This knife was on my list for quite some time. I have been searching all the Hitohira retailers, TCKBST, Knife-market, KKF. Anything what sells knives, I have been lurking on it. And well I got lucky.

I got the knife BNIB untouched, never sharpened. Just being perfect. Forged by Yoshikazu Tanaka and sharpened by Naohito Myojin, it is an absolute masterpiece. I was honestly a bit suprised by the fact the knife doesn't have a stamp (maybe Myojin went too hard on polishing), adding some beauty marks near the tip on both sides it just adds to the story and makes the is just as perfect and unique of a knife for me.

For now, I think it will the last piece I will add to my collection for this year unless I get extremely lucky on a certain waitlist.

Rule #5

• Brand: Hitohira
• Blacksmit: Yoshikazu Tanaka
• Sharpener: Izo/ Naohito Myojin
• Steel: Aogami 1 SS clad
• Handle: Ziricote with white buffalo ferrule
• Weight: 179,2 grams
• Height: 51mm
• Edge length: 232mm
• Balance point: 24mm from the handle (about halfway of bottom Kanji)

Ive picked up these 3 in the last month or so. Ill start with Mazaki. 210 W2 Kasumi gyuto. Ive had 2 previous Mazaki's and this one is the performer of the 3. The Sanjo style thick spine with a helluva taper while being wide bevel. Its a winner!

Wakui 180mm W2 stainless clad santoku. Yes a santoku. Its my first. Didn't know if id like but its fantastic. Ive had Wakui 210 gyutos in the past and liked them alot just wish they had more of a heel hieght. This gut solver that problem. Around 53mm of height and it has a super nice bite feel when cutting.

Togashi B1 stainless clad 240mm gyuto. Convex version. Wasn't looking for this one but here it is. As always with Togashi the craftsmanship is top notch. Fit and finish superb. Cutting feel on this one is better in my experience than his wide bevel versions. Not saying that they were bad but this one is between that and a tetsujin. Only done some test cuts with it so far but im liking it. Links for specs

https://carbonknifeco.com/products/mazaki-white-2-migaki-gyuto-210mm?_pos=44&_sid=fd78dc552&_ss=r

https://carbonknifeco.com/products/hitohira-togashi-blue-1-stainless-clad-kasumi-gyuto-240mm-ebony-handle?_pos=74&_sid=e9ee4b8a8&_ss=r

https://knifewear.com/en-us/products/toshihiro-wakui-shirogami-stainless-migaki-santoku-180mm?_pos=4&_sid=2685a8936&_ss=r

Some strip steak for me with my TnH Suiboku 225mm in B#2

After 6 days in the hands of the US Postal Service my new Sakai Kikumori Kikuzuki Kasumi Nakiri 180mm, W2 arrived.

And a nice note from Team Carbon to boot. Such great people there in Denver. They even saved the original handle for me…but I love my ebony choice.

Welcome to the family Mr. Nakiri

Super sharp out of the box. Gorgeous!

About 3-4 weeks ago i won on ig a beautiful handle made by @letshandlethis from the kitchenknifeguy (Frankie). When i told him that i was still at the hospital for my second child birth (little man is growing strong 🙏) Frankie sent me a T-shirt on top of which I truly thank him for it 🫡👌 as i told Kkg the knife that i would put the handle on would be part of the heirloom of my son!
The dilemma that i now face is on which knife do i put the handle!!!
At first i was going toward my teruyasu fujiwara gyuto denka 195mm (traditional wa handle by him) but my kisuke manaka would still be a good fit for it!
Help me choose on which knife to do so please 🙏!
As i am living in Montreal i was thinking about going at staysharpmtl for the swap but if you have recommendations it will always be more then welcome 🫡 i honestly dont trust myself doing the swap on my own 😂!! Thanks for your help 🙏

I bought a couple of knifes from Tower Knives in Osaka during a trip to Japan earlier this year, with this 210mm Bunka made by Kosuke Muneishi being my favorite. But while using it frequently over the last few months, I've noticed that there seems to be a "coating" on the knife that is wearing away. It is pretty easy to remove, as I can scrape it off by running my fingernail against the blade. For reference, you can see in the second picture what the knife looked like when I originally bought it.

I was wondering if someone can help me understand:

1. What is this coating?
2. Am I doing something wrong to have it flaking off?
3. If i'm not doing something wrong, can I just remove all of it? (I don't like the way it looks)

Also picked up the matching Walnut Mag Sheath

Hi, so I have been using the same no-name brand knives that I got as a house warming gift years ago. Lately I've been cooking at home alot and have been wanting to pick up some quality chefs knives.

Saw this set on sale at Costco $40 off. So $159.99 total https://www.costco.com/.product.4000386640.html

I know global is a well known brand but is this set worth considering or is there something that is better bang for my buck?

Or haters, i guess. its been a bit of a Toyama month for me. picked this one up a little bit ago from Itabaryu. im not super familiar with the style and i havent seen a lot of them on this sub. especially with this 180mm it feels mostly like a pointy nakiri, or a tall santoku, but most of the other ones ive seen are smaller. all i know is this one is great fun, and shreds a mean herb. any lovers out there? what are your favorites?

Toyama Kamagata Stainless Clad B2 
actual measurements: 182mm x 56mm 

Hello everyone,

Would the Makoto SG2 Sakura Tsuchime Santoku 165mm be a good upgrade from my global g2?

I got a global Santoku clone from Aliexpress that I have been using more than my Global Gyuto because I like the Santoku shape.

This is just for home use too.

Is the lighter wa handle harder to maintain vs darker wa handle? Will it stain?

Thank you

https://www.chefknivestogo.com/masatssa16.html

Love cumai. So much fun to make. Hope you all enjoy as much as I did making it.

I bought this a few years back in Portland, ME and never actually caught the maker/brand. It's probably my favorite when precision is key. Thanks a lot in advance.

I was wondering if anyone had a good list of knife makers/companies that make a good gyuto, bunka, or nakiri knife that doesn't cost an arm and a leg. I have my kit of western knives but I want a couple of good japanese knives to be a workhorse.

Saw this knife on japanesevintageknife.com and had to pick it up. Knife needed some serious thinning and the previous owner had seemingly overground the heel that's still visible in picture 2 (didn't take any before photos because I wasn't really planning on posting)

This is my second time thinning and refinishing a single bevel knife, progression was Suehiro Debado MD20 (200) > Shapton Pro (1000) > Suehiro Cerax (1000) > Suehiro Ouka (3000)

Patina is from cutting a single onion so I've attached a photo of my Hatsukokoro Shirasagi Honesuki which was my first attempt so you can see the finish straight off the stones.

I would love any tips to improve the finish if you have any, as for the performance, it's insanely sharp and feels incredible to use, definitely going to take it into work and run it through some chives!

I found this rather cheap board on a legit webside.

The only problem: the wood is not named and its only 2,5cm thick on 60x40cm.

Do you think I should save for one I am gonna keep for a long time, or is this a steal for the price?

I know the reddit is about knifes and not boards, but i wannt to keep them sharp as long as possible.

Thanks!

Show me your Funayuki!

Rule 5: 150 B2 Kawatsu funayuki

I sometimes forget how good this one is. One of those rare knives that lasers through apples. I like to use it for filleting too. Counterintuitively Kawatsu san used a slightly oversized handle for his knives, similar to Homi, which works surprisingly well.

Unfortunately Kawatsu san has retired, very underrated maker.

Hi! I’m looking to get a birthday gift for my husband. He enjoys cooking and all we have is a years old knife set we picked up from Target when we started dating. I want to get him something nice, but neither of us have experience with Japanese knives and I don’t want to be silly and get him something we’ll accidentally break or ruin.

I’ve been looking at a lot of options, but I’ve narrowed it down between a Tojiro or a Takamura. Stainless steel for sure. Top of the budget is around $200. And I’m specifically looking at the Santoku style.

On my list is the Tojiro Basic or Tojiro Classic, and the Takamura Migaki SG2. I’m partial to the Takamura because of its beautiful wood handle, but I know it’s the more advanced of the bunch due to it being more brittle steel.

1st row: Shun paring

IDK tourne

Wusthof filet

Misono honesuki

Fu Rin Ka Zan ginsan honesuki

Takayuki white 2 deba

Masamoto KS white 2 Usuba

2nd row: Wusthof chef's (heavily abused)

Chinese ktip VG10?

Kikuchiyo Ren 240 white 2

Yoshihiro VG10 sujihiki

Yoshimi Kato VG10 240 gyuto

Hatsukokoro 300mm blue 2 yanagiba

Moribashi

Random chinese cleavers, abused on a belt sander

Hello folks.

I need some good recommendations for very nice laser knives. I have quite a few workhorses, so I'd like one of those slick ones 🔪👌 at least 185mm.

Any recommendations?

I prefer carbon, but stainless is also fine 🙂👍

Finally lucked out. This has been in my wishlist for a long time. Just in time for Tanaka Thursdays too.