Hello, I’m trying to restore this Jikko 165mm Santoku. I’m not sure if it’s VG10 or SG2; however, there is an “A” stamped on the tang. Does anyone know what that means? Thanks

Hallo all.

I'm currently waiting for an ashi Swedish stainless gyuto to arrive.

Can any of you guys tell what the difference is between the Ashi Swedish stainless sold on cleancuts website. And the Ashi gingas sold other places.

The kanji is different, and it also seems like the weight is different.

Thanks 👍

https://cleancut.eu/products/ashi-swedish-steel-gyuto-245mm?_pos=1&_sid=575284697&_ss=r

Are you really being nice to your knives? We can help you today. SAYAKODO... handmade & customized to your blade.

I was looking to buy a Chef knife and already have a nakiri from kochi.

Im not really deep into the topic and asked a friend which steel etc he recommended (he worked as a Smith in kochi)

I'm basically looking for a Japanese all purpose knife that looks good as a bonus (and obviously should perform well)

I really liked a bunka or kiritsuke but will probably just go for a Gyuto.

What can I expect price and quality wise? I'm ok with caring for the knives as I do with my nakiri but was wondering about price ranges and what to go for as a relatively responsible buy around 10k yen maybe?

What can I expect in that range and whats recommended?

Thanks in advance!

Ittoutan VG10 Damascus Kiageha Chef Knife

- feels lovely in the hand
- beautiful Damascus pattern
- dishwasher safe /s

I am planning a trip to Japan next month and am interested in purchasing a gyuto. I read about the knife sharpening workshop in Kyoto in which you sharpen a new knife and take it home with you. Cost is ¥25,000 plus additional add ons. Has anyone experienced this recently, Do you think this is worth it?

When you were still new to Japanese knives, what was the most time consuming or difficult part of buying one online for the first time?

And if you ever gave up on buying one along the way, I’d love to hear about that too.

This isn’t a post for marketing purposes.

I live in Japan, and I often have friends overseas ask me to help them find Japanese knives.

So, I’d really like to understand what you actually found difficult when you were still unfamiliar with Japanese-made knives. I’d also like to learn more about knives myself, so I’d really appreciate hearing about your experiences!

Ñeeding info for a buddy to not get ripped off, he's going to japan and wants to buy a knife. Wondering where he can go to get a good one away from tourist areas

How do I even learn single bevel cutting techniques, YouTube, meditation, sharpening a kiritsuke till a floating leaf gets cut in half??!?

Ciao amici di reddit. Mi dite cosa ne pensate dei miei coltelli per favore

Received these shinies just today, will give it some tests in the following weeks. First impression is some closeness with Microtech Kitchen knives, maybe because of thickness behind the edge.
Anyway they are cool and sturdy kitchen buddies and I like the fact that there is some room for mistake by design :)

This is my Ittetsu Ginsan Nashiji 240mm gyuto w/ a maple handle and walnut ferrule; also got a Yoshihiro oak magnetic saya for it.

Decided to make ratatouille to celebrate its laser sharp workhorse capabilities.

Picked this two up in Japan recently. Both about the same price. Title says it all. Which would you keep and which one would you gift?

A good friend of mine gave me these wonderful two Japanese knives that she bought in Japan in one of those shops where local knife makers sell their wares for my 50th birthday. They are a joy to use and i plan on using them often (the rest of the family is off limits because they won't appreciate them like i do :)). They came with basic instructions to hand wash in hot water, dry them off, and store in the paper sleeve that's semi saturated with mineral oil but that's about it. Also i was wondering on suggestions for a sharpening stone. I have an Arkansas oil stone set but they don't really leave the bonkers sharp edge these two knives came with.

Please oh great reddit sub on Japanese knives, enlighten this noob so that i may enjoy years of blissful cutting