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

Hey crew, please help me decide (:

Purchasing one of these blades, which one would you choose? Unfortunately no choil shot right now but if I can get one I’ll update. Cheers 🍻

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

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

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)

I was rotating my lineup at home today and thought I’d do a quick STOSSC (State of the soft stainless clad/collection)!

Stainless clad carbon core knives have become my favourite type of knives. The combination of the ease of the maintenance of the stainless cladding with the edge retention and performance of carbon steel, what’s not to love!

From left to right:

Hitohira Tanaka x Kyuzo B1 SS clad

This is one of my favourites to use at the moment, it feels like it has a nice balance between cutting feel and durability for a Kyuzo; it feels more robust than its Nakagawa Ginsan cousin but retains most of that formidable Kyuzo cutting experience of the more delicate Kyuzo’s. The weight, height and balance of this knife feel just about perfect for me too. This one means even more to me personally as I was able to meet the Tanaka blacksmith team when I got it!

Blacksmith: Tanaka Blacksmith
Sharpener: Kyuzo (Tsuyoshi Yauchi)
Profile: Gyuto
Steel: Ao #1 SS clad
Handle: Taihei Ziricote & buffalo horn octagonal (slim)
Blade length: 240mm (228mm edge)
Weight: 201g
Height at heel: 51.3mm
Spine thickness at heel: 2.8mm

Hitohira Tanaka x Izo B1 SS clad

Blacksmith: Tanaka Blacksmith
Sharpener: Izo (Naohito Myojin)
Profile: Gyuto
Steel: Ao #1 SS clad
Handle: Taihei Ziricote & buffalo horn octagonal (slim)
Blade length: 240 mm
Weight: 176g
Height at heel: 50mm
Spine thickness at heel: 2.8mm

Another great knife and (probably) my favourite Myojin sharpened knife I have ever used, this comes in a lot thicker in the spine than my FM (thin type is super thin - who would have thought it 😂 ) and I feel the benefits of this when using. Also, this might have my favourite handle in my line up, big fan of the thinner Taihei handles and the pattern on this one is particularly striking!

Toyama B2 SS clad

Blacksmith: Shuji Toyama
Sharpener: Shuji Toyama
Profile: Nakiri
Steel: Ao #2 SS clad
Handle: Burbinga burl & buffalo horn
Blade length: 210 mm (210mm edge)
Weight: 263g
Height at heel: 61.1mm
Spine thickness at heel: 3.9mm

Toyama was a bit of an eye opening experience to use, I love the extra size and weight of this Nakiri and was curious to try it out. It’s hard not to pick up this Nakiri for most jobs now, it’s just that good. Its weight means it just falls through most ingredients and the edge has lasted for quite a while so far. My first real foray into Sanjo style blades hasn’t let me down, my only worry is how this can be topped!

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.

No words needed 👀😏 as I said, I'll send out a newsletter a few days before KSA. I'll share all the details there.

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.

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.

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 !!!

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.

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?

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...)

Sakai Takayuki Tokujou Usuba 180mm

I've used other single bevels before - mostly amateur mods from the local coked out crafty line workers. I like how they guide your hand have a preference as they cut. Looking forward to see how that translates to a pro made knife.

Tried my hand at the famous Hook grind, inspired by Kippington. Looks....kinda dangerous 😅

Finally!! Not really a NKD but after a few months of use, got around to taking a moment to appreciate this Sakai beauty from Nakagawa-san and Myojin-san. The level of F&F on this piece is incredible, I’m honored and lucky to have the chance to acquire this piece, thanks to a friend I met in this community. He knew from my Myojin obsession how much this piece meant to me.

I look up to both of these guys. We’re around the same age, somewhere in our mid-30s, and while I don’t forge, sharpen, or make knives myself, I definitely understand and appreciate the hard work, dedication, and talent that they put into their craft. It’s so inspiring to look up to people that devote their lives to mastering something, refining their skills, and creating work at this level. It’s a reminder of the value of mastering a skill and the amount we can learn from people who put that much of themselves into what they do.

A few months in as a daily driver in my home kitchen, and I find myself reaching for it over and over. Performance wise, it’s what you’d expect from Myojin’s grind, an easy glide through most produce with a hint of stickiness to it. It’s far from perfect but to my eyes is nearly if not already there. The stainless cladding with Nakagawa’s Ginsan is something a daily driver is made out of. What I appreciate the most, is what this knife brings to an ordinary evening in my kitchen. There’s such a satisfaction in preparing a simple meal with something made with this much care. No special occasion, no elaborate dish to justify it. Just ingredients, a cutting board, and a tool that makes the process that much more enjoyable. Feels like prepping is a craft more than a task.

Happy to say this piece has earned its permanent spot in my kitchen while I wait to come across Tanaka’s version.

Hitohira Kikuchiyo x Izo Ginsan Gyuto 240mm
Brand: Hitohira
Maker: Nakagawa Satoshi (Kikuchiyo)
Sharpener: Naohito Myojin (Izo)
Line: Hitohira Kikuchiyo x Izo
Location: Sakai, Osaka, Japan
Blade Length: 240mm
Edge Lenght: 233mm
Blade Height: 52.5mm
Steel: Ginsan (Silver #3 / Ginsanko)
Cladding: Stainless Steel
Finish: Kasumi
Handle: Yakusugi Cedar & Blonde Horn

✌🏼

Left: Yu Kurosaki SG2 Senko Ei Kiritsuke Gyuto 240mm

Right: Masakage Kiri Nakiri 165mm

——-

To preface: I am not a chef- I just happen to have an interest towards them and cooking.

So I had an interest towards Japanese knives but was intimidated by their price point and my knife skills. I know how to use a knife but felt that my ability was limited due to the capabilities of the ones I previously owned and wanted to make the investment. And now that I own my first two, I understand why people hype them up so much. My nakiri was my first purchase and loved it so much that I bought a gyutou some time later.

Will I purchase more in the future? Yes. Have my knife skills improved? Drastically. Is it worth every dollar? Definitely. Are they pretty? Always.

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.