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Hi all, Been out of these forums for a bit and now I am looking for a Santoku for my newly wed wife. She complains about my Takeda cleavers/guyto - too sharp and too big/long. So here're her specs: Santoku, stainless steel, not wo-handle. Any good recommendations?

Ran across it on japan-tool.com. Its has an extremely beautiful kurouchi on top of damascus patterning...

研ぎ直しの準備 〜 庖丁研ぎ講習動画「研ぎ澄ます切れ味」 Total 9 parts. This is part 4/9 on sharpening double bevel knives...

http://www.youtube.com/watch?v=CU2EZy4x5ak&t=1m50s soft tofu is one of the easiest and the hardest thing to cut. start at 1:50.

For those of you that uses Chinese cleaver(s) regularly, how do you store your cleaver(s)? It seems nearly impossible to find knife blocks with a few cleaver slots that actually fits a Chinese cleaver. And my other half dislike displaying sharp edges on the wall...

http://www.youtube.com/watch?v=uaqBWaTjXqY Inhumane but skillful...

Saw these 2 King sharpening stones at my local market at very low price, in teens. But what are the difference between these and the one that's carried by the cutlery/woodwork stores? King Home Whetstone. #1000 Grit. Model K-45 and King Combination Whetstone. #330/#800 Grit? Model K-80.

According to Takeda's literature, his handheld sharpening stone are WA1200 and C800. Presumably that is the grit rating? Or can someone help decipher those numbers? I am in the process to find new sharpening stone. I can produce an edge that slices nicely through printer papers most of the...