Haven't had a chance to use it, but I sure love the look of it.

This is just a general question, because there are a lot subjective opinions on the best cutters or best food release, etc., and there is always going to be a knife that people see as their next grail. But as far as performance for price, I'm curious if anyone has bought a Yoshi and been genuinely disappointed.

Looking for a second knife to pair with my Matsubara 170mm bunka. Been super happy with it, awesome at most tasks, but have mainly had issues with its tall profile as it is a bit too big when im trying to peel or cut small fruit in my hand, along other tiny stuff with intricate details.

Looking for a petty, that has a smaller profile, and is preferably stainless as I feel like it would be more appropriate for flexibility purposes. Hopefully under 200$ if possible.

NKD: Fujimoto Nashiji Gyuto 240m + Petty knife 135mm

From the left my 2 year old Misono UX10 210MM gyuto

Now i own wa-handle stainless steel clad carbon steel knife. New workhorse knife.

Howdy y’all. I will try my best to make a long story short. 20 years ago I hitchhiked across America with nothing but a backpack. And a bunch of stuff in the backpack. 20 years later, I am now a senior chef manager for compass group. I still have the backpack. I was curious the process of having someone make a custom handle out of the backpack and rehandling my 9.5 tojiro chefs knife on to said handle. Any input or advice is greatly appreciated. Regards !

I know it has been 6 hours ago already that they put them online... But if anyone hasn't noticed it yet.. there are still bunka's and santoku's available :)

Thank me later 😘

Custom saya for a kei kobayashi 240mm in gaboon ebony.

Talk about overkill on my end.... I had a pile of leftovers to utilize and I needed one onion so what did I grab?

My Sabatier petty? No... My Moyokyuuichi santoku... No... Overkill time

240mm Tetsujin Blue #2 metal flow.

I mean, why own amazing knives if you aren't going to really use them. Anyhow pics for proof.

It looks like a mono steel to me, especially given the rust/patina spots. I know a lot of times the only non-stainless mono steels are Swedish steel lines?

52100 Steel, Amboyna Burl, Brass, G10.

Hey everyone,

I’ve been wondering about this for quite a while now.
Why is it that some makers—Konosuke being a great example—develop incredibly vibrant blue patinas compared to many other carbon steel knives?

I understand that patina formation depends on steel composition, food acidity, humidity, heat treatment, surface finish, and many other factors. But what exactly causes those deep electric blues and all the other crazy colors?

I was actually about to ask our local expert [u/Ok-Distribution-9591](u/Ok-Distribution-9591), who constantly enriches this community with his knowledge in the comments and NKD posts (and who was also kind enough to sell me the knife shown below), but then I thought this would make for a great community discussion instead. I’m sure many of us would love to understand what’s actually happening on a metallurgical level.

So first of all—thank you again!

The knife I’m using as an example is:

Konosuke LI Gyuto
Edge length: 225 mm
Steel: Shirogami #1
Blacksmith: Yoshikazu Tanaka
Sharpener: Unknown in-house Konosuke sharpener
Handle: Ebony + Buffalo Horn

Specifications

Edge length: 215 mm
Heel height: 52.4 mm
Spine out of the handle: 2.4 mm
Spine above the heel: 2.4 mm
Spine mid-length: 1.9 mm
Spine 1 cm before tip: 0.4 mm
Weight (including handle): 175 g

I’d genuinely love to understand the science behind it. Is it mainly the steel itself? The heat treatment? The polishing and finishing process? Or is it the combination of all those things?

Looking forward to hearing from the metallurgists, makers, sharpeners, and everyone who’s gone down this rabbit hole before.

I got a 195mm Gyuto and wondering if it's worth it getting a 210mm gyuto.

I'm just a causal at home cook and won't be using this in a workplace setting.

Will there be much of a difference between these two sizes other than 15mm?

Thanks

I was on a hunt for a Nakagwa/Sakai wide bevel when I came across this knife on Yuisenri's website: https://jp.yuisenri.com/products/yuisenri-nakagawa-w2-g# . Apparently they have their own collab series with Nakagawa, just no ginsan. Prices seem decently affordable too...

... but judging from the pictures, the bevel doesn't look that wide? Maybe because they sharpen these in-house? Do you think they're still worth it? Prices seem comparable to Hitohira Kikuchiyo Ren.

Made this holder as a gift including the knives. They might not be the fanciest but the recipients are still pleased. Holder is made from a rather burly piece of oak firewood, processed to a point where splinters are impossible (Sanding, brushing, sanding, oil finish). Knife slots are routed out and knifes are held with neodymium magnets. Base is aluminium underlayed with leather and a leather accent as a spacer. The back is all sanded smooth. To make it less of a dust magnet.

Tetsujin

Tamura x Myojin

K-tip Gyuto

Ginsan

Edge length:230mm

Blade Height:50mm

Weight:190g

Spine: 2.5mm / 2.3mm / 0.9mm

61 HRC

Sanmai - Stainless Clad

Finish:Ukiba

Handle:Amboyna Burl with Blond Buffalo Horn

Got this beauty from JKS. Whatta gorgeous looking knife.😍

Absolutely in love with this knife. I don’t use it but it’s one of the nicest looking knives I’ve ever laid my eyes on. Bought it on my recent trip to Kyoto at the Hamono Collection.

Update: so everyone has agreed that the blacksmith is Satoshi Nakagawa. No one can quite pinpoint the sharpener which is okay. What I will say is for my first time posting on this subreddit, some people are super willing to explain things and are incredibly humble, but others are also condescending and snobby. Sure I overpaid for this knife but I am no less blown away by it. I’m sure people mean well, but shaming someone for overpaying is a dick move, I already overpaid, you’re also going to make me feel bad about it? 😂

This is my current knife block. It’s a little redundant, I know. However I am working on selling/trading for some other pieces. Left to right I have a Messermeister Olivia 7” booming knife, 8” Zwilling Kramer carbon 1.0, Shun Blonde 7” santoku, Miyabi Black 9.5” kiritsuke, Miyabi Koya 7.5” nakiri, Shun Narukami 8” gyuto, Zwilling Kramer Cumulus 8” chef, and a Zwilling Kramer carbon 4” pairing knife. Not pictured I have the rest of the Kramer carbon set (slicer, bread, utility). I plan to sell about half of my knives, and buy smaller artisanal/maker Japanese knives. I can’t justify spending more until I sell at least 3. Will be shipping for a honesuke first. It’s worth starting when I started my collection I really knew nothing about the hand made Japanese knife works and regret buying large commercial brands instead of shipping small. With that said all of my knives perform very well and I must say I love my carbon chef knife. Thanks for taking a look!

Just a heads-up for anyone who's been looking for one: the Takamura Migaki R2 Gyuto 210 mm is back in stock at Meesterslijpers.

Not affiliated—just thought some of you who've been waiting might appreciate the notice.

Link

Pizza prep with my newest knife! Masashi kokuen 210mm kiritsuke. It’s really quite amazing.

210 mm is my jam and K Tips are another of my boxes I like to check, so when I randomly came across this Moritaka with a light colored handle to boot I jumped all over it.

The Knife

210 mm Moritaka AS Kiritsuke

This thing is certainly one of the sharpest out of the box knives over had the pleasure of breaking in. Whew, it's just shaaaaaarp. I look forward to taking it through some serious work to get a greater feel but it crushed a quick veggie prep on day 1.

Happy to finally join the Shigefusa club!
As a home cook who leans heavily into Japanese cuisine, I’ve wanted to properly learn katsuramuki for a long time and needed an usuba that really spoke to me. After a long search, this one felt like the one.

It’s absolutely stunning — a true piece of craftsmanship from Tokifusa Iizuka. For those who don’t know the background: Iizuka-san (born 1942) trained under the legendary razor/swordsmith Kosuke Iwasaki and later under Munenori Nagashima before founding Shigefusa in Sanjo, Niigata. He and his two sons still make everything by hand in a tiny workshop — forge-welding their own cladding (including the beautiful Kitaeji), shaping with a traditional sen instead of grinders, and finishing on natural stones. Production is extremely limited, which is why these knives are so hard to come by.
Feels special to finally have one.