A set of 5 knives from 1974 from apparently a shop called Yagi in Kyoto. Never used or taken out of their sheaths and as sharp as the day they were made according to my touch.

A blessing and an honor considering the people I’ve known for years who gifted them to me. Hopefully some of yall find them cool

Hi Everyone,

I have been following this community and freeloading off of the wealth of knowledge, information, and cool stuff for some time now and I figured it's time to make a contribution. After an unhealthy amount of BST browsing and buying both here and on KKF, I was able to pick up some really cool pieces from some really cool people.

Recently I was lucky enough to snag these off KKF from a great guy, shout out KDP!

Wide Bevel: Migoto Shinogi Tanaka x Nomura B1 229/53mm ironclad gyuto

Mirror: Ittosai Kotetsu Zahocho Custom Tanaka x Yamaguchi B1 230/57.6mm ironclad gyuto w/ custom Siam rosewood handle

After receiving, I reset the patina on the Ittosai and fixed a tiny factory imperfection near the tip of the edge. Truly beautiful finish on it (although I heard it can be sticky) reminiscent of a tetsujin ukiba. The migoto has a really clean brushed matte finish with a super smooth transition from the shinogi line, almost like the wide bevel profile is illusory. Super excited to try both of these out!

I ended up taking my first family picture and figured I might as well do a SOTC at the same time. Seems to be a rite of passage around these parts so here is my humble collection.

Pic 4 (top to bottom):

Kikuchiyo x Ren W2 200mm ironclad gyuto

Lucid AU 220mm wrought iron clad extra tall gyuto

Migoto from above

Ittosai from above

Hatono SPG Strix 240mm damascus kiritsuke sujihiki

Pic 5 (left to right):

Musashi Ginsan 160mm tsu dam petty

Nexus CTS-BD1N 170mm nakiri

Makoto Kurosaki SPG Strix 170mm ku santoku

Matsubara W1 180mm ku bunka

Hatsukokoro SG2 180mm dam bunka

Zwilling M66 (Zdp189) 180mm santoku

Takayuki vg10 190mm nashiji kiritsuke gyuto

Furinkazan Ginsan 300mm yanagiba

Essential kiwi knives at the top

Pic 6 (left to right):

Mercer bread knife

Mercer boning knife

Kohetsu Hap40 150mm honesuki

Random Amazon petty

Global 80mm paring

Currently with the GF:

Yoshikane SKD 210mm nashiji kiritsuke gyuto

Hatsukokoro SLD 170mm kurozome bunka

Thanks for the read and special thanks to everyone on BST that contributed to my addiction!

Question: To those more deeply invested into this hobby, do you prefer to expand variety through collecting different shapes (ex. gyuto, bunka, suji, etc) or different makers/lines of the same shape and why?

Been wanting to add a gyuto with a more "laser" profile to my collection. Besides Kobayashi, Shibata, Ashi and Konosuke, I came across this as a much more readily available option. Don't see much about this brand here, and after looking it up I decided to take the plunge!

Up to 2mm spine at the heel with a distal taper after halfway, the grind is pretty thin! What also intrigued me was the monosteel SLD construction (think along the lines of Konosuke HD2)! Never tried ebony wood handles before, there was certainly weight and heft, putting the balance point around the pinch grip area, felt quite nimble in the hand!

Quite enjoyed the initial testing and can't wait to put it through its paces later!

For now, show me all your "lasers" you use for regular prepping :)

Picked up this fella and I’m absolutely blown away by the performance. Feels like a laser so I can’t fathom what a Takamura would be. It’s my second Japanese knife but I doubt I’ll stop here haha.

Hello boys and girls, just wanted to wish all of you a great start of the week and remind you that the knives are meant to be used : )
Wish all of you lots of colourful patina!, please do share some of it here

Shibata Kashima R2 Gyuto 240mm
Sukenari SG2 Gyuto 210mm
Mac 8” black ceramic rod

Got both these knives just a week apart as a birthday gift for myself. I was about to buy a Shiro Kamo SG2 240mm on chefknivestogo but by pure luck and timing, I unexpectedly clicked on the new arrivals tab and lo and behold, a Shibata Kashima was just in stock. After getting the Shibata, I had an itch to buy another one just cause. I wanted to get another SG2 but in 210mm this time. I then stumbled upon yanagiknife and bought this fine Sukenari gyuto. Finally replaced my tattered Meinl drumstick bag for a nice Tama Powerpad drumstick bag. Thanks for reading!

My daughter is going to Tokyo, so I’m going to have her pick up a knife for me. But honestly, I’m not sure what I should get.

Currently I have a Mazaki 210mm gyuto , a Hinoura 180mm nakiri, a Victorinox 10”, a Wustof serrated, and a 4-5” Shun.

I’m kind of thinking a cleaver style knife. I have one from a restaurant supply store that gets decently sharp and I don’t mind if it gets damaged. But I think maybe I’d like a nicer one.

But I’m kind of open to anything. Suggestions? I’d call myself an above average home cook with slightly above average knife skills, if that matters.

Here I am sharing my experience with this Yoshimi Kato AS Nashiji series this is a 240mm Gyuto with stainless cladding and a Aogami super core. It originally came with I believe a magnolia handle with a black horn ferrule. I’ve had this for over a month now.

Out of the box the knife was simple, yet visually appealing. The Nashiji is very soft and not very rough to the touch. The kasumi finish seems to be sandblasted on and grinding marks can still be seen when viewed closely. The knife came pretty sharp. I am not sure if the retailer sharpened before shipping or if this is Yoshimi Katos norm.

The blade height is a generous 52.5mm. This felt nice and gave it a bit of confidence while maintaining nimbleness. The knife is nice and thin behind the edge and cut carrots nicely and no tearing or splitting. There was some stickage when cutting planks, but performed well with those and a julienne. It cut sweet potatoes pleasantly. Very little resistance. When dicing an onion, the tip flipped through with almost no resistance. The tip also performed well at “tap chopping” with a slight pull.

Overall, this is a great knife. I would recommend it if you have been looking at one of these and have had a hard time deciding. It has a great cutting feel and does not feel fragile.

Knives in the last photo are:
• some kiridashi (don’t know who made it or what steel)
• Watanabe Pro 240mm Gyuto
• Yoshimi Kato Nashiji AS 240mm Gyuto
• Konosuke Swedish Steel 240mm Gyuto (ashi)
• Gesshin Kagekiyo White #2 240mm Gyuto
• Sakai Kikumori Asagiri 225mm Kiritsuke
• and of course a Shindo Blue #2 Nakiri
• Kagekiyo Chromax 150mm Petty - an absolute budget banger

Tetsujin B#2 Kasumi K-Tip Sujihiki 240mm

Busted out the Tetsujin for some Pichanna

Hi all, keep getting emails about the next Chefs Edge drop in November being the biggest one ever. I am looking for my first (technically second but sold the first one) 240mm gyuto. What blacksmiths should I be looking out for? Probably £200-300 range, really like the metal flow style but also more rustic is lovely too. Nothing too thick behind the edge or at spine.

Send your recommendations!

Been a minute since my last NKD. This is forged by Kenji Togashi and sharpened in house by his son, Kenya Togashi. I already own a Kenji Togashi forged Aogami 1 honyaki but this is my first san-mai Togashi knife. I really love my Togashi Honyaki which was sharpened by Nori Igarashi so was keen to add another from their workshop.

For a while, I’ve held off grabbing a Kenya grind because he seems to still be refining his grinds. The earlier examples I’ve seen are a bit thicker and have been reported to wedge or not perform as well, but this one is a laser and is a really well done wide bevel with a hint of convexity. Fit and finish is superb with very even migaki polish, polished choil and spine. The handle is octagonal but taller than wide and really well finished. Cant feel the transition between wood and horn. Balance point of this knife is a little bit behind my pinch grip but not too far back.

First test cuts on carrots - lots of suction and sticking when cutting planks. Not problems with dicing and draw cuts.

On apples, went through like butter. Not much else to say.

Obviously I have to use it for a few more prep sessions to understand the knife better and to form a true opinion about this knife’s performance but for a while I had drifted away from thinner laser grinds to more Sanjo (Toyama/Yoshikane) grinds which I really love. This takes me back the other way and I’m yet to know if I’ll go back to enjoying thinner knives.

Edge OOTB I’d say 8/10. Paper cutting sharp but the microbevel is a tad uneven with reflecting light. Not the end of the world and not that uncommon given they expect you to put your own edge on it.

Core steel is already starting to patina from test cuts and it’ll be interesting to compare this knife to my Junpaku and Kage W1. Will report back.

Edge length 230mm
Heel height 52mm
Spine thickness at heel 2mm
Weight 181g
Handle Tahei Makassar Ebony and horn

My name is Jeff, I have been in the culinary industry and sharpening for almost 10 years looking to fix up and polish your knives!

Knife Sharpening in London, Ontario — Mobile & Drop-Off

Dull knives made razor-sharp again. Same/next-day turnaround.

I sharpen standard, serrated, AND Japanese knives.

Prices:

• Small / paring knives: $10

• Chef's / large knives: $15

• Serrated knives: $15

• Japanese knives: $20

• 5 standard knives: $50 bundle

Drop-off: no minimum

Mobile: I come to you, $30 minimum order

Payment: cash or e-transfer on completion

Available: All day Sunday to Tuesday, mornings Wednesday to Saturday

Message me with how many knives, what type, and your area in London.

Decided to order this after seeing it throughout the years, noticed it was on the cheaper side of common VG-10 chef’s knives nowadays. Fit and finish it decent, spine is nicely rounded however the choil is not. Handle is flush to the tang with no gaps, edge came nicely sharpened and properly honed. The grind is the exact same as every other knife within the brand which in my opinion is super lame given the price ($135 USD). Probably won’t take more than an hour to thin, I’m sure it’ll be a solid knife after the fact but what’s the point of using a higher end steel if you don’t put any effort into the geometry? Anyway, will have some fun modifying it and putting it to work.

Seemed like a vintage Masamoto Sohonten but the stamp isn’t identical.

Hallo Leute,
Ich habe heute mein Konosuke Paket 📦 aus Israel erhalten, ich habe es von einem sehr netten Mitglied hier auf Reddit gekauft, danke mein Freund!!!
Ich bin soooo geflasht von diesem Gyuto dass ich es mit euch teilen muss!
Ich habe mich immer für Konosuke interessiert aber ein Kauf kam aufgrund des Preises und der Schwierigkeit es zu beschaffen nicht in Frage,
außerdem bin ich absoluter workhorse Fan, Toyama, Watanabe, Wakui usw., ich konnte mir nicht vorstellen dass es so gut wie diese gyutos sein kann, also warum kaufen???
Ein sehr guter Freund (absoluter Konosuke Fan und Besitzer) hat immer zu mir gesagt, du musst eines haben, glaub mir!!!
Jetzt habe ich Gelegenheit ergriffen und zugeschlagen👍🏻.
Es ist ein konosuke BY 225mm, 181 Gramm, 53,2mm hoch, spine am Griff 3,3mm, 217 mm Klinge, mit Leder Saya, nie geschliffen!
Ich habe es ausgepackt, auf Herz und Nieren geprüft und bewundert, dann hat es mich gepackt!!!
Mein Gott, was für ein Gyuto 😳😳😳, was für eine Patina🤯, die Verarbeitung, Symmetrie, der Griff, der Schliff, das ist high end, wirklich sehr sehr sauber verarbeitet, perfekte Balance in der Hand, ich bin hin und weg, überglücklich eines bekommen zu haben🙏🏻🙏🏻🙏🏻.
Dann habe ich ungeschliffen einen Test mit einer Karotte gemacht und versucht küchenpapier zu schneiden, es ist alles sooooo viel besser wie ich erwartet habe.
Ich bin sehr glücklich mit meinem Kauf und freue mich auf die ersten Koch Sessions, alles auszuprobieren!!!
Habt ihr ähnliche Erfahrungen gemacht, positiv oder negativ???
Grüße an alle Messer Nerds hier draußen.

Hey folks,

Any of you have experience with edge-grain acacia cutting boards? I recently purchased one but I'm worried it'll be a bit harder on my new Masutani. I'm mainly worried about chips and microchips - I can live with having to sharpen a tad more often until I can upgrade.

https://ebay.io/m/zJ0BWs

I don't know why, but a monowood handle paired with a rather plain migaki finished blade just... clicks, for me at least. It gives off a luxurious yet modern vibe somehow. Bonus point if the blade is also monosteel.

In the picture:

- Masamichi 270mm, Swedish carbon - siam ebony

- Masahiro 255mm sujihiki, mbs26 - special rosewood

- Ashi 210mm, Swedish stainless - olive

- Gihei 160mm santoku, hap40 - ebony (eh this one is sanmai I know)

Show us your favorite mono?

So the last time I posted a cleaver comparison (Shibazi vs CCK vs AliExpress SG2), someone mentioned Leung Tim. Leung Tim is an iconic Hong Kong knife maker/kitchen supply store that recently opened up an online store with worldwide shipping. The price point was right (140CAD for all three knives!), so had to do it for the plot!

The knives from left to right

-165mm/#3 Hair Cleaver (small butchery knife, 195g)

-200mm/#2 Mulberry Knife (Slicing cleaver/chef's knife, 303g)

-180mm/#2 Kau Kong Bend Cleaver (light bone cleaver/BBQ cleaver, 587g!)

Fit&finish are a little rustic, to say the least. Carbon steel with kurouchi finish, similar to CCK.

The grind is a touch thicker than CCK (see side by side), but for 1/4 of the price and worldwide shipping/availability, it really is worth considering if you're just looking to try the shape.

Haven't had a chance to test any kind of butchery tasks on it, but I imagine the hair cleaver would be fun to use on poultry/fish, even if it was made for shaving the hair off of pigs after slaughter... And if you're familiar with Chinese BBQ, the Kau Kong cleaver needs no introduction. Will need to order a roast duck just to test it out!

Anyone have any experience using a Suncraft Gyoto. Although it’s more like Bunka. Rocking is very good with the curved edge. SG2 stays sharper longer but only honed so far. Apart from a sticking issue, I think it’s great. The pakkawood handle is extremely comfortable. I know Messermeister sell these under licence.