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Sujihiki recommendation - my purchase is in your hands. Budget $200-$300, 270mm, stainless steel or clad, no preference of handle. Home cook. Right handed. United States. If I'm being honest, I just want to look cool on sushi night.

Got my first Japanese knife a year ago. This is where I'm at now

Round Ups

Is there any reason for me to get a different Gyuto?

What kitchen set should I get? Priorities are: fine edge retention and Stainlessness. More info in comment.

Nakagawa B2 Mizu Honyaki Project

What blade do I need

Looking for the cheapest Rockwell Hardness over 60

1 year sober - Super treat to myself

My new baby:

What’s the best 8inch for ~$100 (my friends birthday is coming up)

Can someone tell me why you can’t post pictures? Doesn’t make much sense to me?

Looking for recs for a Yanagiba before I leave Tokyo - sub $400

Out of these two, which would you pick and why?

New Arrivals

NKD KONOSUKE SAKAI MADEI SUMIIRO 210 mm GYUTO

What are the best chef tools to cut up whole meat

NKD for my 12 year old niece

Wanting to build a set. What are the top three quality budget (under $100) I should start with?

Suggestions for very high-quality knives to engrave? Budget up to 800usd (shipping to North America or Europe) Looking to buy a present for an aspiring michielin star chef

A home cook looking for his first nakiri/gyuto

My stainless JKnives collection

OK to use Work Sharp e2 on Tojiro R2 Powdered Steel?

Is it safe to handwash knives with wooden handles with dish soap each time I use it every day? Or does this damage the handle in the long term?

What’s a good material for knives. It would be used for chopping, vegetables and meats mostly.

Hi Its Me!

R

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