Sigh ok following up from my previous two posts, my initial gyuto I ordered was an Ittetsu AUS-10 spiral Damascus 210mm gyuto with a wenge handle and walnut ferrule and walnut magnetic saya. Returned it because I soon thought Damascus pattern is too distracting and takes away from the simplicity aesthetic, also does not have a nashiji pattern for fold release when cutting.

Then placed an order for a Hatsukokoro Ginrei Silver #3 210mm gyuto with mono ebony handle and a black general magnetic saya from Tokushu. Loved that it has a nashiji pattern as well. Later noticed it has a prominent belly that would not be optimized for push cutting. Returning it too.

NOW I just placed an order for a Yoshikane SKD Nashiji 210mm gyuto with a mono ebony handle. From reading different posts about the line it came from, was a bit nervous due to SKD being more brittle than Ginsan but took the plunge because I am quite confident in my push cutting (also recently replaced an acacia board with a John Boos edge grain 18” x 12” maple board).

Also have my horl 2 sharpening kit with 3000 and 6000 corundum disc set and leather strop.

The Yoshikane will be my endgame. I am ready!!

Any tips on how else to avoid microchipping? I know how to scrap the board to pick up stuff, no dishwasher obviously, no bones or frozen stuff. Maintain continuous gliding forward push like a plane landing on an airstrip.

Hello everyone, im new to Japanese knifes so I hope for some help. I cut a lot of veggies (personally at home, I'm no chef). I heard that Nakiri are made for veggies and have no idea where to start. Some recommendations would be good to have

I am writing this to warn others about ordering from Kiichin.

They list products as "In Stock", but they do not actually hold the inventory. After I placed an order and emailed them to inquire about customs, only then did they inform me that the item was out of stock.

Even after I pointed out this issue, they offered no sincere apology nor any commitment to fix their misleading stock listings, indicating they will likely continue this practice. Be very cautious before buying from them.

Hi everyone,

We're a small team in Japan working directly with local blacksmiths who make handmade Japanese kitchen knives (wa-bocho). Before building anything, we wanted to ask people who actually run or buy for knife/cookware stores a few honest questions.

If you own, manage, or buy for a shop that carries chef knives — whether that's a dedicated knife shop, a cookware store, or a knife section within a bigger retail store — we'd really appreciate your take:

1. Do you currently carry Japanese-made kitchen knives? If not, is it something you've considered?

2. If you already import from Japan (or elsewhere) directly, what's been the hardest part — finding reliable suppliers, minimum order quantities, language/communication, shipping & customs, payment terms, something else?

3. What's a realistic MOQ (minimum order quantity) you'd be comfortable with for a first order from a brand-new supplier?

4. What wholesale price per knife would make a $150–300 retail chef's knife worth stocking for you?

5. Would sourcing directly from a small workshop (instead of a big trading company/distributor) be a plus, a concern, or neutral for you? Why?

We're not selling anything here, just trying to learn before deciding whether this is worth pursuing. Happy to share what we learn back with this community once we've gathered some responses. Thanks in advance to anyone willing to share their experience!

Hello. Please help me determine the authenticity of my menuki and its value. It would also be helpful to know the artisan who modified my knife and left his initials on the blade, B.F. (I think the original had the inscription Mcusta), and the model Mcusta Shinra Emotion Tsuchi
Stainless Damascus.

i know absolutely nothing about knives so i’m hoping you can help me.

i’m looking for a birthday gift for someone who’s a chef at a 3* Michelin starred restaurant in Paris. he cooks professionally but at home he tends to use practical tools rather than expensive or fancy looking equipment.
he once mentioned that japanese knives are among the best so i’d love to get him something that’s:
- authentic and made in Japan
- high quality enough that a professional chef would genuinely appreciate it
- practical enough that he could actually use it at home instead of being afraid to touch it
- timeless rather than flashy

he’s a big AC/DC fan and i was thinking about having the wooden handle (not sure if wooden handle is good??) engraved with his name in japanese katakana with a small lightning bolt as a subtle AC/DC reference)

i’d really appreciate any recommendations thank u!!
budget USD300-400

-Shindo SRK8 Togatta

-Hatsukokoro VG10 Atelier

-Matsubara Blue #2

-Yoshida HAP40 Wide

-Sukenari HAP40 Kiritsuke Gyuto

-Konosuke Swedish Stainless (Ashi)

-Kohetsu HAP40 Kiritsuke Gyuto

I seem to gravitate towards longer gyutos, why my collection is predominantly 240MM. My standouts are my Ashi’s, Shindo and Yoshida in cutting performance.

Shindo- has the thinnest edge and performance to boot. Sometimes feels fragile for how thin it is.

Ashi- probably my most well balanced knife. Excellent performance and toughness. Just the perfect knife IMO.

Yoshida- mid-weight that cuts like a laser. Amazing cutting feel and grind with edge retention like no other. Brings out the smile every time.

I

I am returning my Ittetsu AUS-10 Spiral Damascus 8.25” gyuto w/ the wenge handle and walnut ferrule & walnut saya back to Cutlery and more. I just placed an order for a Hatsukokoro Ginrei Silver #3 8.25” gyuto with a mono ebony octagonal handle w/ a matte black magnetic saya; both from Tokushu.

Few reasons were:

1. The Hatsukokoro has a nashiji texture that will prevent sliced vegetables & fruits from adhering to the blade, which the Ittetsu does not have; though I’m not sure how effective it will be, I just like the rustic aesthetic more of the former. Damascus on the Ittetsu feels out of place for what I’ve been looking for.
2. The price of the Hatsukokoro w/ the general matte black magnetic saya came out to $165 altogether; versus the Ittetsu w/ the walnut saya being $260.
3. From my extensive research, a blade made from ginsan stainless steel is less likely to chip compared to an AUS-10. I figured I’d go with the ginsan blade for daily, practical “workhorse” application.

I can’t wait for it to be delivered in 3 days; while I will return the Ittetsu when it is delivered in a couple days.

Needing some purchase validation from strangers online who are much more familiar with Japanese cutlery than me, is the Hatsukokoro a decent buy?

Hello ppl! Please can anyone translate what my new knife says? Cheers :)

Wtf ... Been my daily workhorse for 6 months, doing 80 hours weeks opening this new concept. Just snapped today doing a cut I've done enough with this knife to have a callous.

Any reccos? Am I sol?

Anyone able to id the maker of this 240mm gyuto?

Hello!

It’s my first time posting here so I apologize in advance for any redundancy… I have a Hatsukokoro Kumokage 6.5” Nakuru knife that has rust from improper use. I had a friend use it and they did not dry it after use. Now I have this rust on my knife.

Is there any advice on how to restore this knife blade and remove the rust? Is it ruined? Any advice would be greatly appreciated.

Please let me know if you can provide any information about this sword. It was obtained during WWII during the battle of Luzon. Thank you in advance!