r/TrueChefKnives

https://global.ichimonji.co.jp/collections/japanese-knife/products/vg-10-wagyuto-chef-knife

I'm thinking of buying this Gyuto is it any good?

Hi there TCK, so this is a big one for me, since my calls into BST have been answered and summoned a knife that I was hoping to hold in my hands for quite a while. And what better to share this, then on Tanaka Tuesday.

I don’t think it needs a lot of introduction here. Forged by Y. Tanaka and sharpened by N. Myojin (Izo), it’s a stunning piece of knife making. I’m in love with pretty much everything about it. The excellent Tanaka profile and clad line with quite a few islands as well as the amazing grind and finish from Myojin. I tried my best to capture all of it in the photos.

Thanks to u/donobag, who was kind enough to pass it on to me, it arrived in excellent condition (essentially BNIB) and with a super sharp edge put on.

I will folllow up with some thoughts on performance later. For now the lacquer is off, knife is ready to be put to work.

Thanks for looking.

Below some detailed specs:

Brand: Hitohira
Smith: Y. Tanaka
Sharpener: Izo (N. Myojin)
Profile: Gyuto
Size: 240mm
Steel: Yasuki Blue (Aogami) #1, Soft Stainless Clad
Handle: Ziricote & Buffalo Horn Ferrule Octagonal
Total Length: 391mm
Edge Length: 235mm
Handle to Tip Length: 245mm
Blade Height: 52mm
Thickness: 2.8mm
Handle Length: 146mm
Weight: 182g

Hello all! I bought some custom made knives over the last couple years and I haven’t really used them due to wanting to maintain them properly but lacking time to learn due to my job and being on call 24/7 basically.

I was hoping to find a good sharpener for at home use that won’t ruin these knives that I know the maker is proud of and are beautiful.

I was considering getting a Tormek T-1 Kitchen Sharpener due to not having the time to learn whetstones and being too concerned that I would mess up the blades in all honesty.

I want to respect the work and also be able to use my knives if that makes any sense?

Sorry for the rambling and thank you!

Knife maker: Hariz Smailovic

And the knives I have as a thank you for your time!

TL;DR
At home self proclaimed chef wanting to make sure I don’t mess up my $$$$ knives and respect the craftsmanship but lack time to learn whetstones considering the Tormek T1

Thank you for your time!

Deleted and reposted to remove link and photo of their instagram just so I’m not outing the maker and or promoting if that’s not ok!

240mm gyuto collection

Concept: Representation of essential regions (and regional philosophy), steel type (essential, not comprehensive representation) and prestigious (in my view) makers. This is NOT a collection of the rarest knives or legendaries but rather a cohesive philosophy under the lens of my preferred gyuto size, with my intro knife (kramer) representing the bridge between western and eastern philosophies (western, typically 210mm, larger blade height, steel type, etc.). Oh, and my kramer I applied a custom acid etch to it!

Table below represents the above arrangement left to right. Arranged (mostly) categorically by finish

The collection isn't intended to demonstrate what ten different knives can do. It's intended to demonstrate what ten different Japanese knifemaking traditions can do with essentially the same knife

#	Knife	Steel	Region / Tradition
1	Bob Kramer by Zwilling Meiji 210mm	FC61	Seki, Gifu
2	Sakai Kikumori / Satoshi Nakagawa 240mm	Ginsan #3	Sakai, Osaka
3	Yu Kurosaki Kokusen Ei 240mm	Aogami Super	Takefu/Echizen, Fukui
4	Yoshimi Kato Minamo 240mm	SG2/R2	Takefu/Echizen, Fukui
5	Tetsuhiro Kanko 240mm	SG2	Sanjo, Niigata
6	Yoshikazu Tanaka Damascus 240mm	Shirogami #1	Sakai, Osaka
7	Takeshi Saji Rainbow Damascus 240mm	VG10	Takefu/Echizen, Fukui
8	Nigara Hamono Anmon 240mm	SG2/R2	Hirosaki, Aomori
9	Moritaka Hamono Ishime 240mm	Aogami #2	Yatsushiro, Kumamoto
10	Hatsukokoro Kumokage 240mm	Aogami #2	Tosa, Kochi

My first proper Japanese knife for my 40th birthday. So many posts on this subreddit helped me so much in choosing my first knife! Didn't come super sharp out of the box, but a few passes on the strop really improved the edge and it has instantly made the few other knives I own feel horrible to use.

I think I have caught the bug, I'm sure a sotc post will be coming from me in a year or two with a few too many knives haha.

Manaka Hamono Tanrenjo was founded in 1872 in the town of Kasukabe, Saitama prefecture. Kisuke Manaka (real name: Shunsuke Manaka), represents the 5th generation of Manaka blacksmiths, although he is not a direct descendant of the Manaka line, since he became interested in blacksmithing when he married into the Manaka family.

His father-in-law (4th generation) had not mastered the art of forging and was a knife merchant who relied on the reputation of the Manaka forge to sell blades not forged by himself. As his father-in-law was unable to teach him the art of forging, Kisuke Manaka taught himself using the tools and forge books left behind by his 3rd-generation step-grandfather. He learned to master all aspects of forging, and is best known for his mastery of the Warikomi method, which he even extended to stainless steels such as ats-34 and zdp-189.

Source: Stay Sharp

Petty? Suji? 200x43 RWL34 + SS Clad Suji/Petty! Comes with a handle that is different from my usual works! Thank you for your time!

I’m trying to identify the maker/blacksmith of this 165 mm Nakiri I bought from Tsubaya (つば屋) in Tokyo.
I’ve attached several photos of the knife, the maker’s inscription, the box/label, and the packaging.

What I know from Tsubaya:
Nakiri
165 mm
White Steel #2 / Shirogami #2
Made in Niigata Prefecture
Purchased from Tsubaya in Tokyo
Tsubaya told me that the specific maker information is confidential

The blade has a distinctive layered/forged-looking surface pattern. It does not appear to be a conventional hammered/dimpled Tsuchime finish.
I have also searched Tsubaya’s current and older listings but haven’t been able to find this exact knife.
There is Japanese writing on the box and an inscription on the blade, but I don’t trust my ability to read the kanji correctly, so I’m intentionally not transcribing them here. I’d really appreciate it if someone familiar with Japanese knife makers could read the writing from the original photos.

Does anyone recognize this maker or knife?
In particular, I’d love help with:
Reading the inscription on the blade.
Reading/translating the writing on the box.
Identifying the Niigata maker/blacksmith.
Finding an old Tsubaya listing or archived page for this exact knife.

I’ve included all the photos I have so far. Any leads would be greatly appreciated!