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Hey all, A while back I sold off my Ikkanshi Tadatsuna chukabocho, and have regretted parting with it since. I have family in Tokyo on holiday right now who are looking to pick up a knife for me, but I thought i'd query here first before I send them to Sugimoto :) Anyone have an interesting...

So after moving to a new house, I've discovered that my kitchen lacks pretty much any wall suitable for a magnetic wall block for my knives -- tiled backsplash and a lot of windows. I'm thinking that I'll need to get a countertop block, and read about the custom blocks from Vermont Butcher...

Two up for sale: First, I grabbed this synthetic Renge stone (5000 grit) from Dave over a year ago, but it never fully made it into my rotation. I'd like $40 shipped. (Dave's photos.) Second, I have an Ikkanshi Tadatsuna INOX cleaver, 230x110mm blade, ~440gm. Great, great...

I admit, I want to try one of the Gude bread swords. Anyone have one they might part with? I'd be up for partial-trading a MAC bread knife if you're interested...

I picked up a few blocks of K&G/WSSI stabilized wood from Bad Dogs Burl Source a while back, and haven't gotten around to doing anything with them and figure I'll move them on - price includes shipping. The blocks are: L-R - Thuya burl (1.5" x 4 7/8") ($20) - Oregon myrtle burl (1 5/8" x...

180mm Misono stainless santoku with grantons and western handle. Nice little knife. The tip does not come to a perfect point at the moment (slightly blunted) which I've shown -- not a big deal but want to be 100% clear on the description. $50 shipped. Get it out of my house :)

I'm in search of a nice, small folding knife for use in cutting fruit/sandwiches and the like -- something along the lines of a classic Opinel. The Opinels take a nice edge, but I don't like the collar locking mechanism that much. Any suggestions?

Two up for sale. First, I've got a 190mm (cutting edge) semi-stainless kurouchi nakiri from Heiji. Beautiful knife, easily sharpened and holds a wicked edge. Shows grind marks on the and a spot of patina on one side of the kurouchi surface which I have attempted to show. Nice burnt chestnut...

I've got up for sale a kit similar to this Edge Pro Apex Chosera kit from Chef Knives to Go, about 9 months old and not heavily used. The kit I have is slightly different from the inventory of what they offer (they don't appear to offer exactly what I have anymore) so here's the detail...

A good friend of mine is a big Masamoto fan, and has a western yo-deba, hankotsu, and a yanagiba. He'd love to find a gyuto, a sujihiki, and a petty, /preferably/ Western handled, and /preferably/ engraved rather than laser-etched -- his knives are about a decade old with brown wooden Western...

My wife's family bought this knife in Japan probably about 30 years ago -- nothing particularly special, decent carbon gyuto with western handle. I don't know the maker (should be identifiable from the kanji.) The tip has been broken off, but otherwise it's in good shape. I'd like this to...

So, I've got this Takeda gyuto, which I actually really like, but the handle is a little larger than I'd prefer (I really prefer fairly small handles.) Rather than destroying the handle re-handling the knife, I figured I'd at least ask to see if anyone has a trade they'd be interested in. I...

In a fit of knife hoarding, I picked up the two smaller Sabatier 4 Star Elephant carbon knives as projects, and have decided that hoarding is bad practice. As you can see, both are unrestored but there's no rust or pitting. I believe both could benefit from a bit of reprofiling, especially the...

I'd been thinking for a while of picking up a true meat cleaver (after spending a bit too much time fixing up my Tadatsuna slicing cleaver when I was overenthusiastic on a whole chicken ;) but couldn't figure out what to try... I was visiting my folks on the Eastern Shore of Maryland and stopped...

Hey all, After spending more time with my Heiji nakiri, I'd love to find (preferably) a gyuto to complement, but I'd also be interested in hearing about any other Heiji knives you might have on hand -- I know So from Japan Tool sells a number of santokus, as well. Anyone have a Heiji they...

Up for sale, 240mm Ikkanshi Tadatsuna INOX wa-gyuto. Ho wood handle, beautiful polished blade with really nicely rounded choil and spine. Laser thin blade, really wonderful knife. I prefer a blade with a bit more belly, so this one's up for sale. I've taken a video of the knife here that...

Is there anything special that should be taken into account when rounding the spine/choil of a takeda? I recently picked up a 240mm gyuto secondhand (with very nice Stefan handle) and would like to give it a bit of a touchup, as I tend to choke up on the blade a great deal and the spine/choil...

This was my first attempt at ceviche, and I'm ecstatic as to how it turned out. Scallops, shrimp and grouper with red onion, cilantro, hot pepper and chickpeas. Anyone have any recommendations as to good ceviche combinations?

I purchased it last year at L'Emouleur in Montreal, and totally forgot who the maker was -- can anyone identify it for me? thanks!