to go along with it. I've looked at a ton of options, and the one option that seems to be frequently recommended is the Takamura R2. The knife on paper seems to be incredible value, considering what you're getting for just over a $100...

Now, I know that lasers and food release often don't go together due to physical limitations, but I want a knife that is as close to being a laser while maintaining a decent degree of food release. The reason I bring this up is because I used to have a Forschner, and food stuck to it like crazy...

Got into the world of Japanese knives a while back and hoping to enlist some help for picking some new knives!