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Thanks to everyone who gave me great advice in my "Deba, Honesuki, or Garasuki" thread. Went with an Ishikawa 150mm single bevel honesuki in white #2. (And the whole kurouchi thing is just cool.) Oh, yeah, and back over the summer when I was searching for my first single bevel Japanese knife...

I was making a horiatiki salad the other day, and I had an epiphany. When I got to the onions, I thought that I'd like them to be super thin. I suddenly reached for my recently acquired kiritsuke (single bevel). More fun than laughing. Cut a flat bottom on the back of a half onion and sliced...

Anyone have any thoughts on Michio Ishikawa knives, particularly as it relates to other knives in his price range? I can get a Kenji Togashi knife for only slightly more, so I’m trying to see what people’s thoughts are. This is my price range, BTW. Thanks. Dan

Trying to see what knife might be best for processing chicken. The knife would likely also be used for other proteins, but primarily chicken. So, some versatility would also be helpful. The first knives that come to mind are deba, honesuki, and garasuki, but I’m not wedded to those. Thanks. Dan

I must have violated a rule, but I cannot find the specific rule. I posted the name of the vendor where I bought my new knife, and it was hashed out when it actually posted. So, I concluded that it must be against one of the rules to do that. Can someone let me know what the actual rule is so I...

So now that I bought my awesome kiritsuke, I need a resource to learn how to compensate or adjust for the “steering” effect of the single bevel blade. Can someone recommend good videos or other resources where I can learn this? Thanks. Dan

Thanks so much for everyone’s help (in other threads) in choosing my first traditional Japanese knife. I finally pulled the trigger on a Kitaoka 270mm kiritsuke in white #1.

My previous thread on nomenclature morphed into a totally different question, so I figure I might as well start a fresh thread. I am looking for my first (and perhaps only) single bevel knife. I have lots of western and Chinese knives that I enjoy daily, but I’d like to try a single bevel...

I’m new to traditional Japanese knives, and I’m confused about certain nomenclature. I’ve seen the term “kiritsuke” used as if it is a specific type of knife. But I’ve also seen the term merely appended to the front of other knives, such as “kiritsuke yanagiba.” Consistent with that, I’ve seen...

Hi. Have recently become interested in traditional Japanese knives. Been reading a bunch in the forums and decided to join. Dan