Konbanha from Tokyo
- Thread starter nuda
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めんそーれー！今ボストンに住んでいますけど、家族は沖縄から｡ このフォーラムには日本人が3人しかいません｡
よろしくお願いしまーす
よろしくお願いしまーす
ハイサイ！（でいいのかな？）めっちゃ日本人少ないんですね。包丁を調べてくうちに、やたら日本の包丁が海外で評価されていることを知りここにたどり着きました。
よろしくおねがいします！
The Anryu is my goto. I ordered it with engraving service (300 yen
). Every time I see the engraved my first name on the knife makes me motivated 
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Mensore!
Ah, sorry for any confusion. Mensore is the Okinawan word for “welcome” but isn’t really a Japanese word. I used it because I am Okinawan, and many Japanese will have heard it and know what it means. In this context, it’s better to use the standard Japanese ようこそ (youkoso).
But @nuda - 300円 is so cheap for engraving! Anryu is a great knife. I hope you enjoy cooking!
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こんにちは、いらっしゃい！ 私も東京に住んでいます（そしてGoogle翻訳の使い方を学びました）！
Google Translate seems to be working well so far
Hope to see you at an offline event someday (not sure if this community have offline events). Oh and I prefer DeepL for translation.There have been some offline events, though I don't know of any in Japan. Maybe we can make one happen. There's another member in Yokohama, maybe he'll come up sometime.Google Translate seems to be working well so far
Justablacktee
Well-Known Member
Welcome here !
Hello nuda san, nice to meet you!
Just out of curiosity, do Japanese people also have their own forum in Japan discussing knowledge about knife and natural stone?
Thanks in advance,
Mitchell.
Just out of curiosity, do Japanese people also have their own forum in Japan discussing knowledge about knife and natural stone?
Thanks in advance,
Mitchell.
KenHash
Senior Member
おはようございます。KKFへようこそ！
Hi Mitchell san ^^
AFAIK, there is few internet community about cooking knives in Japan. I guess only professionals care about that. Even professionals, there are probably a handful of people who know a lot about steel and types of grinding stones. Cooking knife is a much more minor topic than you might think in Japan.
Below are threads about cooking knifes or whetstones in 5chan. Hope it helps.
http://matsuri.5ch.net/test/read.cgi/cook/1616137427http://matsuri.5ch.net/test/read.cgi/cook/1621150054https://matsuri.5ch.net/test/read.cgi/knife/1474375335/l50
P.S A YouTube channel about funny knife making.
I often visit this forum
https://mixi.jp/list_bbs.pl?id=816706&type=bbs
It's surprised me that while people love collecting rare knives in Japan, there are very few places to talk about them.
You really have to fight hard for any Genkai/Okishiba Masakuni or Tatsuo Ikeda on Yahoo auction yet I don't see much discussion about such knives...
https://mixi.jp/list_bbs.pl?id=816706&type=bbs
It's surprised me that while people love collecting rare knives in Japan, there are very few places to talk about them.
You really have to fight hard for any Genkai/Okishiba Masakuni or Tatsuo Ikeda on Yahoo auction yet I don't see much discussion about such knives...
Ochazuke-san, I use it because I spent most of my Japan time in Okinawa. So for me, it comes more easily than standard Japanese.
Hi Mitchell san ^^
AFAIK, there is few internet community about cooking knives in Japan. I guess only professionals care about that. Even professionals, there are probably a handful of people who know a lot about steel and types of grinding stones. Cooking knife is a much more minor topic than you might think in Japan.
Below are threads about cooking knifes or whetstones in 5chan. Hope it helps.
http://matsuri.5ch.net/test/read.cgi/cook/1616137427http://matsuri.5ch.net/test/read.cgi/cook/1621150054https://matsuri.5ch.net/test/read.cgi/knife/1474375335/l50
P.S A YouTube channel about funny knife making.
Hello Suda san,
Thank you very much for your comment!
Yes, you are right...it seems like Japanese community seldom publicly talks about professional knife (but still Japanese social media did a great job in promoting it though). And it is pretty sad, considering the fact that they can much easier acquire those knifes compared with us.
Anyway, thanks for sharing those websites!! Will take a look one by one and see if I can extract some interesting information there.
Cheers,
Mitchell.
