When it comes to kitchen knives of the Japanese knife region Sakai, there is a huge variety of famous sharpener and smith combinations. And while these combinations with a wide range of names are confusing enough, retailers mix things up with specific nicknames or synonyms for said makers.
When reading in KKF, you hear certain names from Sakai coming up quite frequently: There are people who swear by their lasers made from Ashi hamono. There are users who love the slightly convex midweights that Myojin is working on, for example the Tetsujin lines. There are people who swear by their wide bevel / concave grinds from makers like Tanaka/Kyuzo or the Junpaku lines from Hado. There are people who found their dream knifes in the rare offerings by Konosuke or those sharpened by Takada.
In this thread I would like to know what your favorite makers of Sakai are and why you personally prefer them over others? And maybe also discuss what you dislike about knives from that region?
When reading in KKF, you hear certain names from Sakai coming up quite frequently: There are people who swear by their lasers made from Ashi hamono. There are users who love the slightly convex midweights that Myojin is working on, for example the Tetsujin lines. There are people who swear by their wide bevel / concave grinds from makers like Tanaka/Kyuzo or the Junpaku lines from Hado. There are people who found their dream knifes in the rare offerings by Konosuke or those sharpened by Takada.
In this thread I would like to know what your favorite makers of Sakai are and why you personally prefer them over others? And maybe also discuss what you dislike about knives from that region?
