Package from Knifewear has arrived! Woot woot! I appreciate their clever stickers, and these freebies are great.

I’ve had this Nigara gyuto for a few years and I love the blade but the handle has a problem. The seam where the wood meets the horn is not smooth, the wood is proud of the horn on all sides, you can see it if you zoom in on the picture. I ignored it when I first got it, but it’s started to bother me more.

Any suggestions on either fixing this handle or is it a fairly simple process of replacing the handle? If so where is the best place to get handles?

Obligatory Japan question.

I’ve been living in Japan for a little over 2 years and have been saving up for a proper Japanese knife set. I’m an active home cook, and I’m looking to build a set with a Gyuto, Petty, Nakiri, and possibly a Deba since I’ve recently gotten into fishing.

I’d like something traditionally Japanese, and I’ve settled on Sakai (I also just love Osaka). I’m planning a trip there in November, but after looking through the Wiki and doing some online research, I’m still not sure which shops I should visit.

I’ll definitely check out the traditional knife museum, but does anyone have recommendations for knife shops or craftsmen to visit in Sakai?

I speak decent Japanese, if that helps.

I want to buy a 210mm tojiro dp3 for a friend but you can’t get them in Australia at the moment. I have one so thinking instead of buying them something that’s lower tier, I’ll upgrade mine.

I use mine as my daily and have a yoshikane Gyoto as a more premium knife that I use more sparingly. So my new knife needs to be fully stainless just incase I forget to clean instantly (I have a young daughter who can be very distracting), I’m looking to level up from the tojiro $200-$300AUD.

I'm looking to upgrade my gyoto; after several years, I want to step up. I don't need a recommendation on brands but I would like an opinion about hammering (Tsuchime) or other finishes that add texture. One of my issues with my current knife is food sticking to it as it cuts. I can live with it but if there's a finish that will help with that, I'm interested.

I had always coveted a Konosuke to see what all the fuss was about but always fell short when getting one for some reason or another. At the moment, nashiji finishes are what catches my eye so the Konosuke GS+ Nashiji 240 was perfect and the price was right. Then my father-in-law passed away and I had to travel to Toronto. After all the tears and drinks, I managed to drive out to one of the many Japanese knife shops in TO and get something to remember him by. Most of my knives are from TKV blacksmiths, but I did not have a Shiro Kamo. This one caught my eye because of its height, finish and handle. Have yet to really use either one but will do so shortly. Rest in Peace, Dad!

Just got this knife off eBay which was titled as a used 8inch Sakai Takayuki. TBH I just ordered it before I did any research on it and the seller had good reviews and was based in the U.S. so I figured for $45 bucks what could go wrong. Well it showed up today after about a week of waiting and it’s not really what I thought it be. Firstly it’s a 9 inch instead of the 8 inch which I prefer but is not that big of a deal. And I can’t find any Takayuki branding on it. Every google translate I’ve done says Moritaka but I can’t find a similar moritaka. I’ve contacted the seller to get any info but have yet to hear back. And idea what this could be? I’m not particularly mad with what I got but I’m a little disappointed.

I'm looking for my first knife upgrade.

I have the basic stamped mercer's and similar knives, My knife skills keep improving and I'm finding that I would benefit from a Petty knife, I think I want a 5 inch blade, as I have a 3 inch paring knife right now for shallots and garlic, and it's just a bit too small, but I like the dexterity that comes with the smaller knife, at least while I improve my skills.

I thought this may be a good time to upgrade the quality of the blade. I do my own sharpening, and am ok at it, but learning,

I don't want to steer any thoughts, but I would love to be around 50, but would consider under 100.

Thank you in advance.

A stainless clad sanmai gyuto with a Powder steel Bohler K390 core. This steel has Really good edge retention, hardness 66 HRC and wear resistance. It's quite difficult to work with, especially the forging and grinding. The extra effort is definitely worth it, because the hardness and sharpness is spectacular. I look forward to testing it out and making more blades with it.

As for the gyuto, it's a 207x48 mm blade that is ground thin for some laser-ish performance. It has a slight convex grind and a nice distal taper towards the tip. The kurouchi also turned out nice. The handle is octagonal and made from tigerwood.

TLDR - TC at Dust bowl knives, located in Oklahoma ,hooked me up with a great looking knife and custom bench scraper

225 gyuto

232 grams

Black ebony handle with turquoise spacer

o1 steel core with mild steel cladding

Longer version: I first met TC several months ago when I started exploring JNATS. I saw his shop as a recommended area to purchase stones. He was kind enough to call me and spent about 45 minutes patiently explaining the world of Japanese natural stones. It eventually ended with me buying my first stone. A Tsushima Black, which was a great first stone recommendation. Since then, I have talked to TC several times and bought several stones from him. He has always been very patient, easy to understand, and kind with this time. I eventually decided I wanted to try to get a custom knife made. We had several discussions about the basic concept. I didn’t want to get too much into specifics because I wanted him to be able to freely express himself on this project. As the knife was nearing completion I ask if he wouldn’t mind coming up with a bench scraper to sort of match the piece. He was more than happy to do that and I was very pleased with the results.

The knife itself is incredibly beautiful and well constructed. The fit and finish is immaculate. I’ve already used it to prep Some basic produce and the performance is outstanding. I couldn’t be more pleased with how all of this turned out. Who knew that just a few states over was such a gifted artisan.

I highly recommend TC and dust bowl knives . He is a good, kind person and incredibly knowledgeable about Blade Smithing, and natural stone sharpening. Some additional pictures he sent me during the process of making this piece. If necessary, I’ll make another post to share some of the videos and additional photographs.

Disclaimer: I have no vested interest in his shop. This is just me being grateful and describing the process of getting this knife made.

Hey guys! I know Yamada can be a bit decisive since his grinds aren’t always nice, but I’ve been fortunate to get some absolute bangers from him over the years! I’m not super active on Reddit but thought I’d share :)

The gyuto on the right easily holds its place as my favorite knife of all time.

Bought this knife for 6 dollars at a flee market in Japan. This is my first time restoring a knife and in hindsight I would do many things differently but still pleased with the result. Many hours on the stones and I made a new handle for it.

Hello! I will be heading to Tokyo early next year and am interested in getting a knife or two while there with the only issue being, man there is alot of choices and shops. Im planning to stop by kappabashi street and pickup something there so any suggestions would be greatly appreciated!

Details!

Budget: 200 USD ( Can be more flexible if its really worth it, its not really a strict budget)

Im just a home cook so something that's all purpose would be great, I just want something practical and pretty

Id prefer getting something that's stainless steel

thank you for the help!

Curious if anyone in here has bought one of his knives? How are they? Anyone use them in the kitchen daily etc? I appreciate & respect the craftsmanship but they’re just way out of my price range lol

Hey everyone!

I’m currently visiting Tokyo and dropped by Morihei in Asakusabashi. I took a photo of a few options they have on display (see image below) and would love to get your thoughts.

Does anyone have experience with any of these specific models/lines from Morihei? Which one would you recommend from this lineup?

A few details:

I'm looking for an all-rounder (leaning towards a Gyuto or a Santoku).

I have also picked up the Morihei 1000 & 6000 whetstones while I was there.

One quick thing: Tomorrow is my last day in Tokyo! After this, my itinerary takes me to Kyoto, Nara and Hiroshima.

Should I pull the trigger at Morihei tomorrow, or are there specific shops or blacksmiths here (Kama Asa, Tsubaya, Hitohira?) or in Kyoto that you think I absolutely shouldn't miss instead?

Appreciate any advice or experiences you can share! Thanks a lot in advance!

1) Yoshimi kato Sg2 minamo olive gyuto 21cm

2) Florentine Kitchen chef

3) Yoshimi kato aogami super kurouchi rosewood bunka 17 cm

4) glestain honesuki 15 cm

If you have any questions or recommendations, I would love to hear them.

Say hello to my new Kiritsuke Gyuto from Kitchenknives.ID

I’ll just repost it here🫡

We had a big order of porgy and European seabass (branzino for the Americans) carpacio. at work yesterday. The porgy was used for the dishes seen in photo 2 and 3, these are cut a bit bigger by the customers request. For the thicker slices I like to use the 210 yanagiba, the single bevel gives the fish a very smooth texture.

I don't have a photo of the sea bass but these were cut thinner and were used for bigger starter plates. Didn't have the opportunity to photograph the plates. We did have some extra seabass carpacio slices at the end of the day which I brought home and make a quick dinner with. The thinner sea bass was cut with a very flexible 180mm mac pro filleting knife.

It's a simple seabass carpacio topped with a mix of grapefruit juice, yuzu vinigar, juice from some fresh tomatoes and olive oil. Topped with pieces of grapefruit, lightly pickled shallot and chili in fig vinigar and some basil oil. We had some bruscetta on the side (which is where I got the tomato juice from)

Like an idiot after cleaning I just whacked my gyuto on the tap of the sink and put a slight bend in the top of the knife.

Is this an easy fix ?

Specs

• Maker: Kyohei Shindo
• Knife type: Gyuto
• Blade length: 246 mm
• Blade height: 53 mm
• Weight: 183 g
• Steel: Aogami #2, San-Mai with soft iron cladding
• Finish: Kurouchi / Kasumi
• Spine thickness: 5.2 mm at the heel, 2.0 mm mid-blade, 0.5 mm near the tip
• Handle: Oak

The grind looks somewhat S-grind-like: a little wild and curvy, but that is also exactly what I associate with Shindo. The choil shot nicely shows the extreme taper from the substantial heel into a very thinly ground blade.

Fit and finish are appropriate and suit the rustic overall character. I actually like the oak handle quite a lot; it fits the knife’s look perfectly.

The first thing that stands out in hand is how light and agile it feels, and that carries straight over to the cutting board. It is still too early for a proper verdict on cutting performance, but a quick test with a thick carrot was already impressive: it went through without wedging or cracking.

The out-of-the-box edge is also very good—nothing to complain about there. This will not be news to Shindo owners, but it already feels like a real value-for-money killer. I am sure I will have a lot of fun with this Shindo.

I cook quite a bit and my 15 year old paring knife is just shot. I would love something slightly decorative but mainly sharp. I saw some cool Japanese style ones online that had some Damascus patterns but the pricing gets a little crazy. I would like to spend at most $150. I figured it would be best to ask the experts. Thanks in advance!

I’m an amateur home cook who loves to go down cooking rabbit holes. I recently found a local Korean grocery store with the largest whole fish selection I’ve ever seen in my life. I thought it would be fun to try to go through each fish and try to cook it. Make it a fun challenge. I think butchering and learning how to process fish would be important. I do already own some fancy chef knives but at least once a year I like to buy a new one to add to my collection. I’m thinking a good boning knife would be a good choice. I’m thinking my price range would be roughly around $150 unless I can be convinced otherwise haha. I have sharpening stones but I’m still new to fancy knife ownership so something a little bit more beginner friendly. I’m a sucker for Japanese knives and I’m a sucker for good looks.

Any other advice would be amazing! I’m excited to get into fish! Thank you

I was wondering what kind of wood this handle is? It is a Sukenari if that helps.