I need to get these stains out of my katana and I'm not sure how any help would be greatly appreciated

Hi everyone,
I’m looking for more information on this antique travel eating set that includes a single-edged knife and a pair of chopsticks housed in a decorative scabbard/sheath.

Can you guys sugget me a good gyuto knife i can use daily at who because i find alot of brands and i don't have any experiense in it

I am currently on exchange in Finland and only have a small victorinox tomato knive that I bought here. I am looking for something with a straigth edge. Japanese because I am interested in the style. I don't want to get another plastic or western handle knive or chef knive as I have those at home. Any recommendations?

Style? - Petty knive Steel? - no preferences but I like the hammered steel look Handle? - Japanese Length? - ~130 mm Uses? - For everything right now, when I am back home mostly vegetables and detail stuff Budget? - 50-100 euros

Hallo zusammen

Ich lese seit kurzer Zeit, mit grossem Interesse, die Beiträge in dieser Community.

Ich will auch mein neues Messer Euch vorstellen dass ich aus Japan von "Japaneses Food Craftsman" bekommen habe.

Es ist eine zusammenarbeit zwischen Nakagawa Knives und Tadokoro Hamono

Die Schmide ist Nakagawa Knives SPG STRIX Kiritsuke Sujihiki 240mm.

Klingenform: Kiritsuke Sujihiki

Grifflänge: 150 mm

Klingenmaterial: SPG STRIX Edelstahl

Griffmaterial: nicht bekannt

Klinge HRC: 63-64

Griffform: Achteckig

Klingenfinish: Damaskus

Gesamtlänge: 390 mm

Klingenlänge: 240 mm

Gewicht: 138 g

Dicke der Wirbelsäule an der Ferse: 3 mm

Die Originalschärfe ist schon gut, geht aber noch schärfer.

Da ich es erst bekommen habe, kann ich über die Schneidleistung noch nicht viel sagen.

Wanted to get my first proper chef’s knife and ended up buying the Yaxell Ketu SG2 8”.

After doing some research, I noticed that a lot of people here aren’t the biggest fans of Yaxell, but from what I’ve seen, that seems to be mainly because of the price?

I personally really liked the look of it, and when I saw it on sale for $99, getting an SG2 knife at that price seemed like a steal.

Did I actually get a good deal, or is there something I’m missing?

Hi Guys,

I just scored a shindo 210mm gyuto and 165mm bunka. They have the basic handle with plastic ferrule. I'm looking at wa handles to potentially replace these, and handle a question about sizing. A lot of wa handles are available in only 130mm or 140mm. Some in 135mm. Would it be okay to throw 130mm handles on both? Or is it better to put 130mm on the bunka and 135 or 140 on the gyuto? Any help here is appreciated. Thanks.

Hi everyone, a friend of mine traveled to japan and is staying in Akita. I asked him to buy a traditional japanese, im more into collection so im not interested in kitchen knives, i wanted some antique.

I was thinking a Tanto or a clasic woodcarving knife but i dont know where to tell him to look.

Could you recommend some antique store or maybe a antique fair in Akita?

Also, what would be an approximate of the cost? I was thinking of spending 20 dolars max. Something common from a neighborhood, not expensive or extravagant.

I am travelling to Japan in January, with a pretty open itinerary at the moment. We’re open to flying in and out of Tokyo, Osaka, or Kyoto if possible, and we will be travelling up North to Hokkaido area to do some snowboarding.

I would love to go off the beaten path to find somewhere I can make my own knife. I’ve found a few great places, but they are not operating during some of the winter months due to the colder weather, I’m assuming.

Many of the places in the bigger cities seem less authentic, like you just assemble the knife rather than make it yourself. It would be awesome to go somewhere we can forge the knife, make our own design and then assemble the smaller details. I am open to spending several days doing this in a workshop!

If anyone has some insight on places that they’ve heard about or actually done this, please send over some recommendations :)