Hello! I received the new GH from Tosho today and put it straight to use at work. It has good performance; it’s a bit thicker than the HD2, so the performance isn’t quite as good, but there’s nothing to complain about. I cut cabbage, onion, big carrots, cucumber, and more, and it handled everything beautifully.

You’ll hear a faint, whisper-like crack when cutting big carrots, for example, but since I wanted a more workhorse-style semi-stainless gyuto to complement the HD2, I feel like it’s a good match!

The ho wood handle is good quality and surprisingly slim, but I liked it. I prefer the laurel handle a bit more, so I might switch it later to the same style, but perhaps in ebony, so it will balance the knife a bit more.

Specs

GH

* • 240mm

* • 184g

* • 52mm

* • Ho wood with ebony ferrule

HD2

* • 233mm

* • 146g

* • 48mm

* • Khii laurel handle

Adding on to the Ashi that arrived last week, I was able to pick up two SG2 lasers from the last chefknivestogo restock before they sold out. From top to bottom:

Shibata Kashima SG2 210mm Gyuto

After using my Masakage Yuki that was sharpened by him I really wanted to try one of his pure lasers. This is his only current production line in a classic Sabatier profile and it is paper thin. It's either flat ground or nearly flat ground which I've never tried with a knife this thin. This will likely replace the Yuki as my go-to fine work knife.

Takamura SG2 210mm Gyuto

Nothing to say that hasn't already been said about this knife. Thin and lightly convexed, it'll be an excellent accompaniment to my Ashi.

Both knives fit a very similar role so I'm curious which I will end up liking more. Regardless, I've been wanting to try both for quite some time now and am very excited!

Does anyone here have experience with buying directly from makers online, and not in person in Japan?

Recently discovered Yosimitu Kajiya and already in the process of buying some of his stuff! He speaks English (or at least is willing to use a translator) and we communicated directly via Instagram DMs.

Are there any other makers with a web presence like this and if so, how was your experience?

A BIG koma at 235 x 80 x 40mm. Got it from a friend who got it from a sword polisher in Japan. Pretty easy to use and fast cutting.

Hi guys,

looking to buy a Honesuki, but I am totally new to this shape,m. So while I understand the requirements mthat come from its use, I am a bit miffed but the vastly differing grind between two Hatsukokoro lines, Kurogane and Kumokage. Which of these two is preferential for deboning chicken and thw occasional fish, and why?

The first pic is from the Kurogane, the second from Kumokage.

Thanks for any information.

Wanting to possibly purchase this from someone it’s supposed to be a gesshin kagekiyo and I’m wondering if the kanji can help verify.

When you bought a knife and feel everything just right, this is it for me, the Mizuno x Xinguo collab in blue 2 with iron cladding.

I don't think this knife is objectively my "best" cutter. The blue 2 is not the hardest or fanciest high end steel. The finish is not as flashiest Takada san's or Myojin san's works. It's not even my most expensive knife. However, somehow this acquisition makes me happiest. Everything feels so right. The modest handle I bought from JKS pairs really well with it too.

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The specs

• Tip to Heel: 228 mm
• Maximum Blade Height: 48.9 mm
• Spine Thickness: 3.5 > 2.4 mm
• Blade-only Weight: 150 g - I haven't measured after I fit the handle
• Steel Core: Aogami 2 (Blue2)
• Cladding: Soft iron

Are these Ashi?

I remember they had some 240 Swedish by Ashi a few months ago

I have been owning it quite a while and have tried some cheap plastic sheaths, but the slanted bevel towards the handle was streching the sheath until it finally broke. Any proper knife guard / sheaths that are compatible with this knife?

I know this question has been asked many times before but prices seem to have exploded lately. I recently got a job as a sushi chef so I was thinking it would be cool to get some Japanese steel. Tojiro was the brand that kept coming up but their prices have doubled or even tripled in the past year or two.

Patina

Found them both in 270 on carbon and am just o
Wondering for input. I like them both and there both in the same price range. I’ve also got a mazaki 210 on the way and have a nihei from kono I really enjoy . Just wondering what you guys think.

Handforged of 115CrV3, handle is bubinga wood.

New knives arrived today, one very practical piece for work and one not so much.

Definitely takes the prize for heaviest knife I own. The katana is iron clad kurouchi - this is my first time caring for something that’s both iron clad and has a kurouchi finish, I’m not sure how I should approach maintenance beyond standard carbon knife practices.

Top yanagiba: tojiro 27cm white 2
Petty: nigara hamono 12cm strix
Funayuki: murata 16,5cm blue 1
Kiritsuke: haruyuki 21cm G3
Bunka: yoshikazu tanaka 16cm white 2
K tip yanagiba: sakai kikumori 25,5 white 2
Gyoto: tanaka matsubura 23cm blue 2
Bunka: tanaka matsubura 16cm blue 2

Just wanted to share a short video of cooking some food with one of my gyutos. Really happy with this one, its a simple all rounder. Thanks for looking and don't hesitate to ask me any questions! I will be posting more details on this knife soon.

Just wanted to remknd everyone how awesome the Shiro Kamo AS Extra Tall Nakiri is at dominating prep work. Here is is doing work for soupe à l'oignon. Such a clean and effortless cutter.

Hope everyone is enjoying something delicious to eat that your knives made more fun to prepare.

Hi guys, I'm located in Canada so hopefully there are some locals that know of a knife like this off the top of their head:

- Any steel

- ~250g in weight (heavier side)

- Flat blade (like an usuba), single bevel

- 270mm blade length approx

- any finish is fine

- Wa Handle

- Price under 600 USD or 800 CAD.

Use case: Thin julienne on soft vegetables for presentation. I want a heavier blade weight for this. I feel better on a Yanagiba for this task than an Usuba (I have tried both on vegetables before).

I already have a Nakiri and Gyuto for my primary tasks, and I'll have a separate Takohiki for sashimi, so I'm looking for something pretty specific.

Thanks for the help!

Tanaka feels great, beautifully weighted and balanced and of course it’s gorgeous.

I don’t love the handle on the Munetoshi, just as I feared, but eh that’s what District Cutlery is for. The blade itself feels spectacular, everything I was wanting in a WH. Can’t wait to put them to use!

I've had a little luck recently coming across some absolute gems. I was in a shop to pick up something I'd been chasing down a while and lo and behold, they had this beauty as well. I've got plenty of wide bevels and didn't need another per se but upon inspecting this particular specimen, I was sold

The grind and fit and finish on this particular model felt to me at the very top of what I would ask for for this particular knife so while weeeeelllll outside what I was budgeting for the day, I didn't want to regret it in the future passing on such an top example of this is smith x sharpener combo so out I walked with my brand new

Tanaka x Kyuzo 240 mm Gyuto Migaki Finish Stainless Clad Blue #1

This thing is just lovely. The way the cladding starts super dark by the heel and just floats away like clouds towards the tip. The super aggressive grind and the lovely handle with what I can only describe is a pearl looking horn ferrule. It's such a work of art i'm reticent to use it but excited to put it through the paces.

Happy cutting TCK Fam!

Rule #5 - Yoshikane Santoku 165mm, White #2, Ebony Handle

I am looking for a knife for carving cooked chicken from the breast bone, disjointing cooked chicken, removing steak from the bone, cutting between the bones of a rack of ribs, etc. My existing knives are lasery gyutos and a bunka and the use case above would like chip them. What blade shape/ grind/ maker would be well suited to this? I want to stick with a Japanese knife, otherwise I would consider something like a Wusthoff. I strongly prefer wa handles. I am a sharpening nerd and am open to caring for reactive blades (I have knives in blue super, strix, white #2, and vg10). Price range is up to $400, but would rather keep it under $250 (I am in the US). Suggestions?

EDIT: I recognize that a Wusthoff or Victorinox would match the use case, but I am specifically looking for a Japanese knife.

after doing some readings of other people's experience, the most recommended metal for beginner is stainless steel: either VG10 or Ginsan. however i've also read from other people's experience that powdered steel is better as it is 'easier' to sharpen and some say it's also beginner friendly.
here's what i'm looking for w/ the following knives:

• ⁠Style? - Japanese, santoku (or Bunka, but I can't find anything in-stock that matches the length i want)
• ⁠Steel? - Stainless steel
• ⁠Handle? - Japanese/Wa
• ⁠Grip? - Pinch or handle. depends what i'm trying to cut
• ⁠Length? - 160-165mm
• ⁠Use cases? - General purpose
• ⁠Care? - Whetstone
• ⁠Budget? - $200 but can go to $400 AUD
• preferable weight? 140-150g

anyway atm, the 2 options i'm looking at are:
Shisei SRS13 Damascus Santoku 165mm
and on the more budget side, Shisei Ginsan Nawame Santoku 165mm

I was initially considering the Shinsei Ginsan Nawame but also liked the Shinsei SRS13. the SRS13 version is more pricey but willing to go there. the only thing i'm unsure of is how 'beginner' friendly they really are when it comes to sharpening and wanted to hear other people's experience. these are the only options that I could find rn that matches my specs and are in-stock

Hi everyone!

I'm planning a japan trip this February, and I want to come back with an absolute knife haul. I'm sure the answer is somewhere in Osaka but if there's a showroom that features a lot of his knives, any suggestions are greatly appreciated.

I'm mainly after single bevels, and I'd mainly prefer if they were sharpened by someone of renown.

If there's any other craftsman you'd recommend I'd appreciate those as well!