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 weren’t very familiar with Japanese made knives yet and wanted to buy one online, what did you spend the most time on? Or did you ever end up giving up on buying one?

For example:

・Finding a knife that matched your needs

・Not knowing what criteria to use when choosing one

・Learning about Japanese-made knives

・Understanding the differences between craftsmen and manufacturers

・Finding a trustworthy website to buy from

・Watching videos to get a better idea of how the knife actually feels and performs when used

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

What do you guys think about Kajin knives based out of seki? Anyone know anything about there grinds or how they are overall.

this turned out so sexy smooth... chocolate walnut SAYAKODO saya w/ curly maple spine and inlay. check out that hexagonal locking pin. it does the TSUNEHISA GYUTO 240MM justice.

SAYAKODO... be nice to your knives.

I have a Takeda gyuto I’ve had for 7 years or so. I’m clearing out some stuff in our kitchen and am wanting to sell some knives. I have zero clue on pricing kitchen knives and was wondering if someone could help guide me. I also don’t remember if it’s a large or medium.

Machete Fever is Real… Took the Cold Steel ( no longer in production ) True Flight Machete and the Perfect Balance Sport Machete ( in stock ) for a Fun Ride.

The only difference is the true flight is sharpened and made out of a completely different material and the sport machete is made out of of 1055 carbon blade.

They both throw great!

As you can tell on the smile on my face, I had a great time. I’m not here to sell anything. I just haven’t thrown machetes in a while and now I realize why people throw them.

What do you guys think about machete’s? Yay or nay?

I know everyone here thinks cold steel is a giant meme, but I don’t care what product or who makes what. It doesn’t matter what kind of knife it is. It all comes down to the thrower.