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Hi all, I’m a home cook, and recently my 9yo daughter’s asked for a small Japanese kitchen knife for herself so she could also “chop food” like her father. I chose the Hatsukokoro "Kokugei" Aogami #1 Kurouchi 165mm Santoku, as it is seemed like a really nice beginner’s knife and is very cheap...

Hi all, I have a Suisin HC Gyuto (HK steel, 58HRC). I sharpen it on #1000, #2000 and #6000 stones. Then use a Bark River balsa strop with a #12000 compound. The process gets the edge razor sharp. However, it doesn't last long at all. Even for a home cook such as myself, after 2-3 meals prep I...

LOCATION What country are you in? Israel KNIFE TYPE What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? Gyuto Are you right or left handed? Right Are you interested in a Western handle (e.g., classic...

I use the rocking motion with my knife, and lately decided to try push-cutting as well. It seems to me that this technique causes the knife to hit the cutting board a lot harder, even when being very careful. When I rock the blade, you can hardly hear it touching the cutting board. That's not...

or: How good does can it get? I currently own and use a Suisin High-Carbon 240mm Gyuto (SK carbon steel), and am very happy with it: It's light, good F&F, good blade geometry, and very sharp. It's like 10 times better than my "high-end" German chef's knife. Feels great. The thing is, it's...

Hi all, I have a technical question regarding freehand sharpening on whetstones: I sharpen my knives the Japanese way. I get good results (very sharp, nicely polished edge), however, when applying this technique to German/French knives (with more arc or "belly" to their profile) - over time...

Hey Everyone, I've been wanting to buy a high-carbon western-style Gyuto, preferably, without spending that much. I'd say value-for-money is a key issue. So... happens to be that a good friend of mine possesses a 240mm Suisin High-Carbon Gyuto, and he was kind enough to lend it for a couple...

Hi all, About a year ago I've decided to upgrade my cooking implements and purchased my first chef's knife. I've chosen the F.Dick Premier 8-1/2". A friend had advised my to buy a sharpener too, as the blade will become dull, and so I've bought the Global MinoSharp Ceramic Wheel Water...