r/japaneseknives

I’ve gotten my hands on these about a month ago and recently decided to clean the knife with rust erasers (medium and fine)
I am also working on rehandling the knife with a rosewood handle which I shall be doing after restoring the blade itself first.

Currently though (with not much experience if I may add except for mirror polishing another knife with just sandpaper from 240 grit all the way down to 7000), I am currently not so happy with the results of the rust erasers.

Wondering if anyone has experience in sanding and I would like to know what progression? I don’t plan on mirror finishing this one but I’d still like to be able to bring out the steel behind all the pepper-like finish currently. Just that full grey finish is what I am looking into, and maybe learning a Kasumi finish afterwards like in the photo I’ve attached at the end.

As per the photos, first and second are front and back post cleaning with rust eraders, third photo is the before right when I got it, and the last is what I think I’d like it to look like. (Or if it’s possible)

I’d like to thank also u/harrytaisa and u/No_Half9771 for helping me identify this knife. It has been quite the journey but I am very, very thankful to this sub.

Recently started my journey into Japanese Knives and decided it would also be the perfect time to move from DMT stones to Whetstones.

Naniwa Chocera stones may be in my future, but for now trying to decide between these two setups:

Shapton Pro:

- 320/1000/5000

Suehiro:

- Cerax 320/1000

- Rika 5000

Thoughts, Recommendations, and Pros and Cons to both would be greatly appreciated.

(I understand the Shapton are more splash and go where as the Suehiro are true soakers and would like to state that the time to readiness of one vs the other is of no concern, I enjoy a lengthy sharpening session).

Thanks….

As a collector of Takamura Hamono Knives, I wanted to share a fascinating update regarding the 'KaneHisa' 金久branding. I reached out to the shop in Kyoto (Iguchi Hamono), and they provided some incredible historical context that changes how I view this piece.
It turns out this wasn't just a standard OEM stamp. They confirmed that their partnership with the Takamura family has spanned over 30 years, and for this specific collaboration, the KaneHisa (金久) mark was personally hand-engraved by the late second-generation patriarch, Toshiyuki Takamura.

Email from Iguchi Hamono translated from Japanese to English

Subject: Regarding Takamura's "Uchigumo" Kitchen Knives

We would like to express our heartfelt gratitude for your warm message and your deep interest in Japanese knives. It is a great honour for us to know that you are so carefully preserving a knife engraved with the "KaneHisa" (金久) mark.

Thank you very much for your interest in this matter. Our relationship with Takamura Cutlery has spanned over 30 years, starting from the previous generation of both our companies; we have built a close cooperative relationship over many years.

Products bearing the "KaneHisa" (金久) mark were born from this long-standing relationship. Furthermore, the "KaneHisa" (金久) mark was personally engraved by the previous generation (Toshiyuki Takamura) of Takamura Cutlery himself.

Regarding the 270mm "Uchigumo" model:
At that time, it was a new product, and unlike now, we were able to secure stock easily. However, because Japanese people tend to prefer simple designs, only a very small number of people actually purchased them, despite the model being praised as having an exceptionally excellent design.

Currently, Takamura's knives (including the Uchigumo series) have become extremely difficult to obtain due to production limits and the surge in global demand.

We are very sorry to inform you that we currently have no stock at all, and the timing for the next shipment is undecided.

We thank you once again for your deep understanding and patronage of these knives.

We will be sure to let you know as soon as any new information becomes available. Thank you very much for your inquiry.

Sincerely,
Iguchi Hamono Honten (KaneHisa)

This Matsubara Bunka is a little bit bigger one. Blade length: 195mm, height is 60mm. Nevertheless, it feels very comfortable and manoeuvrable. Let's see how it goes in everyday life.

Is anyone able to help identify this knife and possibly what steel is used? Much appreciated!

I’m making a gyuto, sujihiki, and petty, and I can’t decide what wood to use for wa handles.
top-down:
Mahogany
Figured oak
Teak
Forgot the name
Walnut

Thanks:)

Last month at the Oregon show I picked up some laminated blue and white and needless to say I will be buying a lot more of it.

I left this one at 65 HRC just to see how the edge holds up future knives I will temper down to the lower 60s

Handle is black and red palm

200mm long

I picked up this beautiful petty knife during a one-week vacation in Kyoto last month.

1. Preferably, in order of descending quality and price.
2. I'm looking for the Most Endorsed in this sub, and the flatter the better.
3. Needs to be purchased in the U.S. (and hopefully available now).

I wonder if Yoshikane will head the list. They have one available now, but with a Birchwood handle.

With thanks, Paul.

From this to this. Feel like the block doesn't do it justice. Update to walnut block?

Nakayama Suita

Dimensions: Approx. 178mm×72mm×H41mm
1437g W/ Board

Hardness: Hard
Fastness: Fast

I got this fantastic Miyazaki Bunka today. Slightly used, some patina is already present. I used it right away to prepare dinner. It has the potential to become one of my favourites.

Hi, i want to buy myself a nice japanese knife to use in the kitchen. I've used cheap western style knives all my life so im looking for something more fancy. I did some research and found a couple of options in my budget, I'd appreciate if someone could look at them and give their thoughts.

First choice:

https://japonskienoze.pl/hatsukokoro-ginrei-gingami-no-3-nashiji-noz-szefa-kuchni-21-cm-4389.html

Second choice:

https://japonskienoze.pl/tsunehisa-gingami-noz-szefa-kuchni-21-cm.html

Third choice:

https://japonskienoze.pl/ittetsu-gingami-nashiji-noz-szefa-kuchni-21-cm-3805.html

Fourth choice:

https://japonskienoze.pl/tojiro-zen-vg-10-noz-szefa-kuchni-21-cm.html

I also have some questions that I haven't been able to find a definitive answer for online:

1. How often do knives need to be sharpened ? I know it heavily depends on how often and the way you use them, but I'm looking for a rough timeframe. Is it weekly, monthly, every couple of months or even longer ?

2. Stropping vs Honing. I've read that you shouldn't use honing rods with high hardness steel because it's brittle and can easily chip when honed. Is that true ? And how important is stropping ? Does it help with edge retention or is it something that's used purely after sharpening to refine the edge ? If there is a way for the knife to stay sharper longer the I definitely will do it, I'm just not sure how.

3. How important would it be to visit the knife store in person ? I have the option to do that, but the closest one is about a 3h drive away. I'm not sure how big of a benefit it would be to go there and physically hold and feel the knives.

Also, are there any other things I should get in addition to the knife itself ? I already have a nice cutting board and I'm also planning on getting whetstones for sharpening.

Any tips and suggestions are greatly appreciated.

Strongly considering buying this gorgeous Nikiri on the weekend. I've rarely seen a Nawame finish (aka "rope pattern") so deeply set and pronounced. I value any food release quality I can get so it appeals to me functionally, but I've never held one. I'm a bit concerned that tiny bits of food or moisture will get stuck in the grooves... Also, will it slide better or worse against my guide-knuckle? Any experience appreciated!

https://knifewear.com/products/tsunehisa-aus10-sanjushichi-nawame-damascus-nakiri-165mm?_pos=21&_fid=d814ea2e5&_ss=c
or https://carbonknifeco.com/en-ca/collections/tsunehisa-knives/products/tsunehisa-nawame-aus-10-damascus-nakiri-165mm?_pos=39&_fid=b97be86f8&_ss=c

Yoshikazu Tanaka
Gyuto 220
Aogami Super
“Cloud” kasumi

A while ago I bought a used set of old Japanese knives from Yahoo auctions using a proxy service. Usually the knife sets don't have many bids or interest but this one did.

All of the knives were function over form but these two were the only ones where the signature was done by hand and not stamped.

The large Deba weighs almost 500g. Both knives are incredibly sharp, are a joy to use and appeared to be looked after. My guess is they are both blue steel.

Any help or info would be appreciated.