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A beautiful Newham. Never sharpened. Prepped two or three meals for the family. Still razor laser sharp. All specs in the photos. This one is $795, nah $745, nah $730 and includes shipping CONUS I need to make way for a new knife. Great knife maker and top notch aesthetic and finish!

Great knife. Outrageous hamon. Top notch finish. Built a nice blue patina. Only reason I’m selling is I’ve now found myself in the fortunate position of owning a handful of Newham knives. This one was professionally touched up two weeks ago on Japanese natural stones and that was its first ever...

On the hunt. Thanks

I am parting ways with two top tier Nakiri because square blades just ain’t my jam. These two Nakiri would be the Crown Jewels of any Nakiri collector. Raquin needs no introduction in its utility. Bloodroot fit and finish top notch. Handle is gorgeous on it and very comfortable. I used each...

I’m not being a smart ass. Just genuinely curious. They look rustic/fine. Cut fine. They sell in minutes and people rave about them. So for those who are fanatics tell me what I have yet to understand. Thanks

What are people’s thoughts on W2 steel in the kitchen? Thanks

I was fortunate enough to land this rare Bloodroot Nakiri. 170mm 175g HRC 64 Reclaimed sawblade Copper beech handle Bloodroot has a monthly auction otherwise it’s 5 year wait. The fit and finish lives up to the reputation. Asking $780 which includes PayPal fees and shipping CONUS. REDUCED $725

Looking for a Nakiri from Raquin or possibly other western maker. Thanks to anyone who helps!

Thinking of getting this for someone who is just getting into being a serious home cook but not ready for carbon life. Can anyone share any reviews or thoughts?

Looking to buy or trade for one of these knives to try out. Anyone have one let me know or let me know your experience with it. Let the hunt begin. Thanks!

Iron clad Hitachi blue from a brilliant knife maker. Love this knife, but gotta make room for something new. Never been sharpened. Seen a leather strop only on one occasion. Cut dozen pork loins and 6-8 tuna steaks. Razor sharp, bit of pretty patina. Pics are from original post and couple from...

So I just purchased my first carbon steel knives and I have a Nitro-V stainless knife. I have a leather strop and ceramic honing rod. I have not bought any stones yet. I’m wondering what I should buy, if anyone can direct me to good teaching videos and last does the type of edge the knife maker...

Found this seller online. Seems very inexpensive for allegedly hand crafted Damascus etc. is this site legit? Anyone familiar? https://www.kbsknivesstore.com/

Can anyone recommend some fillet knife makers? I’m looking for actual flexible fillet knives that a fresh water fisherman who cleans fish often would use, not sushi knives and not boning knives for large ocean sea creatures. I’d like some suggestions for knives that are as aesthetically pleasing...

This stuff good quality or overpriced/overrated?

What is the best way to test the sharpness of a kitchen knife without losing a fingertip? I’m new and looking for advice. Thanks

Anyone have any reviews of this maker’s knives?

I’m knew here and to knives but I love the art that goes into the tool. I’m not a pro but want to learn more