Hi! Thanks for having me!

[iammxm80]

Hello fellow knife enthusiasts. I recently fell into the rabbit hole of Japanese chefs knives after my wife mentioned that “Our knives suck” lol. I started off by buying her a Sakai Takayuki 210mm Damascus VG10 gyuto with a western handle. Quickly followed by a 150mm petty from the same line except (with a WA handle). After that was a 180mm Aogami #2 santoku also from Sakai Takayuki. Then she made the mistake of telling me we needed a bread knife. So a 215mm Tojiro DP bread slicer happened. By this time, I had started digging around and doing a lot of “Ohhhh” and “Ahhh” while looking at different maker reviews and YouTube comparison videos and wound up seeing something about Shibata’s Koutetsu knives. Again, I had to ask my wife not to use the 180mm Bunka that wound up in the kitchen to kill me. Most recently I bought a Masakage Shimo 210mm gyuto. That one was just because I wanted it. it’s super reactive white #2 with Damascus cladding that’s forged by Yu Kurosaki, and sharpened by Shibata (Feel free to correct me if I’m wrong on that). Can’t wait to see what everyone’s got in their collections!

 

[daveb]

Welcome.

Pls read the thread "Pls read" under new member intros. Thanks.

https://www.kitchenknifeforums.com/threads/welcome-new-members-please-read.63865/

 

[David R]

Hello fellow knife enthusiasts. I recently fell into the rabbit hole of Japanese chefs knives after my wife mentioned that “Our knives suck” lol. I started off by buying her a Sakai Takayuki 210mm Damascus VG10 gyuto with a western handle. Quickly followed by a 150mm petty from the same line except (with a WA handle). After that was a 180mm Aogami #2 santoku also from Sakai Takayuki. Then she made the mistake of telling me we needed a bread knife. So a 215mm Tojiro DP bread slicer happened. By this time, I had started digging around and doing a lot of “Ohhhh” and “Ahhh” while looking at different maker reviews and YouTube comparison videos and wound up seeing something about Shibata’s Koutetsu knives. Again, I had to ask my wife not to use the 180mm Bunka that wound up in the kitchen to kill me. Most recently I bought a Masakage Shimo 210mm gyuto. That one was just because I wanted it. it’s super reactive white #2 with Damascus cladding that’s forged by Yu Kurosaki, and sharpened by Shibata (Feel free to correct me if I’m wrong on that). Can’t wait to see what everyone’s got in their collections!

Welcome. Sounds like you're having fun.

I would suggest caution with Youtube videos. Most posters are monetizing their content and/or selling stuff. For example, at least one very popular Youtuber (Ryky) seems to give mediocre to bad advice over and over. And he sells stuff, so his recommendations always go to the stuff in his store.

I think you will be better served with recommendations from forums like this. Looking forward to seeing what you buy next. I'm in the same position - have a few decent kitchen knives but am still looking for the 1 or 2 that are just right for me.

 

[mengwong]

Nice gear. What do you sharpen with?

 

[Chopper88]

Welcome!

For example, at least one very popular Youtuber (Ryky/Burrfection) seems to give bad advice over and over. And he sells stuff, so his recommendations always go to the stuff in his store.

FTFY

 

[iammxm80]

Nice gear. What do you sharpen with?

Thank you! I haven’t had to sharpen yet but I bought a set of stones that has 400-800-1000-3000 grit stones