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(This is my first BST post, so if I'm doing it wrong, please correct me!) I'm not a collector; I was gifted this knife (purchased from JCK) at the start of my journey into serious knife stuff, and I originally never used it because I thought I wasn't ready for a knife that was both carbon and...

I've been wondering this for a while, so I thought I'd ask about it formally. For the purpose of this discussion, I'm talking about home cooks, preparing a meal that you yourself (possibly in addition to guests, family, etc.) are eating. I'm also assuming that you think that carbon steel is...

My sense from reading things here is that there's agreement that it's generally not a thing to go to Tokyo and expect to find hard-to-get blacksmiths, great deals, etc. Is there anything that's really worth getting over there? In this case, I'm not going myself; a friend is travelling to Tokyo...

I'm not particularly handy with anything mechanical; as a result, I'm always terrified of the entire sharpening process, and despite watching all the videos and doing a fair amount of practice, I don't think I'm very good at it. But, this is a broader question. It seems that most of the...

Hi! I'm a longtime serious home cook; until fairly recently I've been satisfied with my various German knives. But in recent years I've started getting into Japanese and other blades. I've mainly been reading r/chefknives, but now I'm looking around here. With some trepidation, to be perfectly...