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Need some advice from the brethren. I ordered a chef’s knife from a company called Autine in Latvia (Link, presumably set up by a respected smith John Neeman). Wanted to try a knife in Elmax with good knuckle clearance and the price seemed reasonable for a decent grind, handle etc. Risky, but...

I really want to try a knife in aeb-l steel as I am very curious about its qualities. Are all aeb-l knives stamped? Does anyone really hammer forge aeb-l knives? I am aware of the various hardnesses and heat treats. Can anyone recommend a maker for a quality aeb-l gyuto? Laser grind (thin...

Finally decided to thin the shoulders on my Takeda NAS 240 gyuto- my first thinning project. Tried to preserve the geometry (zero grind edge), keep a little bit of the shoulder and maintain food release, but make it wedge less. Before and after pics below. Only took about an hour and the end...

Hi, love cooking and knives and sharpening. Look forward to interacting on this killer forum. My humble collection of “nicer” knives: Ryusen - Blazen Ryu Wa - SG2 Nashiji - 135mm Kiritsuke Petty Sukenari 210mm SG2/R2 sujihiki Yoshimi Kato SG2/R2 Large Nakiri (Chuka) 180mm Hatsukokoro...