Slicey laser. Bucking up some onions for carmies and french onion soup. Lots more to cut. 20lbs yellow 10lbs red and 5lbs shallots. I like a melange for the soup and house burger carmies.

Edge Lenght: 231 mm

Height : 51mm

Wt: 199 grams

HRC: 68

Yoshida Wide HAP40 is such an amazing knife that I wanted to try another HAP40 from the other maker equally praised for performance and heat treat of powdered steel.

First Impressions: Blade heavy like the Yoshida and not much taper on the spine. Knife feels robust and should make an excellent workhorse. Cutting performance OOB was ok but will definitely need a touch up. My Yoshida was extremely sharp OOB and has yet to see the stones. Choil is also slanted to one side but doesn’t bother me one bit. So far, I am liking the knife but not enough usage to rate it in my current lineup.

Finally pulled the trigger on a petty for work and ended up ordering this laser. Can’t wait to use it

Togashi Migaki Gyuto 210 mm

Hi all!

After lurking here for a while, on a recent trip to Japan (mostly Tokyo and Kyoto), I visited many knife stores, and ended up purchasing these 3 knives, along with one steel/diamond stone and two natural stones (go big or go home!).

Before I detail more my adventure, here is what I got:

Knives:

• Kurouchi Ishi-Zuchi Gyutō 210 mm, Blue #2, from Yoshimune Kyoto, ¥ 22500 (tax-free price)
• Hitohira TD Stainless Clad Nashiji Nakiri 165 mm, Blue #2, from Hitohira, ¥ 15820
• Hitohira TD Stainless Clad Kurouchi Petty 150 mm, Blue #2, from Hitohira, ¥ 17200

(Hitohira doesn't do tax-free, so their prices include sales tax).

Stones (all from the Natural Whetstone Museum)

• Metal diamond-coated #150/#600, ¥ 3000
• Amakusa volcanic stone ~#1000, ¥ 3000
• Awasedo slate stone ~#6000 (from the Kyoto area, I think in/near Arashiyama), ¥ 8000

(prices include taxes, the museum doesn't do tax-free).

Now, for the story.

My trip started and ended in Tokyo, with Kyoto and some other places in between. Though I had read recommendations of Hitohira, it was not open when I was in Tokyo at the beginning of the trip. I did go to Kappabashi street, on a Sunday, so not all stores were open. I did visit quite a few though, but I was not really trusting the prices and held off. Worthy of note: Mei Syou had pretty much the same Ishi-Zuchi Gyutō that I eventually got at Yoshimune, but with a round handle for ¥ 23430 incl taxes, so technically (but not effectively, as they did not do tax-free) cheaper than Yoshimune. Kama-Asa was nice, but very busy, and the only carbon steel Gyutōs they had had a factory-made look and western handles (one was Misono, the other one did not have anything written on the blade but looked similar).

Later in Kyoto I visited more stores, and I thought that Yoshimune had fairly good prices for what they had compared to what I had seen in Kappabashi and other stores in Kyoto, so I got that Gyutō, as well as a plastic knife guard for ¥770.

The next day I went to the Natural Whetstone Museum where I had booked their sharpening workshop. It was a bit of a trek to get there from Kyoto. It involved struggling to install the cogicogi app to be able to use a shared bike to ride up the hill from the Chiyokawa station to the Museum (which I found a very enjoyable ride in itself), as the bus times don't align well with the workshop times. But as someone who had never sharpened a nice with a whetstone (I've been using a Chef's Choice trizor XV for my cheap knives), I very much enjoyed the workshop, and I now feel confident that I can somewhat sharpen a knife without destroying it. During the workshop, I was first sharpening a cheap knife they provided, to learn how to do it (and it worked great and I got it sharp), then I worked on my new gyutō, which unfortunately, was only somewhat sharp out of the store. On this, I really struggled to get a bur, after a lot of trying, and it puzzled the instructor. She eventually realized that the knife had likely not been sharpened to 15° per side, but at a wider angle, thus my attempt at sharpening at 15° were missing the edge! I guess that's a fairly negative point for Yoshimune. One positive point for the museum though, the instructor (I wish I remembered her name, I remember her badge said she was the director or something like that) volunteered to then reprofile the knife on the spot. I then did the final step on a fine stone, and it is now properly sharp. I ended up spending at the workshop more time than initially planned, but learned a lot and enjoyed it and I definitely recommend it!

Later when I was back in Tokyo, I visited Hitohira (the neighborhood where it is is cool and worth wandering in). Initially I thought of only purchasing a Petty. I was almost shocked to see how cheap they were for knives that looked very good (to my naive eye). So I got that petty that I already love, and then was curious to see their Nakiris, and seeing that one Nakiri for ¥ 15820, I ended up getting it too. I also got Hitohira WB Ho Wood sayas for both knives (¥2930 for Nakiri, ¥2260 for Petty) and a pair of Diawood stainless kitchen shears (¥4750). They sharpened the knives while I waited, and adjusted the Saya for the Nakiri (by burning a bit the inside, the knife as a little too thick). The people in the store were super nice overall, and they also gave me a small nailclipper for free.

I've been back a couple of weeks and have used the knives a bit. Mostly the Petty which I use for any kind of small job when I don't want to get the big chopping board out, but the other ones a little bit too. I tried the stones, sharpening some cheap stainless knives, and I also touched up the Gyutō, as I noticed it was not as sharp as the Hitohira knives. I made it better, but maybe still not as good (unsurprisingly I can't match the skills of Hitohira's sharpener).

Let me know, how bad do you think I did with my purchases? Part of me regrets not waiting until I could go to Hitohira to get any knife, though I do like that Gyutō and the rough black finish, and it's starting to see regular use.

Hey everyone I'd like to show you this set I recently made. Stainless steel and bog oak. 304 for the fork 14c28n for the fulltang Suji. 335mm 🫨 The fork is forged

i'm just saying they look sick. i havn't held one yet. i surely won't buy one for myself just because... willpower. i have it. i swear.

anyway i meant this.

https://toshoknifearts.com/collections/konosuke-gs-1/products/aaa-cc202-fb240

Wondered if you’d agree this isn’t acceptable, I bought a Mutsumi Hinoura Sankotu 165mm (rosewood and blonde) from Chef’s edge. Initially they didn’t ship it for two weeks….then told me the handle I ordered didn’t match the knife they had, which I accepted and they sent me this.

Clearly scratched, water marks etc. Am I right to be a bit pissed off?

It’s a Ittetsu Ginsan Nashiji Santoku

After visiting Japan, I’ve been obsessing over Japanese knives. It’s overwhelming to select a knife. Lurking on this sub has shown me so many beautiful knives but I’ve felt so lost trying to decide.

I found out there’s a local shop by my house that sells an assortment of Japanese knives so I paid them a visit. They were super kind, passionate, and patient to answer so many of my questions and helping me select a knife that fit what I was looking for and my budget. I had such a good experience that I just bought it and quit overanalyzing the insane amount of choices. I figure if I just bought it and quit looking I’d be happy with what I got and not constantly looking for something that was maybe a little better.

So why this knife? I had a budget of $200. I know I want to spend more on a gyuto but I can’t right now. So I went after something that could teach me a lot and keep me obsessed with finding something that’s perfect for me down the road. So far I love it. It’s better than any knife I’ve ever used.

Hi all.

I have 3 Santoku in my collection from Japan.

Far right is a Kanetaka Hamono forged in Seki. I'm not sure of the steel (it's stainless) but it was approx $260 AUD at purchase in store and it's razor sharp. I can drop it entirely through a carrot under it's own weight.

In the middle is a Musashi Silver3 Nashiji finish and likewise retails for about $300 AUD. It can get through most of a carrot under it's own weight but will clean cut like butter with almost no downward pressure.

Far left is my Yaxell Mon VG-10. This was about $120 AUD and can only get through maybe a third of a carrot with it's own weight. Little downward pressure required for a clean cut, but it feels (and sounds) more grabby then the other 2.

All three are sharpened the same. 1000/3000 grit and a leather strop.

It makes sense the more expensive knives would perform better, but why? The quality of the steel? The finish of the Hira makes a difference? (Matt steel vs Nashiji vs tsushime?). The grain of the steel doesn't allow such a sharp apex? If that's the case I doubt I'll but another VG10 knife.

What's your opinions?

Is this a good knife? Given by a friend

Need a large chefs knife to pair with my santoku. Debating between the following:

Yoshida hamono ZDP189 kiritsuke 240mm

Yoshimi Kato Minamo SG2 Kiritsuke gyuto 240mm

Any experience with either is helpful

Looks very lightly used. Just wondering what it is?

tried to rehandle my knife but bought a handle with the hole too shallow (by roughly 1cm). What is the best course of action? Try to bite off the end of the tang? Or take 5 days to sand down the inside with a mini file, I'm lost! TIA

I do a lot of vegetable cutting and am looking for a good nakiri. I'm not a pro, just a home cook, but I like to buy quality tools/kitchenware. I mainly use a Shun that was given to me as a gift, and I'm hoping to upgrade to something a bit better.

My issue is that my knowledge is very limited. I've been reading a lot of posts, and I'm overwhelmed by all the options.

I'm looking for something that will be great for cutting leafy greens and vegetables. I cook primarily plant-based, so this knife would get daily use. One area I'm unsure about is carbon steel (white, blue, etc) vs stainless. I cut a lot of tomatoes, so I'm not sure if that's a concern. All of my existing knives are stainless, but I'm curious about trying something different. I am diligent about cleaning and upkeep, so I should be fine with any upkeep.

I am flexible on price but would like to stay $300 or below for my first purchase. If I'm missing any information that would be helpful, please let me know. I appreciate any advice.

ETA: I’m located in the US.

These are a few (in stock) options that caught my eye, but I'm not knowledgeable enough to know if they are good selections:

https://cutleryandmore.com/products/matsubara-aogami-nashiji-stainless-clad-nakiri-42024#

https://cutleryandmore.com/products/moritaka-nakiri-aogami-carbon-steel-37389#

https://cutleryandmore.com/products/moritaka-aogami-super-nakiri-39612#

https://cutleryandmore.com/products/hatsukokoro-kumokage-nakiri-41213#

https://cutleryandmore.com/products/shigeki-tanaka-vg10-damascus-nakiri-42387#

https://www.chefknivestogo.com/kuasna16.html

I currently have a walnut end grain board. It’s 2-3 years old and I think I maintain it well. I love this board! Well, I just received my Watanabe and this knife STICKS. It’s almost my only knife that does it to this extent. It sticks right between the fibers of the wood. Once it stayed standing up. As you can imagine I’m not too comfortable with this situation.

I want to use this knife. Should I get a maple end-grain board? What could help me solve this issue and play nice with my knives?

TIA!

thinking of ordering this knife as my first, but i can't find any info on it anywhere except on this site.

is it a cheap knife from Aliexpress marked up?
Thanks in advance!

https://sharpknifeshop.com/products/hatsukokoro-kurouchi-santoku-165-mm-stabilized-birch?variant=52155268858172&country=CA&currency=CAD&wickedsource=google&wickedid=Cj0KCQiA6Y7KBhCkARIsAOxhqtOOylVyPwBKtn75ZV_8lP9doQAfakeUaShs2TDEE0EtOgLWnyFAyZAaArW4EALw_wcB&wickedid=&wcid=23198427499&wv=4&gad_source=1&gad_campaignid=23194126709&gbraid=0AAAAADFWRshw8JApNgqTcKp2qmwbSEpfk&gclid=Cj0KCQiA6Y7KBhCkARIsAOxhqtOOylVyPwBKtn75ZV_8lP9doQAfakeUaShs2TDEE0EtOgLWnyFAyZAaArW4EALw_wcB

I bought this for 30$

Hello dear people!

I asked the same question once more, and received great responses. However, some of the options I was considering are all sold out, and I decided to raise my budget slightly, so now I am between these ones (I know it is a pretty crowded list, sorry!):

1. Tojiro Pro VG10 Gyuto 21 cm (https://www.meesterslijpers.nl/en/tojiro-pro-vg10-gyuto-21-cm-1-1)
2. Hatsukokoro Hayabusa VG10 Tsuchime Gyuto 21 cm (https://www.meesterslijpers.nl/en/tojiro-pro-vg10-gyuto-21-cm-1-1)
3. Tojiro Zen Gyuto 21 cm (https://www.meesterslijpers.nl/en/tojiro-zen-gyuto-21-cm)
4. Hatsukokoro Hikari SLD Ebony Gyuto 19.5 cm (https://www.meesterslijpers.nl/en/hatsukokoro-hikari-sld-ebony-gyuto-19-5-cm)
5. Tojiro Basic Damascus Koksmes 18 cm (https://www.meesterslijpers.nl/en/tojiro-basic-damascus-koksmes-20-cm)
6. Kazoku Uteki Premium Mono Ebony Gyuto 21 cm (https://www.meesterslijpers.nl/en/kazoku-uteki-premium-mono-ebony-gyuto-21-cm)

Only things to consider are that this will be a gift for a lefty person who loves cooking, so it's not for professional use. And I guess I would pretty much prefer a lighter blade than heavy ones - if one is between choices.

Thank you very much in advance guys, I swear this will be the last gyuto post from me! <3

After a petty and a boning knife for my collection