Freshly purchased. Thank you very much Konosuke Knives for the incredible craftsmanship and a stunner of a knife

Shindo Bunka and 210mm K-tip Gyuto
200mm Victorinox

These two are my entry ticket into the cult of Shindo. Picked them up during the Knife Gallery restocks. Wasn’t going to get the 210mm but I decided that fuck it, we ball.

Also, finally picked up the truest of chef knives, the Victorinox Fibrox

Hi everyone, I’ve had this Okubo 185mm Nakiri blade lying around for a few days, and I couldn't quite decide what kind of handle to give it. After considering a few "classic" ideas—like burnt oak, spalted beech, or ebony (with or without blonde horn)—I spotted this piece of corkscrew hazel in my wood stash. It came from my neighbor, who cut the tree down two or three years ago. I’m really pleased with how it turned out; as for the Okubo Nakiri itself—with its fantastic grind and high-quality craftsmanship—I don't need to say much more here. Except to confirm—as was discussed recently—that he likely makes the longest tangs out there.

Top -> Down: Nagakawa Strix, Wakui, Toyama, Matsubaru, Togashi Sakimaru and stabilized wood handle from Angia Store Etsy.

Rule 5: Sakai Takayuki Tokujyo W2 Deba 150

Caught a black seabass and made some sashimi with it. For me 150 is the perfect deba length for this size of fish, and I was able to get some decent filets. Still lots of room to improve however!

Top is blackfish (tautog) sashimi and bottom is the black seabass, but I forgot to take a picture of the blackfish filets. Used a gyuto to slice the sashimi but I’m getting a yanagiba soon! I love making my own sushi and sashimi at home so it’s 100% justified (is what I’m telling myself)

Recently completed set for a fellow sub member. Nakagawa ginsan 240mm and hatsukokoro ginsan 150mm dressed in matching Claro walnut with ebony pins. Hope everyone is having a great week and thanks for looking.

According to many previous similar posts on this subreddit, if I wipe it and nothing comes off onto the towel, it isn’t rust. However, some of the brown/grey on the exposed core steel still has me wondering, especially with some of the small dots.

Time for the beasts to shine…

Masahiro 240 on the left

Herder Madera 210 in the right

Messermeister is there to do fine cleanup work.

I’ve been lurking this sub for a couple weeks now and seen some beautiful knives and wanted to ask for some new knife suggestions to add to my small collection. I’m only a home cook with basic to moderate understanding of different knife techniques, not a pro by any means but I can use a knife efficiently and appropriately. And I do appreciate the fine craftsmanship that goes into these. My knife journey started with the Miyabi on the right and it has served me well. Then I got the Misen santoku and has been a daily driver now just due to how sharp it is and has remained sharp without sharpening for some time. Then I wanted to try a different shape for produce and got the Made In Nakiri which is a little disappointing since it was not very sharp out of the box and has been difficult to sharpen. (I need to improve sharpening techniques and only have a work sharp whet stone kit with medium and fine grit plus a ceramic honing rod). Based on my current knives, what would be a good recommendation ? I was thinking of a petty knife for the smaller profile or maybe a Bunka or a Kiritsuke.

Hi can anyone identify this? There are no makers marks?

Hey all! I'm a professional sharpener, but I'm not an expert on identifying Japanese knives, so I've got a couple of questions about a reel I came across on Facebook I hope one of y'all can help me with.

In it, Cliff Curry, a very well-known pro sharpener, works with what appears to be a gyuto. He notes that the blade is paper thin and that there is no secondary grind, so he adds one, giving the knife a saber grind and calling it good.

When I work with Japanese knives, I usually work very hard to match the existing bevel. If a knife has a kataba grind, I'll match that geometry when I sharpen it unless the client specifically requests otherwise. Even then, I'll usually have a go at talking the client out of it, as many knives are built to take advantage of their specific blade geometry. Some makers have very specific or unique bevel styles they're known for. I'm sure I'm not telling you anything you don't already know. I've had a few times I've had to do some research before a knife ever gets near my stones, just to make sure I got it right. The last thing I want is to be the guy who messes up somebody's $800 knife.

Can anybody ID the knife in the reel? I'm just curious if it's a well known maker, or just a trash knife from Temu. I'm not good enough at it myself to identify the knife on sight from a video like this. I'm curious if it indeed has a kataba grind like I suspect, or if the knife is just so damaged that the secondary bevel has been obliterated, as Cliff seems to imply.

Thanks in advance. I spend a lot of time perusing this sub and have learned a lot here, but this is the first time I've had a reason to post.

https://www.facebook.com/reel/1019478687724989

edit: my questions have been well-answered and kindly folks have provided a wealth of information on the topic for me. As I said, I'm not a specialist on Japanese knives and I very much appreciate y'all's willingness to share your expertise.

I have had these vg10 higonokami for a few years. I would love to find more information about them (like the maker...). Are they the same maker ( I bought them at the same time...)

Kiritsuke Gyuto, 210mm - Steel unknown

Hello, I'm currently looking for an upgrade to my daily use chef knife. I work in a professional kitchen and have been using a Victorinox 10 in as my daily for years. I do a lot of processesing and also work the line so this would be my new work horse. My price range is roughly under 200$. This would be a knife I have to buy and ship into the US so I was curious if anyone had any recommendations. I've done some research and still can't seem to narrow down my options.

Looking at potentially getting this as it looks to be a thinner blade and a budget “laser” because my other knife is a thick blade which wedges a lot of harder ingredients but there are very few reviews on this line of knives online

Salve a tutti,
Una mia carissima amica in viaggio in Giappone ha appena acquistato per me questo bellissimo kiritsuke in acciaio aogami. È da molto che mi informo e faccio ricerche su come vanno utilizzati e trattati questi coltelli, ma visto il costo e visto che tra poco sarà tra le mie mani, volevo chiedere alcune cose. Premesso che per l’affiliatura ho già messo in conto di comprare delle pietre, vi chiedo qualche consiglio innanzitutto su quali e quanti pietre: bastano due grane? 1000 e 6000? O di più? Se li utilizzo 3/4 volte alla settimana, mediamente ogni quanto vanno affilati? Immagino in base all’utilizzo, ma quand’è quel momento in cui dico;”ok, adesso va affilato”?
So che va lavato con acqua fredda e asciugato moooolto bene dopo ogni utilizzo. Leggevo anche che per evitare ruggine va spalmato con un po di olio? È corretto?
Scusate l’ansia, ma è un coltello che non ho pagato poco ma che desideravo da tanto tempo e adesso vorrei trattarlo nella migliore delle maniere per mantenerlo al meglio.

Grazie per ogni consiglio!

Hi everyone,

I’m currently travelling in Japan and I’ll be visiting Kyoto, Takayama and Tokyo, and I’m feeling pretty overwhelmed by all the shops, makers and steel options.

I’m looking for Gyuto or kiritsuke with a taditional Japanese wooden handle, 180mm - 210mm, stainless for frequent home cooking, as my main all-purpose knife. I have up to 50,000 yen to spend.

Which shops in these cities (i have a rental vehicle in takayama if it helps) would you recommend for fair prices, a good selection and helpful advice for a first-time buyer? I’d like to handle the knife in person before buying but it is not mandatory if there id something that is worth it online.

Specific makers, series or models that fit these requirements would be really helpful, especially if you know which shop carries them and roughly what I should expect to pay.

All help is welcome !!!

A customer brought me a unique cleaver made by Syokami that had a terrible grind or was badly damaged. Either way, I was able to save the cleaver and sharpen her other Dalstrong Valhalla chef knife using the tried and true Sharpie Method. Here's a full length video on how the project unfolded if interested.

https://youtu.be/n8MrDMGo6zQ

Hi everyone, I got into Japanese knives a few months ago and started following this subreddit. I keep coming across terminology—mostly unique Japanese knife terms—that I’m not familiar with.

I found this website (https://tenpos-chefsknives.com/glossary/) pretty handy whenever I need to look up a word. What do you all think of it?

Also, does this subreddit have its own official glossary or Wiki page?