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PietHof

Member
Joined
Aug 22, 2022
Messages
5
Reaction score
8
Location
Hamilton, ON
Hello all,
My name is Pieter; I am (please don't kill me) a home cook and Japanese knife collector. I have been collecting knives for about 4 years now.
Sharpening is my favourite calming thing to do. I bought my first natural stone 2 months ago, and I love it for finishing.
I am married with 2 young children, so I cannot sharpen as much as I like--but I get to use my knives a lot cooking dinner!

My favourites:
300mm Sakai Kikumori Sakimaru
270mm Takada No Hamono Suiboku (white)
240mm takada No Hamono Suiboku (blue)
Large Takeda Nakiri
Medium Takeda Gyuto
210mm Kurosaki Shizuku Gyuto (R2)
160mm Shigeki Tanaka Nakiri (R2 damascus)
135mm Shibata Kotetsu Ko-bunka (R2)
130mm Kurosaki Fuijin Petty (Aogami Super)
90mm Shibata Kotetsu Petty (R2)
...and more!!

Best!
 
Welcome eh/Bienvenue han.

What kind of sakimaru knife is the Kikumori you mention, and what do you think of it in use?
 
Excellent choice in knives! Sharpening and polishing is my preferred meditative activity as well - tell me more about your natural!
 
Welcome eh/Bienvenue han.

What kind of sakimaru knife is the Kikumori you mention, and what do you think of it in use?
Yes, I actually meant to add more detail! It’s a Choyo with the saber tip in Shiro 2.
Cuts like a dream, slides through salmon in its own weight, as it should, but it’s by no means heavy.
I don’t love the magnolia handle, so I might upgrade in time.
 
Last edited:
Excellent choice in knives! Sharpening and polishing is my preferred meditative activity as well - tell me more about your natural!
Thank you!
I started with what it I think is considered a starter stone-a hard Ohira—but I’m quite happy with it. I am hoping to learn *here* what I should get next!
 
Sounds as though you'll fit right in. But what took you so long to get here?
That’s a good question!
Honestly, I haven’t joined many forums, but when I do I generally like to have a base knowledge before I join.
 
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